APPLICATION OF DSC AS A TOOL FOR HONEY FLORAL SPECIES CHARACTERIZATION AND ADULTERATION DETECTION
作者： C. Cordella , J.-P. Faucon , D. Cabrol-Bass , N. Sbirrazzuoli
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摘要: The thermal behaviour of authentic honeys and sugar syrups (industrial homemade) was investigated by DSC. To confirm the first previous results concerning effect adulteration on honeys, 30 honey samples (Robinia, Lavender, Chestnut Fir) were analyzed DSC their Tg measured following a suited experimental protocol. indicated that this parameter useful to characterize distinguish significantly these varieties between them. Applied artificially adulterated with different industrial syrups, showed detection level 5–10% depending type syrup. An endothermic phenomenon occurring 40–90°C during heating studied TMDSC new transition similar glass-transition highlighted.
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