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Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup

Honey is produced by honeybees and is used as a food and medical product. Adulteration of honey has been a problem for several years now because of the relatively high price of honey on the market according to its valuable composition. The aim of our study is to determine the physicochemical propert...

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Autores principales: Bodor, Zsanett, Kovacs, Zoltan, Rashed, Mahmoud Said, Kókai, Zoltán, Dalmadi, István, Benedek, Csilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7506787/
https://www.ncbi.nlm.nih.gov/pubmed/32867183
http://dx.doi.org/10.3390/s20174845
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author Bodor, Zsanett
Kovacs, Zoltan
Rashed, Mahmoud Said
Kókai, Zoltán
Dalmadi, István
Benedek, Csilla
author_facet Bodor, Zsanett
Kovacs, Zoltan
Rashed, Mahmoud Said
Kókai, Zoltán
Dalmadi, István
Benedek, Csilla
author_sort Bodor, Zsanett
collection PubMed
description Honey is produced by honeybees and is used as a food and medical product. Adulteration of honey has been a problem for several years now because of the relatively high price of honey on the market according to its valuable composition. The aim of our study is to determine the physicochemical properties of authentic Hungarian linden and acacia honeys (pure samples or manipulated ones blended with sugar syrup) as well as commercially available blends of European Union (EU) non-European Union (non-EU) honeys. Authentic linden and acacia were blended with sugar syrup at 10%, 20% and 50% concentration levels, and physicochemical properties were determined according to the methods of the International Honey Commission. Our objectives also included testing of the performance of electronic sensory techniques (electronic tongue (ET) and electronic nose (EN)) in the detection of adulteration, and the results are compared to the sensory profile analysis. The results provide good average recognition and prediction abilities for the classification of adulterated and authentic honeys (>90% for ET and higher than >80 for EN). Misclassifications were found only in the case of honey with 10% added sugar syrup. The methods were also able to reveal adulteration of independently predicted samples.
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spelling pubmed-75067872020-09-26 Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup Bodor, Zsanett Kovacs, Zoltan Rashed, Mahmoud Said Kókai, Zoltán Dalmadi, István Benedek, Csilla Sensors (Basel) Article Honey is produced by honeybees and is used as a food and medical product. Adulteration of honey has been a problem for several years now because of the relatively high price of honey on the market according to its valuable composition. The aim of our study is to determine the physicochemical properties of authentic Hungarian linden and acacia honeys (pure samples or manipulated ones blended with sugar syrup) as well as commercially available blends of European Union (EU) non-European Union (non-EU) honeys. Authentic linden and acacia were blended with sugar syrup at 10%, 20% and 50% concentration levels, and physicochemical properties were determined according to the methods of the International Honey Commission. Our objectives also included testing of the performance of electronic sensory techniques (electronic tongue (ET) and electronic nose (EN)) in the detection of adulteration, and the results are compared to the sensory profile analysis. The results provide good average recognition and prediction abilities for the classification of adulterated and authentic honeys (>90% for ET and higher than >80 for EN). Misclassifications were found only in the case of honey with 10% added sugar syrup. The methods were also able to reveal adulteration of independently predicted samples. MDPI 2020-08-27 /pmc/articles/PMC7506787/ /pubmed/32867183 http://dx.doi.org/10.3390/s20174845 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bodor, Zsanett
Kovacs, Zoltan
Rashed, Mahmoud Said
Kókai, Zoltán
Dalmadi, István
Benedek, Csilla
Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup
title Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup
title_full Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup
title_fullStr Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup
title_full_unstemmed Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup
title_short Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup
title_sort sensory and physicochemical evaluation of acacia and linden honey adulterated with sugar syrup
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7506787/
https://www.ncbi.nlm.nih.gov/pubmed/32867183
http://dx.doi.org/10.3390/s20174845
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