Abstract—The aim of this study is to evaluate the influence of some adulteration agents (fructose and hydrolysed inulin syrup) on physico-chemical parameters (pH, electrical conductivity, water activity and CIEL*a*b* parameters) and Raman spectra of some honey types (acacia, tilia and polyfloral) from the North East part of Romania. The physico-chemical parameters (pH, water activity, electrical conductivity and color) of the honey adulterated varied depending on the degree of substitution of honey by adulteration agent. Unlike physico-chemical analyses and color analysis, which determine only the degree of falsification of honey, Raman analysis enables identification of falsification agent based on specific vibrational bands recorded.
 

Index Terms–honey, physico-chemical parameters, spectral profile, adulteration

Cite: Mircea Oroian, Vlad Olariu, and Sorina Ropciuc, "Influence of Adulteration Agents on Physico-Chemical and Spectral Profile of Different Honey Types," International Journal of Food Engineering, Vol. 4, No. 1, pp. 66-70, March 2018. doi: 10.18178/ijfe.4.1.66-70