Escudo de la República de Colombia
Accesibility Panel

Method for differentiating certain types

of honey adulteration based on a voltammetric electronic tongue

Needs Addressed

Honey is a widely adulterated product due to its high market value, leading to the use of sugar syrups and other substances to increase profit margins. This system provides an efficient, rapid, and cost-effective method for detecting adulterated honey. It ensures consumer safety by verifying honey authenticity, which is essential for maintaining market trust and protecting public health

 

About the Technology

This technology employs an electronic tongue system that combines electrochemical sensors with multivariate data analysis to classify and differentiate genuine honey from certain types of adulterated honey. The system uses cyclic voltammetry with three different working electrodes (carbon, platinum, and gold) to acquire unique electrochemical signals, which are then analyzed using machine learning methods such as k-Nearest Neighbors (k-NN). This approach ensures high accuracy in detecting adulteration by identifying electrochemical patterns that distinguish pure honey from adulterated variants.

 

Keywords

Electronic Tongue, Honey Adulteration, Cyclic Voltammetry, Multivariate Data Analysis, Machine Learning, Food Authenticity, Honey Quality, k-Nearest Neighbors (k-NN).

Market Opportunities

Provides a solution for honey producers, distributors, and regulatory agencies to ensure product authenticity and quality.

Potential application for companies manufacturing electrochemical sensors for rapid food quality analysis.

Advantages

High Precision: Achieves 100% accuracy in classifying genuine and adulterated honey.
Non-Invasive: Allows in-situ testing without altering the honey sample.
Rapid Results: Provides quick analysis, making it suitable for on-site testing.
Cost-Effective: Offers an affordable solution for honey authenticity testing compared to traditional methods.
Versatility: The technology can be adapted to detect adulterants in other food products.

 

Maturity Level

TRL6