The present work aims to systematically demonstrate the authenticity of honeys with non-
extractable proteins for the first time, by means of EA-IRMS and LC-IRMS. Fifty-three pure …

According to the AOAC 998.12 method, honey is considered to contain significant C-4
sugars with a C-4 sugar content of> 7%, which are naturally identified as the adulteration …

The detection of honey adulteration with invert sugar syrups from various C3 and C4 plant
sources was realized by coupling an isotope ratio mass spectrometer both to an elemental …

A new procedure to determine individual sugar (sucrose, glucose, and fructose) 13C isotope
ratios, using liquid chromatography− isotope ratio mass spectrometry (HPLC-IRMS), has …

In this study, δ 2 H values of honey were detected and then applied to the identification of
honey adulteration. In the meantime, δ 13 C values of honey, its protein fraction, and …

Honey adulteration particularly by adding cheap sugars such as High Fructose Corn Syrup
(HFCS) and cane sugar syrup into natural honey is widespread. This study reports …

Honey is occasionally adulterated with low-cost sugars. The 13C/12C ratio is–22 to–33δ‰,
in honey from C3 plants,–10 to–20δ‰ in honey from C4 plants, and–11 to–13.5 δ‰ in …

The aim of this study as a part of the food traceability project “TRACE” funded by the EU was
to investigate if honeys produced in regions with different climatic and geological …

RATIONALE The analytical composition and botanical origin of honey are basic data used to
determine the quality of this foodstuff. Although proteins are used to characterise the …

In the present study, one hundred pure and adulterated honey samples obtained from
feeding honeybee colonies with different levels (5, 20 and 100 L/colony) of various …