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Classification of adulterated honeys by multivariate analysis
- Amiry, Saber, Esmaiili, Mohsen, Alizadeh, Mohammad
- Food chemistry 2017 v.224 pp. 390-397
- acidity, amylases, color, discriminant analysis, honey, hydroxymethylfurfural, multivariate analysis, principal component analysis, rheological properties, sucrose, syrups
- In this research, honey samples were adulterated with date syrup (DS) and invert sugar syrup (IS) at three concentrations (7%, 15% and 30%). 102 adulterated samples were prepared in six batches with 17 replications for each batch. For each sample, 32 parameters including color indices, rheological, physical, and chemical parameters were determined. To classify the samples, based on type and concentrations of adulterant, a multivariate analysis was applied using principal component analysis (PCA) followed by a linear discriminant analysis (LDA). Then, 21 principal components (PCs) were selected in five sets. Approximately two-thirds were identified correctly using color indices (62.75%) or rheological properties (67.65%). A power discrimination was obtained using physical properties (97.06%), and the best separations were achieved using two sets of chemical properties (set 1: lactone, diastase activity, sucrose – 100%) (set 2: free acidity, HMF, ash – 95%).