An approach to assess the quality of honey using partial least square method

The objective of the present study is to obtain the quantity of honeycomponents such as moisture, glucose, fructose and sucrose in order toaccess the quality of honey. The tested honey samples are authenticated if thecharacteristics of a pure honey. The average ratio of 56% fructose to 44%glucose, but the ratios in the individual honeys ranged from a high of 64%fructose and 36% glucose to a low of 50% fructose and 50% glucose. Thecontents such as fructose and sucrose in honey is due to the presence of invertase enzymes. The organic acids present in the honey is responsible for the flavor and stability against the contamination of honey due tomicroorganisms. The natural food items are adulterated intentionally toincrease the quantity and there by the quality gets affected. The mainadulterants added in honey are sucrose, corn syrup, sugar syrup and jaggerysyrup. The quantification deals in finding out the amount of basicconstituents present in pure honey and adulterated honey using Fourier transform infrared (FTIR) spectrometer with the multivariate analysis andvalidating the same using chemical analysis method. The partial least square model is used in predicting the constituents of the samples