ArticleFoods (Basel, Switzerland)2021
Rapid Detection of Thermal Treatment of Honey by Chemometrics-Assisted FTIR Spectroscopy.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 13 citations in OpenAlex.
- Portable NIR Spectroscopy to Simultaneously Trace Honey Botanical and Geographical Origins and Detect Syrup Adulteration.Foods (Basel, Switzerland) · 2024Article
- Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
3 authors at 3 institutions in 1 country.
Funding
Abstract
Honey, as a nutritious natural sweetener produced by honeybees, offers a unique biochemical composition with great benefit to human health. Transportation and storage conditions as well as violations of processing can lead to decomposition of vitamins, destruction of the integrity of the antioxidant components and enzymes, and further biochemical changes with impact on nutritional quality. We developed a fast detection method of adulterations or changes of honey caused by thermal exposure, which does not require any sample pretreatment. By Fourier-transform infrared spectroscopy, supported by chemometrics methods, we investigated three types of raw honey before and after heat treatment for varying exposure times at different temperatures. Applying principal component analysis and linear discriminant analysis to the preprocessed spectroscopic data, allowed us to discriminate raw honey from thermally altered ones even at low temperatures of 40 °C with high accuracies ≥90%.
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Registered trials
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