@misc{10498/29966,
year = {2020},
month = {3},
url = {http://hdl.handle.net/10498/29966},
abstract = {According to European Union Regulation, honey is a food product whose composition cannot be modified. However, high-quality honey is often adulterated by adding sweeteners of other sugar compounds. This paper studies the suitability of Ion Mobility Spectra from generated headspace as a method for the detection and discrimination of honey adulterated by different substances. A Box-Behnken design in conjunction with a re sponse surface methodology was employed to optimize five different variables related to headspace generation
(incubation temperature, incubation time, injection volume, weight of the samples and pre-heating time). The resulting model showed a regression coefficient of R2 = 88.07%, it is therefore suitable for a reliable selection of the experimental variables. Repeatability and intermediate precision were also evaluated, and coefficients of variation below 5% were obtained (CV of 4.6% and 4.2% respectively). The developed method has been applied to different samples resulting for the mixture of honey and other sweeteners at different percentages (5%–50%) in an attempt to mimic the adulterated products that are more commonly found in the market. A thorough and exact classification (100%) with regards to the presence/absence of adulterant as well as the type of adulterant used has been achieved. A Partial Least Squares regression model was completed in order to determine the percentage of the different adulterants. The prediction error was below 4% in all the cases. These results de monstrate the applicability of the developed method for the detection and quantification of adulterated honey
with different adulterant contents.},
publisher = {Elsevier},
keywords = {Honey},
keywords = {Adulteration},
keywords = {Sweeteners},
keywords = {Ion mobility spectrometry},
keywords = {Sum spectrum},
keywords = {Chemometric},
keywords = {Quantification},
title = {Novel method based on ion mobility spectroscopy for the quantification of adulterants in honeys},
doi = {10.1016/J.FOODCONT.2020.107236},
author = {Aliaño González, María José and Ferreiro González, Marta and Espada Bellido, Estrella and Fernández Barbero, Gerardo and Palma Lovillo, Miguel},
}