AOAC Food Authenticity SMPRs (TT & NTT)

NOTES: 1. Fingerprint targeted compounds in authenticity of sugarcane honey - An approach based on chromatographic and statistical data. LWT, Volume 96, October 2018, Pages 82-89. Pedro Silva, Catarina L. Silva, Rosa Perestrelo, Fernando M. Nunes, José S. Câmara. https://doi.org/10.1016/j.lwt.2018.04.076 Sugarcane honey (SCH) is a black syrup recognized by its excellent quality, being produced in Madeira Island using the regional sugarcane cultivars and following a traditional and peculiar manufacturing and storage processes. However, some low-quality commercial products have been labeled as SCH but do not respect its criteria, revealing the need of develop powerful strategies in order to detect and prevent adulterations. The knowledge of furanic derivatives (FDs) profile, produced during browning reactions that occurs during food processing and storage, emerged as a promising strategy in food quality and fraud prevention. Therefore, the aim of this study was to establish the FDs profiling of typical SCH produced by certified and non-certified producers, in different geographical regions (Madeira and Brazil), based on microextraction by packed sorbent (MEPS) combined with ultra-high performance liquid chromatography (UHPLC) as a useful approach to define its typicality and authenticity. These parameters are defined through the differentiation and discrimination of FDs profiles among other sugarcane-derived products using multivariate statistical analysis (ANOVA with post-hoc Tukey, principal components analysis, partial least square, linear discriminant analysis and hierarchical clustering). The results demonstrated that SCH samples from non-certified producers present the highest levels of FDs. In addition, SCH samples from Brazil present higher levels of FDs than samples from Madeira region. The obtained results revealed that the proposed approach is a valuable strategy to establish the typicality of SCH, ensuring its quality, authenticity, safety control and a useful support regarding the application of SCH from Madeira Island to EU certification. 2. Thermal properties of honey as affected by the addition of sugar syrup. Journal of Food Engineering, Volume 213, November 2017, Pages 69-75. Lara Sobrino-Gregorio, María Vargas, Amparo Chiralt, Isabel Escriche . https://doi.org/10.1016/j.jfoodeng.2017.02.014 Ensuring the authenticity of honey is a priority for producers and regulatory authorities. The aim of this work was to evaluate the thermal properties (using a Differential Scanning Calorimeter “DSC”) of ten types of sugar syrup, six types of honey and mixtures of sunflower honey with all these syrups at different proportions simulating the adulteration of honey (ratio honey/syrup: 80/20; 90/10; 95/05). The glass transition temperature (Tg midpoint) ranged from 60.2 °C to 67.3 °C in honey samples and from 32.8 °C to 95.8 °C in syrup samples. The differences in sugar composition of the syrups mainly affect their thermal properties. In the adulterated samples, the glass transition temperature was affected by the type of syrup, proportionally to the adulteration level. These results offer compelling evidence that the DSC can be used for the identification of addition of syrup to honey, although to be conclusive a greater number of honey types must be considered. 3. Detection of adulteration in honey samples added various sugar syrups with 13C/12C isotope ratio analysis method. Food Chemistry, Volume 138, Issues 2–3, 1 June 2013, Pages 1629-1632 , Murat Tosun https://doi.org/10.1016/j.foodchem.2012.11.068 Honey can be adulterated in various ways. One of the adulteration methods is the addition of different sugar syrups during or after honey production. Starch-based sugar syrups, high fructose corn syrup (HFCS), glucose syrup (GS) and saccharose syrups (SS), which are produced from beet or canes, can be used for adulterating honey. In this study, adulterated honey samples were prepared with the addition of HFCS, GS and SS (beet sugar) at a ratio of 0%, 10%, 20%, 40% and 50% by weight. 13C/12C analysis was conducted on these adulterated honey samples using an isotope ratio mass spectrometer in combination with an elemental analyser (EA–IRMS). As a result, adulteration using C4 sugar syrups (HFCS and GS) could be detected to a certain extent while adulteration of honey using C3 sugar syrups (beet sugar) could not be detected. Adulteration by using SS (beet sugar) still has a serious detection problem, especially in countries in which beet is used in manufacturing sugar. For this reason, practice and analysis methods are needed to meet this deficit and to detect the adulterations precisely in the studies that will be conducted. 64 (Table 4: Method Performance Requirements for C-4 Plant Sugar in honey) 65 Analytical Parameter Acceptance Criteria Analytical Range (%) 0.20 – 50% (w/w) OF EVOO LOQ ≥ 38 % LOD 0.11 % Recovery 80 – 120 % Accuracy ± 20% NOTES: 1. In-house validation for the determination of honey adulteration with plant sugars (C4) by Isotope Ratio Mass Spectrometry (IR-MS). LWT – Food Science and Technology, Volume 57, Issue 1, June 2014, Pages 9-15 . Mehmet Fatih Cengiz, M. Zeki Durak, Musa Ozturk https://doi.org/10.1016/j.lwt.2013.12.032 The objective of any analytical measurement is to obtain consistent, reliable, and accurate data. Validated analytical methods play a major role in achieving this goal. Although there have been many studies reporting about the isotopic compositions of