The present study aimed to differentiate Mimosa scabrella Bentham (bracatinga) honeydew honeys from blossom honeys, with and without addition of heat treatment, and bracatinga honeydew honeys adulterated with blossom ...
详细信息
The present study aimed to differentiate Mimosa scabrella Bentham (bracatinga) honeydew honeys from blossom honeys, with and without addition of heat treatment, and bracatinga honeydew honeys adulterated with blossom honeys (5, 15 and 25% of blossom honeys), using chromaticcharacterization associated with chemometric analysis. Bracatinga honeydew honeys presented unusual chromaticcharacteristics which allowed differentiation of blossom honeys by principal components analysis. Additionally, a classification model was developed in order to establish clear rules that characterize each group of honey. The proposed model correctly classified bracatinga honeydew honey and blossom honey samples, with and without heat treatment. Only two samples adulterated with 5% blossom honey were misclassified. The chromatic analysis associated with chemometric analysis showed promising perspectives for its exploitation being able to be used for screening and selection of bracatinga honeydew honey, fresh or thermally treated as well as fraud detection.
confirmation of the authenticity or adulteration detection is a difficult, laborious and costly process. The aim of this study was to construct a honey botanical origin classification model on the basis of its charact...
详细信息
confirmation of the authenticity or adulteration detection is a difficult, laborious and costly process. The aim of this study was to construct a honey botanical origin classification model on the basis of its characteristic physicochemical features. The experimental material comprised of 72 samples of varietal honeys. The botanical origin and the purity of honey samples were verified using a savoriness profiling method, and a pollen analysis. The following parameters of chosen honeys were determined: water, total ash, reducing sugar, total sugar and sucrose content, pH, total acidity solutions, specific electrical conductivity, dynamic viscosity, diastatic number, 5-HMF and proline content. The classification model was constructed with the use of all variables and with an employment of c&rtdatamining method. A v-fold cross-validation proved that the model does reproduce the structure of dataset very well and in this particular case, incorrectly classifying only in one case heather honey as a multifloral one. (c) 2016 Elsevier Ltd. All rights reserved.
暂无评论