Research and Innovation in Food Science and Technology

Utilizing Pattern Recognition Methods for Detecting the Adulteration of Glucose and Fructose in Honey

Document Type : Original Paper

Authors

1 Assistant professor, Biosystems Engineering Department, Shiraz University, Shiraz, Iran

2 Professor, Biosystems Engineering Department, Shiraz University, Shiraz, Iran

3 Associate Professor, Food Science Engineering Department, Shiraz University, Shiraz, Iran

Abstract

The aroma of honey is one of the important parameters in honey grading and that is depended on several factors, such as geographical origin, climate, botanical and environmental conditions. The aim of this study was the development and evaluation of an electronic nose as a new, fast and nondestructive method for detecting adulteration in honey. In this research, the ability of electronic nose as a non-destructive system for detecting honey adulteration with different percentages (pure, 20% syrup, 40% syrup, 60% syrup and 80% syrup) was investigated. The developed electronic nose consists of 8 metal oxide semiconductor sensors (MOS) to detect adultery in honey. After preprocessing the data obtained from the electronic nose the chemometric methods were utilized to classify different type of honey. Principle component analysis (PCA), hierarchical cluster analysis (HCA), linear discriminate analysis (LDA), were used to analyze the data obtained from electronic nose. Based on the results, the detection of adulteration was 98.4% of variance for PCA method, 99% accuracy for HCA method and 100% classification power by LDA method.

Keywords

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Research and Innovation in Food Science and Technology
Volume 7, Issue 4
February 2019
Pages 419-430
  • Receive Date: 04 May 2018
  • Revise Date: 29 September 2018
  • Accept Date: 16 October 2018