The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey
Nefeli Sofia Sotiropoulou,
Marinos Xagoraris,
Panagiota Kyriaki Revelou,
Eleftheria Kaparakou,
Charalabos Kanakis,
Christos Pappas,
Petros Tarantilis
Affiliations
Nefeli Sofia Sotiropoulou
Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutrition Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Marinos Xagoraris
Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutrition Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Panagiota Kyriaki Revelou
Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutrition Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Eleftheria Kaparakou
Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutrition Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Charalabos Kanakis
Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutrition Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Christos Pappas
Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutrition Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Petros Tarantilis
Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutrition Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin and detection of adulteration. Based on the volatile profile of honey and using Solid Phase microextraction-Gas chromatography-Mass spectrometry (SPME-GC-MS) analytical technique, botanical and geographical characterization of honey can be successfully determined. In addition, the use of vibrational spectroscopic techniques, in particular, infrared (IR) and Raman spectroscopy, are discussed as a tool for the detection of honey adulteration and verification of its botanical and geographical origin. Manipulation of the obtained data regarding all the above-mentioned techniques was performed using chemometric analysis. This article reviews the literature between 2007 and 2020.
