Abstract
The thermal behaviour of authentic honeys and sugar syrups (industrial and homemade) was investigated by DSC. To confirm the first previous results concerning the effect of adulteration on the thermal behaviour of authentic honeys, 30 honey samples (Robinia, Lavender, Chestnut and Fir) were analyzed by DSC and their Tg were measured following a suited experimental protocol. The results indicated that this parameter was useful to characterize and to distinguish significantly these varieties between them. Applied to honey samples artificially adulterated with different industrial syrups, DSC showed a detection level of 5–10% depending on the type of syrup. An endothermic phenomenon occurring between 40–90°C during the heating was studied by TMDSC and a new thermal transition similar to a glass-transition was highlighted.
Published Version
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