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Application of DSC as a tool for honey floral species characterization and adulteration detection

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Abstract

The thermal behaviour of authentic honeys and sugar syrups (industrial and homemade) was investigated by DSC. To confirm the first previous results concerning the effect of adulteration on the thermal behaviour of authentic honeys, 30 honey samples (Robinia, Lavender, Chestnut and Fir) were analyzed by DSC and their T g were measured following a suited experimental protocol. The results indicated that this parameter was useful to characterize and to distinguish significantly these varieties between them. Applied to honey samples artificially adulterated with different industrial syrups, DSC showed a detection level of 5–10% depending on the type of syrup. An endothermic phenomenon occurring between 40–90°C during the heating was studied by TMDSC and a new thermal transition similar to a glass-transition was highlighted.

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Authors and Affiliations

  1. Agence Française de Sécurité Sanitaire des Aliments (AFSSA), Unité Abeille BP111, F-06902, Sophia-Antipolis Cedex, France

    C. Cordella & J.-P. Faucon

  2. Laboratoire Arômes Synthèse Interactions, Université de Nice Sophia-Antipolis - Parc Valrose, F-06108, Nice Cedex 02, France

    C. Cordella & D. Cabrol-Bass

  3. Laboratoire de Chimie des Matériaux Organiques et Métalliques, Université de Nice Sophia-Antipolis - Parc Valrose, F-06108, Nice Cedex 02, France

    N. Sbirrazzuoli

Authors
  1. C. Cordella
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  2. J.-P. Faucon
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  3. D. Cabrol-Bass
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  4. N. Sbirrazzuoli
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Correspondence to C. Cordella.

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Cordella, C., Faucon, JP., Cabrol-Bass, D. et al. Application of DSC as a tool for honey floral species characterization and adulteration detection. Journal of Thermal Analysis and Calorimetry 71, 279–290 (2003). https://doi.org/10.1023/A:1022251208688

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  • DOI: https://doi.org/10.1023/A:1022251208688

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