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June 28, 2026Journal of Food ScienceOpen Access

Detection of Honey Adulteration Using Thermorheological and Spectroscopic Analyses: Independent Evaluation With Linear Latent‐Variable and Gradient Boosting Models

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BBBilge Baştürk BerkBBBerkay BerkÇÇÇağrı Çavdaroğlu

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Overview

Randomized trial evaluates thermorheological and spectroscopic methods for honey adulteration detection, indicating performance differences.

Key Points

  • The study aims to develop and compare methods for detecting honey adulteration using thermorheology and spectroscopy.
  • Analyzed 86 honey samples including authentic and adulterated types at concentrations from 5% to 50%.
  • Used oscillatory thermorheology and UV-Vis/fluorescence spectroscopy for detection.
  • Evaluated classification performance using linear latent-variable models and gradient-boosting techniques.
  • Spectroscopic models achieved high sensitivity (>0.96) but low specificity (0.17-0.42) for authentic samples.
  • Thermorheological analysis showed higher effectiveness in detecting structural changes due to adulteration.
  • Loss modulus data using LightGBM achieved 0.75 specificity and 92.67% accuracy in external validation.

Cite This Study

Berk et al. (2026) studied this question.

synapsesocial.com/papers/6a40b96161bb0a67205c5b34https://doi.org/10.1111/1750-3841.71228
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