Impact of processing steps (filtration, creaming and pasteurization) on the botanical classification of honey using
Lei Tian1, Shaghig Bilamjian1, Daniel Cuthbertson2
1Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada.
Abstract:
The present study investigated the impact of filtration, creaming and pasteurization on the authentication of the botanical origin of honey using the dilute-and-shoot method in liquid chromatography coupled to mass spectrometry (LC-MS). The analytical method performances were satisfactory (analyte recoveries ranging from 95 % to 103 % and inter-day precision below 12 %). Three types of raw honeys including blueberry, canola and clover were processed under controlled conditions. Filtration, creaming and pasteurization had no impact on honey botanical classification based on the LC-MS fingerprint, and the key molecular fingerprints were retained after processing. However, results revealed that testing the impact of processing is essential when selecting honey authenticity markers because some candidates (e.g. adenosine) are not stable or can be removed during honey processing. The results of the present study also highlighted the suitability of the dilute-and-shoot approach to both develop authentication tools for honey and study the impact of processing methods on specific chemicals in honeys.
