Abstract：
:Botanical origin of the nectar predominantly affects the chemical composition of honey. Analytical techniques used for reliable honey authentication are mostly time consuming and expensive. Additionally, they cannot provide 100% efficiency in accurate authentication. Therefore, alternatives for the determination of floral origin of honey need to be developed. This study aims to discriminate characteristic Anatolian honey samples from different botanical origins based on the differences in their molecular content, rather than giving numerical information about the constituents of samples. Another scope of the study is to differentiate inauthentic honey samples from the natural ones precisely. All samples were tested via unsupervised pattern recognition procedures like hierarchical clustering and Principal Component Analysis (PCA). Discrimination of sample groups was achieved successfully with hierarchical clustering over the spectral range of 1800-750 cm(-1) which suggests a good predictive capability of Fourier Transform Infrared (FTIR) spectroscopy and chemometry for the determination of honey floral source.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gok S,Severcan M,Goormaghtigh E,Kandemir I,Severcan Fdoi
10.1016/j.foodchem.2014.08.040subject
Has Abstractpub_date
2015-03-01 00:00:00pages
234-40eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01255-2journal_volume
170pub_type
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