Abstract
Honey is a complicated food product whose chemical makeup varies depending on plant origin, season, manufacturing processes, and the conditions of storage. In general, honey analysis comprises establishing its botanical or geographical origin, maintaining its quality in compliance with current standards, and detecting adulteration or residues. Traditional honey analysis processes are time-consuming and need extensive sample preparation and analytical capabilities. Infrared (IR) spectroscopy methods, such as near infrared, Fourier transform infrared, and attenuated total reflectance infrared, have developed as appealing alternatives to classic honey analysis methods. In this book, we present a review of IR spectroscopy, including its principles and instruments, and explore its application in multivariate data analysis for honey authenticity, adulteration, and characterization study. We also present a complete assessment of current research on IR spectroscopy methods in honey analysis, as well as its benefits and drawbacks. This book is meant to be a beneficial resource for researchers, scientists, and food industry experts interested in using IR spectroscopy methods for honey analysis.
Published Version
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