This work proposes the use of UV–Vis spectroscopy and one-class classifiers to
authenticate honey in terms of their individual and simultaneous adulterations with corn …

The present study aimed to identify adulteration of honey with sugar syrups and colorants
using UV–Vis spectroscopy, combined with multivariate statistical analysis. A total of 209 …

In recent years, honey-producing sector has faced the increasing presence of adulterated
honeys, implying great economic losses and questioning the quality of this highly …

Honey is usually adulterated by cheaper, commercially available sugar syrups with similar
chemical composition. Adulterated honeys are frequently marked as natural and are valued …

Honey is often adulterated with inexpensive and artificial sweeteners. To overcome the time-
consuming honey adulteration tests, which require precision, chemicals, and sample …

Honey is a pure product for which the addition of any other substance is prohibited by
international regulations. Therefore, it is necessary to develop reliable analytical methods to …

BACKGROUND Fourier transform infrared spectroscopy (FTIR) equipped with attenuated
total reflectance accessory was used to determine honey adulteration. Adulterated honey …

Globally, honey is consumed as natural functional food, featuring high economic value,
related to its authenticity and purity. Due to the high demand for honey, it has been wildly …

Honey is a highly consumed natural product, not only for its taste and nutritional value, but
also for its health benefits. Owing to characteristics that are essentially or exclusively related …

Honey is a highly desirable commodity hence a target of adulteration to increase its bulk.
Spectroscopic methods and chemometrics offer a fast, easy, and simple approach to the …