Chapter six - Fluorescence and ultraviolet–visible spectroscopy in the honey analysis

Abstract

Honey analysis is a comprehensive process that involves a combination of physical, chemical, microbiological, and sensory assessments. These analyses are crucial for ensuring the quality, safety, and authenticity of honey, and they play a significant role in meeting regulatory standards and consumer expectations. Various honey types exhibit varying degrees of chemical compositions and sensory properties and hence the identification of the botanical origin of honey is dependent on complex and tedious analytical procedures. Hence, spectroscopic analysis has emerged as a promising technique for analyzing honey as an alternative to time-consuming conventional methods. Producers, regulatory bodies, and consumers all benefit from accurate and reliable honey analysis to maintain the integrity of this natural sweetener. Spectroscopic analysis plays a crucial role in characterizing the chemical composition and quality of honey. These techniques provide valuable insights into the presence of specific compounds, contaminants, and the overall authenticity of honey. The combination of different spectroscopic methods allows for a comprehensive understanding of honey’s composition, making them powerful tools for quality control, research, and regulatory compliance in the honey industry. Fluorescence and ultraviolet–visible spectroscopy may be exploited as rapid, cost-effective and reliable analytical techniques as alternatives to commonly employed standard analytical procedures.