Abstract：
:Moroccan and French honeys from different geographical areas were classified and characterized by applying a voltammetric electronic tongue (VE-tongue) coupled to analytical methods. The studied parameters include color intensity, free lactonic and total acidity, proteins, phenols, hydroxymethylfurfural content (HMF), sucrose, reducing and total sugars. The geographical classification of different honeys was developed through three-pattern recognition techniques: principal component analysis (PCA), support vector machines (SVMs) and hierarchical cluster analysis (HCA). Honey characterization was achieved by partial least squares modeling (PLS). All the PLS models developed were able to accurately estimate the correct values of the parameters analyzed using as input the voltammetric experimental data (i.e. r>0.9). This confirms the potential ability of the VE-tongue for performing a rapid characterization of honeys via PLS in which an uncomplicated, cost-effective sample preparation process that does not require the use of additional chemicals is implemented.
journal_name
Food Chemjournal_title
Food chemistryauthors
El Alami El Hassani N,Tahri K,Llobet E,Bouchikhi B,Errachid A,Zine N,El Bari Ndoi
10.1016/j.foodchem.2017.09.067subject
Has Abstractpub_date
2018-03-15 00:00:00pages
36-42eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31520-0journal_volume
243pub_type
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