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.