Rapid Assessment of Molasses Adulterated Honey Using Laser Raman Spectroscopy and Principal Component Analysis

• Published in: Food analytical methods 2023-12, Vol.16 (11-12), p.1702-1710
• Main Authors: Robert, Ikedi I. O., Birech, Z., Kaniu, M. I.
• Format: Article
• Language: English
• Subjects: Adulterants; adulterated products; analysis of variance; Analytical Chemistry; Assessments; Chemical composition; Chemical fingerprinting; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cost analysis; cost effectiveness; Food Science; Honey; Lasers; Microbiology; Molasses; Organic compounds; principal component analysis; Principal components analysis; Raman spectra; Raman spectroscopy; rapid methods; Spectroscopic analysis; Spectroscopy; Spectrum analysis; Syrups & sweeteners; Variance analysis
• ISSN: 1936-9751; 1936-976X
• DOI: 10.1007/s12161-023-02538-w

The direct and rapid discrimination of authentic honey from adulterated honey is often challenging because of the presence of organic compounds in adulterants that share similar molecular compositions. In this study, we investigated the utility of laser Raman spectroscopy combined with analysis of variance (ANOVA) and principal component analysis (PCA) to perform definitive molecular fingerprint analysis of both molasses and honey. Laser Raman spectra were collected from 1-gram samples of honey, molasses, and two molasses-adulterated honey samples, within 60 s. Through ANOVA, we identified specific and variant bands centered at 690, 732, 754, 793, 845, 880, 970, 1001, and 1645 cm − 1 , which effectively distinguished honey and molasses samples. Furthermore, we employed PCA to explore the spectral region of 690–1002 cm − 1 , where most variant bands were found. PCA results revealed that the bands at 705, 734, 775, 825, 856, 861, 907, 914, 929, 966, and 983 cm − 1 were useful for the molecular distinction of honey, while those centered at 720, 752, 787, 795, 880, 900, 930, and 965 cm − 1 were useful for the molecular distinction of molasses. Notably, we identified the Raman band at 933–940 cm − 1 as the optimal molecular fingerprint for accurately discriminating authentic honey, molasses, and molasses-adulterated honey. These findings contribute significantly to the advancement of rapid, cost-effective, and label-free analysis methods for detecting honey adulteration.