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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.