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      Profiling turkish honeys to determine authenticity using physical and chemical characteristics

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      Author
      Senyuva H.Z.
      Gilbert J.
      Silici, S.
      Charlton, A.
      Dal, C.
      Gürel, N.
      Cimen, D.
      Date
      2009
      Source Title
      Journal of Agricultural and Food Chemistry
      Print ISSN
      218561
      Volume
      57
      Issue
      9
      Pages
      3911 - 3919
      Language
      English
      Type
      Article
      Item Usage Stats
      129
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      191
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      Abstract
      Seventy authentic honey samples of 9 different floral types (rhododendron, chestnut, honeydew, Anzer (thymus spp.), eucalyptus, gossypium, citrus, sunflower, and multifloral) from 15 different geographical regions of Turkey were analyzed for their chemical composition and for indicators of botanical and geographical origin. The profiles of free amino acids, oligosaccharides, and volatile components together with water activity were determined to characterize chemical composition. The microscopic analysis of honey sediment (mellissopalynology) was carried out to identify and count the pollen to provide qualitative indicators to confirm botanical origin. Statistical analysis was undertaken using a bespoke toolbox for Matlab called Metabolab. Discriminant analysis was undertaken using partial least-squares (PLS) regression followed by linear discriminant analysis (LDA). Four data models were constructed and validated. Model 1 used 51 variables to predict the floral origin of the honey samples. This model was also used to identify the top 5 variable important of projection (VIP) scores, selecting those variables that most significantly affected the PLS-LDA calculation. These data related to the phthalic acid, 2-methylheptanoic acid, raffinose, maltose, and sucrose. Data from these compounds were remodeled using PLS-LDA. Model 2 used only the volatiles data, model 3 the sugars data, and model 4 the amino acids data. The combined data set allowed the floral origin of Turkish honey to be accurately predicted and thus provides a useful tool for authentication purposes. However, using variable selection techniques a smaller subset of analytes have been identified that have the capability of classifying Turkish honey according to floral type with a similar level of accuracy. © 2009 American Chemical Society.
      Keywords
      Amino acids
      Chemometrics
      Disaccharides
      Floral types
      Turkish honey
      amino acid
      oligosaccharide
      water
      article
      classification
      discriminant analysis
      honey
      mass fragmentography
      odor
      Turkey (republic)
      volatilization
      Amino Acids
      Discriminant Analysis
      Gas Chromatography-Mass Spectrometry
      Honey
      Odors
      Oligosaccharides
      Turkey
      Volatilization
      Water
      Citrus
      Cucumis melo var. inodorus
      Eucalyptus
      Gossypium
      Gossypium hirsutum
      Helianthus
      Rhododendron
      Permalink
      http://hdl.handle.net/11693/22754
      Published Version (Please cite this version)
      http://dx.doi.org/10.1021/jf900039s
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      • Department of Chemistry 594
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