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Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry

Ruoff, Kaspar ; Iglesias, María ; Luginbühl, Werner ; Bosset, Jacques-Olivier ; Bogdanov, Stefan ; Amadò, Renato

In: European Food Research and Technology, 2006, vol. 223, no. 1, p. 22-29

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    Titre
    • Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry
    Auteur
    • Ruoff, Kaspar. Swiss Bee Research Centre/Agroscope Liebefeld-Posieux, Schwarzenburgstr.161, CH-3003, Berne, Switzerland
    • Iglesias, María. Instituto Madrileño de Investigación Agraria y Alimentaria (IMIA), Finca el Encín. Apdo 127, 28800, Alcalá de Henares, Spain
    • Luginbühl, Werner. Swiss Bee Research Centre/Agroscope Liebefeld-Posieux, Schwarzenburgstr.161, CH-3003, Berne, Switzerland
    • Bosset, Jacques-Olivier. Swiss Bee Research Centre/Agroscope Liebefeld-Posieux, Schwarzenburgstr.161, CH-3003, Berne, Switzerland
    • Bogdanov, Stefan. Swiss Bee Research Centre/Agroscope Liebefeld-Posieux, Schwarzenburgstr.161, CH-3003, Berne, Switzerland
    • Amadò, Renato. Swiss Federal Institute of Technology (ETH), Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092, Zurich, Switzerland
    Type de document
    • Postprint
    Langue
    • Anglais
    Publié dans
    • European Food Research and Technology, 2006, vol. 223, no. 1, p. 22-29. Springer-Verlag
    Autre version électronique
    Identifiant OAI-PMH
    • oai:doc.rero.ch:310873
    Summary
    Fourier transform infrared spectroscopy (FT-IR) was used to determine 20 different measurands in honey. The reference values for 144 honey samples of different botanical origin were determined by classical physical and chemical methods. Partial least squares regression was used to develop the calibration models for the measurands studied. They were validated using independent samples and proved satisfying accuracies for the determination of water (R 2=0.99), glucose (0.94), fructose (0.84), sucrose (0.91), melezitose (0.98) and monosaccharide content (0.82) as well as fructose/glucose ratio (0.98), glucose/water ratio (0.94), electrical conductivity (0.98), pH-value (0.87) and free acidity (0.96). The prediction accuracy for hydroxymethylfurfural, proline and the minor sugars maltose, turanose, erlose, trehalose, isomaltose and kojibiose was rather poor. The results demonstrate that mid-infrared spectrometry is a valuable, rapid and non-destructive tool for the quantitative analysis of the most important measurands in honey