Attempted confirmation of the provenance of Corsican PDO honey using FT-IR spectroscopy and multivariate data
Siobhán Hennessy1, Gerard Downey, Colm P O'Donnell
1Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland. siobhan.hennessy@dcu.ie
Abstract:
This study investigated the potential of Fourier-transform infrared (FT-IR) spectroscopy and chemometric techniques to produce a mathematical model that would confirm or refute the provenance of honeys claiming to be Corsican. Authentic honey samples from two harvest seasons (2004/2005 and 2005/2006) were collected from Ireland (n=2), Italy (n=30), Austria (n=40), Germany (n=36), mainland France (n=46), and Corsica (n=219). Prior to scanning, samples were diluted with distilled water to a standard solids content (70 degrees Brix). Spectra (2500-12500 nm) were recorded at room temperature using a FT-IR spectrometer equipped with a germanium attenuated total reflectance (ATR) accessory. Standard normal variate (SNV) and first- and second-derivative data pretreatments were applied to the recorded spectra, which were processed using factorial discriminant analysis (FDA) and partial least-squares (PLS) regression analysis. Overall correct classification figures of 82% (FDA) and 87% (PLS) were obtained for a separate validation set comprising samples from both harvests.
Related Concept Videos
IR and UV–Vis Spectroscopy of Carboxylic Acids
However, the stretching absorptions for the C=O bond vary depending on the structure of carboxylic acids. The C=O bond of the free carboxylic acids shows a higher stretching frequency, 1760 cm−1, while H-bonded carboxylic acids (dimers) exhibit stretching absorptions at a lower frequency, 1710 cm−1. The C=O bond of the...
Spectroscopy of Carboxylic Acid Derivatives
In the...
¹³C NMR: Distortionless Enhancement by Polarization Transfer (DEPT)
UV–Vis Spectroscopy of Conjugated Systems
One of the factors influencing λmax is the extent of conjugation in the...
2D NMR: Homonuclear Correlation Spectroscopy (COSY)
NMR Spectroscopy of Aromatic Compounds

