Honey is an easy target for food fraud and adulteration with sucrose, high fructose corn syrup, molasses and other sugars are not uncommon. To quickly identify adulterants, a method using Raman spectroscopy and pattern recognition analysis was developed. To verify the method, 97 samples were tested with the new method, and the tests confirmed with HPLC, with the result that 17% of the commercial honey samples showed fraud from added sugars.

Resource

1. Aykas, D.P., et al. (May 5, 2020). “Authentication of commercial honeys based on Raman fingerprinting and pattern recognition analysis”. Science Direct.