- Spectrometer and software evaluation - Method development and transfer of spectra - Establishing quantitative calibrations for the determination of various properties in honey - Establishing chemometric models for the authentication of the botanical origin of honey - Chemometric data evaluation - Classical physical, chemical and pollen analysis of honey - Expertise in bee products and apiculture
Advantages of Infrared Spectroscopy in Honey Analysis:
Allows several constituents to be measured concurrently within a few minutes
Reproducible classification of unifloral and polyfloral honeys with a single analytical technique
Quantitative analysis and authenticity testing is carried out using the same spectra
Allows to test for specific composition requirements e.g. of standardised honey blends
Minimal sample preparation, no solvents or harmful reagents are required
Inexpensive analytical method, once the calibration or classification models are established
Approved technique with various applications in food, feed and pharmaceutical analysis