Classification of honey using fourier transform infrared spectroscopy and chemometrics

Noor Fatihah Mohd Sabri, Hong Heng See


The different type of honey depend on the nectar collected from the flower by the bees and regional climatic condition and gave different composition of carbohydrates to one another. In this study the different types of honey were discriminated based on the differences in their molecular content and some of honey samples were adulterated to differentiate them from the natural one precisely. The following respective weight ratios: 0.7:1.0. 1.2:1.0 (typical of honey composition), and 2.3:1.0 of solutions containing both D-fructose and D-glucose were prepared for adulterant solutions and then was added to individual honeys at levels of 7, 14, and 21% w/w. The Fourier Transform Infrared Spectroscopy (FTIR) and attenuated total reflection (ATR) sampling have been used to detect the composition of all samples from 650 to 4000 cm-1 . For each spectra the range of 1000 to 1800 cm-1 were used as variable with 5cm-1 interval value of absorbance. The Chemometric method was used for all the samples by performing pattern recognition procedures and Principal Component analysis (PCA). The FTIR-ATR show to be good methodology to quantify the molecular content of sugar in honey and the Chemometric method is the pactical technique to differentiate the adulterant sample from the natural one.


Honey, Fourier Transform Infrared Spectroscopy (FTIR) analysis, MATLAB, Principal Component Analysis (PCA)

Full Text:



Gok, S., Severcan, M., Goormaghtigh, E., Kandemir, I., & Severcan, F. (2015). Differentiation of Anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis. Food Chemistry, 170, 234-240.

Abdul Rohman, Yaakob B. Che Man (2011). The Uses of Fourier Transform Mid-Infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil, Journal Food Chemistry 129: 583-588.

Downey G., Mcintyre P., Davies A.N. (2002). Detecting and Quantifying Sunflower Oil Adulteration in Extre Virgin Olive Oils from the Eastern Mediterranean by Visible and Near-Infrared Spectroscopy, J.Agric, Food Chemistry, 52, 33-39.

Rios-Corripio M.A., Rios-Leal E., Rojas-Lopez M., Delgado-Macuil R. (2011). FTIR Characterization of Mexicon honey and its adulteration with sugar syrups by using chemometric methods, Journal of Physics; Conference Series 274, IOP Publishing Ltd.


  • There are currently no refbacks.

Copyright (c) 2016 Hong Heng See

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright © 2016 Department of Chemistry, Universiti Teknologi Malaysia.

Disclaimer : This website has been updated to the best of our knowledge to be accurate. However, Universiti Teknologi Malaysia shall not be liable for any loss or damage caused by the usage of any information obtained from this web site.
Best viewed: Mozilla Firefox 4.0 & Google Chrome at 1024 × 768 resolution.