Bougrini, M. and Tahri, K. and Saidi, T. and El Alami El Hassani, N. and Bouchikhi, B. and El Bari, N. (2016) Classification of Honey According to Geographical and Botanical Origins and Detection of Its Adulteration Using Voltammetric Electronic Tongue. Food Analytical Methods, 9 (8). pp. 2161-2173.

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Abstract

Main possible honey fraud is the addition of various sugar syrups. But, there are also other types of fraud, such as deception on the geographical and/or botanical origin product. Providing a product of the hive with full authenticity is therefore crucial for the preservation of beekeeping. In this pursuit, voltammetric electronic tongue (VE-tongue) was employed to classify honey samples from different geographical and botanical origins. Furthermore, VE-tongue was used to detect adulterants such as glucose syrup (GS) and saccharose syrup (SS) in honey. The data obtained were analyzed by three-pattern recognition techniques: principal component analysis (PCA), support vector machines (SVMs), and hierarchical cluster analysis (HCA). These methods enabled the classification of 18 honeys of different geographical origins and 7 honeys of different botanical origins. Excellent results were obtained also in the detection of adulterated honey. Therefore, this simple method based on VE-tongue could be useful in the honey packaging and commercialization industry. © 2016, Springer Science+Business Media New York.

Item Type: Article
Uncontrolled Keywords: Cluster analysis; Crime; Electronic voltmeters; Food products; Hierarchical systems; Pattern recognition; Principal component analysis; Support vector machines, Adulteration; Discrimination of honey; Geographical/botanical origins; Pattern recognition techniques; Voltammetric electronic tongue, Electronic tongues
Subjects: Agricultural and Biological Sciences
Divisions: SCIENTIFIC PRODUCTION > Agricultural and Biological Sciences
Depositing User: Administrateur Eprints Administrateur Eprints
Last Modified: 31 Jan 2020 15:44
URI: http://eprints.umi.ac.ma/id/eprint/1345

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