A team of researchers at the University of Chemistry and Technology in Prague has developed a rapid, non-destructive method using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) to accurately determine the botanical origin of honey. This groundbreaking method has significant implications for honey pricing and marketability, enabling more precise and cost-effective product differentiation.
The study, recently published in the Journal of Food Composition and Analysis, successfully demonstrates a workflow that quickly identifies the botanical origin of honey, a task that traditionally required extensive and expensive analysis.
The botanical origin of honey not only affects its market value but also its sensory properties and potential health benefits, making it a crucial factor in consumer choice. This breakthrough offers significant advantages for industry stakeholders, who can now categorize honey in a more accurate and cost-efficient manner.
The researchers conducted experiments using 22 different pre-processing methods and combinations, including scatter correction and spectral derivation techniques, with both supervised and non-supervised analysis tools. Their objective was to accurately classify 51 honey samples from five different botanical origins: blossom, honeydew, cotton, thyme, and citrus.
The study’s pivotal finding suggests that the most efficient data pre-processing method is a combination of multiplicative scatter correction followed by Savitzky-Golay first derivation. Implementing this procedure resulted in excellent recognition (87–100%) and prediction (81–100%) abilities in binary models.
These findings highlight the significant impact of spectral data pre-processing in advanced chemometrics, a factor often overlooked. The novel approach presented in this study paves the way for rapid and efficient identification of honey’s botanical origin, providing a much-needed enhancement in the world of honey production and marketing.
More information: A.S. Tsagkaris et al, Investigating the impact of spectral data pre-processing to assess honey botanical origin through Fourier transform infrared spectroscopy (FTIR), Journal of Food Composition and Analysis (2023). DOI: 10.1016/j.jfca.2023.105276
Citation: New research provides a rapid and non-destructive method for identifying honey’s botanical origin (2023, June 14) retrieved 14 June 2023 from https://phys.org/news/2023-06-rapid-non-destructive-method-honey-botanical.html
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