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Classification of simple and complex sugar adulterants in honey by mid-infrared spectroscopy


Classification of simple and complex sugar adulterants in honey by mid-infrared spectroscopy



International Journal of Food Science and Technology 37(4): 351-360



ISSN/ISBN: 0950-5423

DOI: 10.1046/j.1365-2621.2002.00573.x

Adulteration of honey with sugars is the most crucial quality assurance concern to the honey industry. The application of Fourier transform infrared spectroscopy as a screening tool for the determination of the type of sugar adulterant in honey was investigated. Spectra of honey adulterated with simple and complex sugars were recorded in the mid-infrared range using the attenuated total reflectance accessory of a Fourier transform infrared spectrometer.

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Accession: 003679893

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