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Influence of Adulteration Agents on Physico-Chemical and Spectral Profile of Different Honey Types

Mircea Oroian, Vlad Olariu, and Sorina Ropciuc
Faculty of Food Engineering, Stefan cel Mare University, 13th University Street, 720229, Suceava, Romania
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
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