Yvette Mattley, PhD


Fluorescence Spectroscopy Detects Adulterated Honey

February 01, 2016

The flavonoids that dominate the fluorescence spectra for honey shown in Figure 1 are polyphenols. These plant metabolites determine the color, aroma, and flavor of the honey, and provide antioxidant and other health benefits. The fluorescence spectrum for each honey sample illustrates the sensitivity of fluorescence spectroscopy for characterizing honey.