ArticleNPJ science of food2018
Using chemical and DNA marker analysis to authenticate a high-value food, manuka honey.
Article in NPJ science of food, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Clinical and Postoperative Applications of Manuka Honey in Wound Healing: An Evidence-Based Review.International wound journal · 2026Review
- Tracing the botanical origins of UK heather honey by relative quantification of plant DNA.NPJ science of food · 2025Article
- Host selection is not a universal driver of phyllosphere community assembly among ecologically similar native New Zealand plant species.Microbiome · 2025Article
- 4-Methoxymandelic acid: A leatherwood (Current research in food science · 2025Article
- Differentiation of High-Fructose Corn Syrup Adulterated Kelulut Honey Using Physicochemical, Rheological, and Antibacterial Parameters.Foods (Basel, Switzerland) · 2023Article
- Genomic analysis of the population structure ofFrontiers in microbiology · 2023Article
- Physicochemical Profile, Antioxidant and Antimicrobial Activities of Honeys Produced in Minas Gerais (Brazil).Antibiotics (Basel, Switzerland) · 2022Article
- Physicochemical Properties of Honey from Contract Beekeepers, Street Vendors and Branded Honey in Sabah, Malaysia.Tropical life sciences research · 2022Article
- The super-food Manuka honey, a comprehensive review of its analysis and authenticity approaches.Journal of food science and technology · 2022Review
- Discrimination of pollen of New Zealand mānuka (Leptospermum scoparium agg.) and kānuka (Kunzea spp.) (Myrtaceae).PloS one · 2022Article
- Cataloguing the small RNA content of honey using next generation sequencing.Food chemistry. Molecular sciences · 2021Article
- Stingless bee honey, a novel source of trehalulose: a biologically active disaccharide with health benefits.Scientific reports · 2020Article
- Utility of theACS omega · 2020Article
- Article
- Authenticity and geographic origin of global honeys determined using carbon isotope ratios and trace elements.Scientific reports · 2018Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ensuring the authenticity of food is a rapidly emerging issue, especially in regard to high-value products that are marketed through increasingly complex global food chains. With the ever-increasing potential for mislabeling, fraud and adulteration, governments are increasingly having to invest in, and assure, the authenticity of foods in international trade. This is particularly the case for manuka honey, an iconic New Zealand food product. We show how the authenticity of a specific type of honey can be determined using a combination of chemicals derived from nectar and DNA derived from pollen. We employ an inter-disciplinary approach to evaluate a selection of authenticity markers, followed by classification modelling to produce criteria that consistently identify manuka honey from New Zealand. The outcome of our work provides robust identification criteria that can be applied in a regulatory setting to authenticate a high-value natural food. Our approach can transfer to other foods where assurance of authenticity must take into account a high level of natural variability.
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