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

Hennessy, Siobhan, Downey, Gerard, O’Donnell, Colm P.
Journal of agricultural and food chemistry 2010 v.58 no.17 pp. 9401–9406
provenance, product authenticity, fraud, honey, food quality, food analysis, food composition, country of origin labeling, traceability, Fourier transform infrared spectroscopy, data analysis, Corsica
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° 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.