Supervised pattern recognition in food analysis.

In view of the expanding global market, authentication and characterization of botanical and geographic origins of honey has become a more important task than ever. Many studies have been performed with the aim of evaluating the possibilities to characterize honey samples of various origins by using specific chemical marker compounds. These have been identified and quantified for numerous honey samples. This article is aimed at summarizing the studies carried out during the last 2 decades. An attempt is made to find useful chemical markers for unifloral honey, based on the analysis of the compositional data of honey volatile compounds, phenolic acids, flavonoids, carbohydrates, amino acids, and some other constituents. This review demonstrates that currently it is rather difficult to find reliable chemical markers for the discrimination of honey collected from different floral sources because the chemical composition of honey also depends on several other factors, such as geographic origin, collection season, mode of storage, bee species, and even interactions between chemical compounds and enzymes in the honey. Therefore, some publications from the reviewed period have reported different floral markers for honey of the same floral origin. In addition, the results of chemical analyses of honey constituents may also depend on sample preparation and analysis techniques. Consequently, a more reliable characterization of honey requires the determination of more than a single class of compounds, preferably in combination with modern data management of the results, for example, principal component analysis or cluster analysis.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2010.00130.x

Floral Markers in Honey of Various Botanical and Geographic Origins: A Review.

Probiotics-A Critical Review.

Application of analytical methods in authentication and adulteration of honey

Volatile organic compounds (VOCs) in honey are obtained from diverse biosynthetic pathways and extracted by using various methods associated with varying degrees of selectivity and effectiveness. These compounds are grouped into chemical categories such as aldehyde, ketone, acid, alcohol, hydrocarbon, norisoprenoids, terpenes and benzene compounds and their derivatives, furan and pyran derivatives. They represent a fingerprint of a specific honey and therefore could be used to differentiate between monofloral honeys from different floral sources, thus providing valuable information concerning the honey’s botanical and geographical origin. However, only plant derived compounds and their metabolites (terpenes, norisoprenoids and benzene compounds and their derivatives) must be employed to discriminate among floral origins of honey. Notwithstanding, many authors have reported different floral markers for honey of the same floral origin, consequently sensory analysis, in conjunction with analysis of VOCs could help to clear this ambiguity. Furthermore, VOCs influence honey’s aroma described as sweet, citrus, floral, almond, rancid, etc. Clearly, the contribution of a volatile compound to honey aroma is determined by its odor activity value. Elucidation of the aroma compounds along with floral origins of a particular honey can help to standardize its quality and avoid fraudulent labeling of the product. Although only present in low concentrations, VOCS could contribute to biomedical activities of honey, especially the antioxidant effect due to their natural radical scavenging potential.

https://www.mdpi.com/1422-0067/12/12/9514/pdf?y=1

Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

The importance of honey has been recently upgraded because of its nutrient and therapeutic effect. The adulteration of honey increased exponentially in terms of both geographic and/or botanical origin. Therefore, the need has arisen for more effective quality control methods aiming at detecting adulteration. Various novel, fast, and accurate methods like AAS, HPLC, GC-MS, ES-MS, TLC, HPAED-PAD, NMR, FT-Raman, and NIR have enriched the arsenal of analytical chemist in this direction. However, apart from these novel methods, the application of multivariate analysis and, in particular, PCA, CLA, and CA, proved to be extremely useful for grouping and detecting honey of various origins. Mineral and trace element analysis were repeatedly shown to be a very effective means for the classification purposes of honey of various origins (geographical and botanical).

Novel quality control methods in conjunction with chemometrics (multivariate analysis) for detecting honey authenticity.

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Novel quality control methods in conjunction with chemometrics (multivariate analysis) for detecting honey authenticity.