Gas Chromatography - Derivatization, Sample Preparation, Application

Purpose of the study Analytical

Authenticity of "Corsica" honey HS-SPME/

Detection of the addition of sugar syrups to honey (high-

Differentiation of four types of multifloral Portuguese

Detection of honey adulteration with high-fructose inulin

Authenticity of botanical origin of unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus

Differentiation between lemon blossom honey (Citrus limon) and orange blossom honey (Citrus spp.)

Geographical origin identification of honey (samples from various regions of Greece; samples from various Mediterranean countries: Egypt, Greece, Morocco, Spain)

Differentiation of honeys according to botanical origin: heather, raspberry, rape, alder buckthorn, lime, rosemary, chestnut, sunflower, acacia, thyme, orange, linden, amaranth, honeydew, citrus, Gossypium, rhododendron, alfalfa, white clover, carob, calden

Authenticity of royal jelly; detection of the addition of

Characterization of traditional plant syrups from Spain, namely, palm honey (miel de palma), must syrup (arrope) and sugarcane honey (miel de caña)

Detection of adulterated beeswax from Apis mellifera L. HT-GC-FID/MS

fructose corn syrup and inverted syrup)

Gas Chromatography in Food Authentication DOI: http://dx.doi.org/10.5772/intechopen.88512

honeys (produced in Madeira Island)

Honey

syrups

Labill.) honeys

Other bee products

sugar syrups

Table 2.

113

technique

GC-FID GC-FID/MS GC-FID

GC GC-TOF-

HS-GC-MS HS-SPME/GC-MS HS-GC-MS HS-SPME/GC-Q-TOF-MS HS-SPME/GC-MS SPME-GC/MS

HS-GC-MS SPME/GC-MS HS-GC-MS SPME/chiral-GC GC-MS SPME/GC-MS/O SPME-GC/MS

HT-GC-FID/MS

MS HS-SPME/ GC GC-TOF-MS

Authenticity of thistle honey HD-SPME/GC-MS — [59]

Establishment of orange honey authenticity SPME/GC-MS — [72]

Geographical origin identification of propolis HS/GC-MS/O PCA [77] Establishment of sugarcane honey authenticity HS-SPME/GC-MS PCA, LDA [78]

Literature examples of authentication and adulteration detection procedures of honey and other bee products.

Chemometric technique

PCA — —

HS-SPME/GC-MS PCA, SLDA [55]

GC-MS — [58]

GC-MS — [60]

GC-MS PCA [61]

— HCA, SLDA, kNN OPLS-DA, SIMCA, OPLS-HCA PCA LDA LDA

— LDA OPLS-DA, SIMCA, OPLS-HCA — AHC, CA PCA, HCA

HR-GC — [73]

GC-MS — [74]

— HCA, PCA, LDA

PCA, ANN-MPL LDA, SIMCA, SVM, DPLS

Ref.

[52] [53] [54]

[56] [57]

[62] [63] [64] [65] [66] [67]

[62] [68] [64] [69] [70] [71]

[75] [76]


### Table 1.

Literature examples of authentication and adulteration detection procedures of olive oil and other edible oils and fats.
