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

<p>The objective of the present study is to obtain quantity honey components such as moisture, glucose, fructose and sucrose in order access quality honey. The tested samples are authenticated if characteristics a pure average ratio 56% 44% but ratios individual honeys ranged from high 64% 36% glucose low 50% glucose. contents due presence invertase enzymes. organic acids responsible for flavor stability against contamination microorganisms. natural food items adulterated intentionally increase there by gets affected. main adulterants added sucrose, corn syrup, sugar syrup jaggery syrup. quantification deals finding out amount basic constituents using Fourier transform infrared (FTIR) spectrometer with multivariate analysis validating same chemical method. partial least square model used predicting samples.</p>