Abstract
A simple and rapid test for honey authentication is required particularly for the food industry to assure the quality of honey. The conventional methods for honey authentication are costly, requires a long waiting time to obtain results, requires highly skilled personnel, and is difficult in terms of sample preparation. The electronic tongue can be utilized as an alternative technique for honey authentication. The electronic tongue frameworks are depended on an array of sensors with low selectivity while being sensitive to several components in the measured sample. The signals gathered by the sensors are processed through pattern recognition tools to produce prediction models that permit the grouping of the samples and the measurement of a portion of their physicochemical properties. Papers that were published from 2015 to 2020 from several databases such as Google Scholar, ScienceDirect, and Pubmed were collected to obtain abstracts and original articles related to the authentication of honey-based on sugar content as well as geographical and botanical origin. This review highlighted the electronic tongue as a simple and rapid test for honey authentication, several original papers also compare the validity of electronic tongue with the high-performance liquid chromatography methods as the gold standard.
Highlights
Demands for honey is currently experiencing an increase due to the Covid-19 pandemic
A pulse voltammetry electronic tongue system, including principal component analysis (PCA) analysis, was capable of discriminating between different types of pure honey, syrups, and different levels of adulterants incorporated in honey
An electronic tongue, as well as PCA analysis, was more suitable for honey authentication compared to spectral data (NIR, MIR) (Gan et al, 2016)
Summary
Demands for honey is currently experiencing an increase due to the Covid-19 pandemic. According to the standards of Codex Alimentarius (FAO, 2001), “honey is a natural sweet substance produced by honeybees from the nectar of plants or from secretions of living parts of plants or excretions of plant-sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the honeycomb to ripen and mature” This definition suggests that the addition of substances to the honey is not allowed, even in small quantities. The detection of honey adulteration can be done with traditional technologies such as NMR spectroscopy (He et al, 2020; Song et al, 2020), HPLC (Stanek et al, 2019; Aykas et al, 2020; Guzelmeric et al, 2020), stable carbon isotopic ratio mass spectrometry (SCIRA) (Geanâ et al, 2020), as well as the reflectance-Fourier transforms infrared spectroscopy (Riswahyuli et al, 2020) These techniques are expensive requires an extended amount of time to obtain results, requires highly skilled personnel, and is difficult in sample preparation (Sobrino-Gregorio et al, 2017). As the monofloral honey from a certain origin has a higher economic value, the use of the electronic tongue to differentiate honey based on geographical and botanical origin was explored to evaluate the honey adulteration
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