Detection of key factors affecting specific optical rotation determination in honey

• Main Authors: Salud Serrano, Inmaculada Rodríguez, Rosa Moreno, Francisco Rincón
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: CyTA - Journal of Food
• Subjects: specific optical rotation; blossom honey; honeydew honey; fractional experimental design; botanical origin; apparent critical factors
• Online Access: http://dx.doi.org/10.1080/19476337.2019.1620338
• ISSN: 1947-6337; 1947-6345

The effects of honey type (X1), liquefaction temperature (X2) and timing (X3), prefiltering (X4), sample weight (X5), dilution volume (X6), Carrez I (X7) and Carrez II volume (X8), final filtering (X9), polarimeter tube length (X10) and reading system (X11) on the determination of the specific optical rotation (SOR, R1) determination were investigated using the fractional experimental design $$2_{IV}^{11 - 6}$$. X1 and X11 showed strong influence as key factors. Although X1 differentiate blossom from honeydew honey, X11 can mistake the determination of this parameter and thus the classification of honeys. This study sets an uncertain interval (−5º to +5º) of overlapping between the SOR of blossom and honeydew honeys. Automatic polarimeter system showed lower variability than manual. Factors affecting pH (R2) and electrical conductivity (EC, R3) of working solutions were identified as X4, X6, X8, X11; and X4, X7, X8, X11, respectively.