Application of ANOVA-simultaneous component analysis to quantify and characterise effects of age, temperature, syrup adulteration and irradiation on near-infrared (NIR) spectral data of honey

NIR spectroscopy combined with chemometric analysis has proven to be a rapid and cost-effective screening tool for the detection of syrup-adulterated honey. Processing and storage conditions which alter the chemical and physical state of honey may affect the spectra. The effects of age, storage temperature, syrup adulteration (10 and 20% w/w) and irradiation treatment on the NIR spectra of honey were investigated as a function of time with ANOVA-simultaneous component analysis (ASCA), an experimental design-focused exploratory data analysis method. The factors ‘time’, ‘temperature’ and ‘adulteration’ were found to have significant effects (p < 0.05), but no significant effect was observed for irradiation treatment. A significant interaction effect was found between factors ‘time’ and ‘adulteration’, with the greatest disparity between authentic and adulterated class signals found immediately after adulteration and decreasing within three months thereafter.