Authentication and Traceability of Honey
Honey is essentially a highly concentrated aqueous solution of two sugars, dextrose and fructose, and there may be other sugars present as well. Commercially, there are mono-floral honey and poly-floral honey. The identification of honey is very typical because many substances are used in honey as adulterants, like syrups, high fructose corn syrups, invert syrups, or high fructose inulin syrups. Traceability of honey means that National science foundation international provides certification and testing services for honey producers along with food and personal care processors to independently verify the origin traceability of honey. The different fingerprinting techniques have been exploited for authentication and traceability of honey. Nuclear magnetic resonance spectroscopy can also be considered as a fingerprinting technique. Gas chromatography coupled with mass spectrometry is an analytical method used to identify different substances within a test sample. Fluorescence spectroscopy measures the intensity of photons emitted from a sample after it has absorbed photons.