Attempted Confirmation of the Provenance of Corsican PDO Honey Using FT-IR Spectroscopy and Multivariate Data Analysis

Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
Journal of Agricultural and Food Chemistry (Impact Factor: 2.91). 09/2010; 58(17):9401-6. DOI: 10.1021/jf101500n
Source: PubMed


This study investigated the potential of Fourier-transform infrared (FT-IR) spectroscopy and chemometric techniques to produce a mathematical model that would confirm or refute the provenance of honeys claiming to be Corsican. Authentic honey samples from two harvest seasons (2004/2005 and 2005/2006) were collected from Ireland (n=2), Italy (n=30), Austria (n=40), Germany (n=36), mainland France (n=46), and Corsica (n=219). Prior to scanning, samples were diluted with distilled water to a standard solids content (70 degrees Brix). Spectra (2500-12500 nm) were recorded at room temperature using a FT-IR spectrometer equipped with a germanium attenuated total reflectance (ATR) accessory. Standard normal variate (SNV) and first- and second-derivative data pretreatments were applied to the recorded spectra, which were processed using factorial discriminant analysis (FDA) and partial least-squares (PLS) regression analysis. Overall correct classification figures of 82% (FDA) and 87% (PLS) were obtained for a separate validation set comprising samples from both harvests.

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    • "The crystal surface was cleaned between the samples with Triton X-100 solution (1% w/w) and rinsed with distilled water. The spectral baseline recorded by the spectrometer was examined visually to ensure that the crystal did not have residues from previous samples, as recommended by Hennessy et al. (2010). For the development of the chemometric PLS regression model, the IR spectra of honey samples with known composition were used to calculate a calibration function (mathematical model), which can be used for the analysis of future unknown samples, after evaluation of its capacity of prediction by internal and external validation. "
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    • "Various novel, fast, and accurate chromatographic methods such as high-performance liquid chromatography (HPLC) [4–7], gas chromatography (GC) [8–10], liquid chromatography with electrochemical detector [11], and matrix- assisted-laser-desorption/ionization-time-of-flight-mass-spectrometry (MALDI TOF MS) [12] [13] have been used to obtain the chemical composition and detect possible adulteration of honey. Vibration spectroscopic methods such as FT-Raman [14] [15], NIR [16] [17] [18], and FT-IR [19] [20] [21] could be additionally used as a screening technique for checking the honey authenticity and for quantifying its major compounds. Apart from these analytical methods, the application of multivariate data analysis and, in particular, principal "
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