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

doi:10.3390/foods10071671

The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey

Foods. 2021 Jul 20;10(7):1671. doi: 10.3390/foods10071671.

Authors

Nefeli Sofia Sotiropoulou¹, Marinos Xagoraris¹, Panagiota Kyriaki Revelou¹, Eleftheria Kaparakou¹, Charalabos Kanakis¹, Christos Pappas¹, Petros Tarantilis¹

Affiliation

¹ 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.

Abstract

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.

Keywords: GC-MS; IR; Raman; SPME; adulteration; botanical and geographical origin; chemometrics; honey authentication.

Publication types

Review

Grants and funding

Τ1ΕΔΚ-05678/European Regional Development Fund of the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship, and Innovation, under the call "RESEARCH - CREATE - INNOVATE" (Project code: Τ1ΕΔΚ-05678, by the acronym "