HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES

The aim of this study is to evaluate the usefulness of the e-tongue and physico-chemical analyses (pH, electrical conductivity (EC), colour parameters (L*, a*, b*, chroma and hue angle)) for honeydew honey adulteration detection. For this purpose the honeydew honeys have been adulterated with invert...

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Autores principales:	Sorina ROPCIUC, Mircea OROIAN, Sergiu PĂDUREȚ, Amelia BUCULEI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	honey physico-chemical parameters e-tongue adulteration PCA Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/ef6ee39163c147eab4dc6dad01d1c938
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spelling	oai:doaj.org-article:ef6ee39163c147eab4dc6dad01d1c9382021-12-02T19:35:52ZHONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES2068-66092559-6381https://doaj.org/article/ef6ee39163c147eab4dc6dad01d1c9382017-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/496/482https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The aim of this study is to evaluate the usefulness of the e-tongue and physico-chemical analyses (pH, electrical conductivity (EC), colour parameters (L, a, b, chroma and hue angle)) for honeydew honey adulteration detection. For this purpose the honeydew honeys have been adulterated with inverted sugar and malt wort in different percentages (5, 10%, 20%, 30%, 40% and 50% respectively). The e-tongue used consisted of three electrodes: the reference electrode (Ag/AgCl), counter electrode (Glassy Carbon Electrode Rod - GC) and working electrodes (Ag and Au). The measurement has been made using the cyclic voltammetry. The addition of malt wort and inverted sugar influenced all the physico-chemical and e-tongue parameters. The addition of malt wort decreased the magnitude of the colour parameters (L, a* and b*) and pH, and increased free acidity and electrical conductivity. The addition of inverted sugar increased the colour parameters’ values and free acidity and decreased the electrical conductivity and pH. According to the principal component analysis (PCA) the samples with 5% and 10% inverted sugar and 5% malt wort are placed near to the authentic samples, so we can conclude that the samples have physico-chemical and e-tongue parameters closed to the authentic honeydew honey.Sorina ROPCIUCMircea OROIANSergiu PĂDUREȚAmelia BUCULEIStefan cel Mare University of Suceavaarticlehoneyphysico-chemical parameterse-tongueadulterationPCAFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 2, Pp 98-103 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	honey physico-chemical parameters e-tongue adulteration PCA Food processing and manufacture TP368-456
spellingShingle	honey physico-chemical parameters e-tongue adulteration PCA Food processing and manufacture TP368-456 Sorina ROPCIUC Mircea OROIAN Sergiu PĂDUREȚ Amelia BUCULEI HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES
description	The aim of this study is to evaluate the usefulness of the e-tongue and physico-chemical analyses (pH, electrical conductivity (EC), colour parameters (L, a, b, chroma and hue angle)) for honeydew honey adulteration detection. For this purpose the honeydew honeys have been adulterated with inverted sugar and malt wort in different percentages (5, 10%, 20%, 30%, 40% and 50% respectively). The e-tongue used consisted of three electrodes: the reference electrode (Ag/AgCl), counter electrode (Glassy Carbon Electrode Rod - GC) and working electrodes (Ag and Au). The measurement has been made using the cyclic voltammetry. The addition of malt wort and inverted sugar influenced all the physico-chemical and e-tongue parameters. The addition of malt wort decreased the magnitude of the colour parameters (L, a* and b*) and pH, and increased free acidity and electrical conductivity. The addition of inverted sugar increased the colour parameters’ values and free acidity and decreased the electrical conductivity and pH. According to the principal component analysis (PCA) the samples with 5% and 10% inverted sugar and 5% malt wort are placed near to the authentic samples, so we can conclude that the samples have physico-chemical and e-tongue parameters closed to the authentic honeydew honey.
format	article
author	Sorina ROPCIUC Mircea OROIAN Sergiu PĂDUREȚ Amelia BUCULEI
author_facet	Sorina ROPCIUC Mircea OROIAN Sergiu PĂDUREȚ Amelia BUCULEI
author_sort	Sorina ROPCIUC
title	HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES
title_short	HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES
title_full	HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES
title_fullStr	HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES
title_full_unstemmed	HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES
title_sort	honeydew honey adulteration: e-tongue and physico-chemical analyses
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/ef6ee39163c147eab4dc6dad01d1c938
work_keys_str_mv	AT sorinaropciuc honeydewhoneyadulterationetongueandphysicochemicalanalyses AT mirceaoroian honeydewhoneyadulterationetongueandphysicochemicalanalyses AT sergiupaduret honeydewhoneyadulterationetongueandphysicochemicalanalyses AT ameliabuculei honeydewhoneyadulterationetongueandphysicochemicalanalyses
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HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES

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