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<p>In this study, Electrochemical Impedance Spectroscopy (EIS) is investigated as a rapid, non-destructive, and cost-effective technique for assessing the impact of sugar adulteration in honeys from six different botanical origins: <i>Tilia europea</i> L, <i>Robinia pseudoacacia</i> L, <i>Thymus vulgaris</i>,<i> Castana sativa</i> Mill, <i>Lavandula angustifolia</i> Mill., <i>Citrus</i>×<i>limon</i>. A series of adulterated honey samples was prepared by adding increasing concentrations of beet sugar (99.9% saccharose) syrup (10 w/w%, 20 w/w%, 50 w/w%, and 80 w/w% ), and their impedance responses were measured over a frequency range of 20&#xa0;Hz to 500&#xa0;kHz. After fitting with a Randles equivalent electrical circuit, the increase of the bulk resistance was shown to be linear in the 0 w/w% to 50 w/w% range. The determined detection limit is 3.3% of saccharose syrup. These results confirm that EIS is a sensitive and reliable analytical tool for the rapid screening and authentication of honey, with a strong potential for routine application in food safety and regulation.</p>

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Electrochemical impedance spectroscopy for detecting honey adulteration by sugar syrup

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月11日

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  • Hamdi Ben Halima,
  • Mustafa Kemal Sezgintürk,
  • Nicole Jaffrezic-Renault

摘要

In this study, Electrochemical Impedance Spectroscopy (EIS) is investigated as a rapid, non-destructive, and cost-effective technique for assessing the impact of sugar adulteration in honeys from six different botanical origins: Tilia europea L, Robinia pseudoacacia L, Thymus vulgaris, Castana sativa Mill, Lavandula angustifolia Mill., Citrus×limon. A series of adulterated honey samples was prepared by adding increasing concentrations of beet sugar (99.9% saccharose) syrup (10 w/w%, 20 w/w%, 50 w/w%, and 80 w/w% ), and their impedance responses were measured over a frequency range of 20 Hz to 500 kHz. After fitting with a Randles equivalent electrical circuit, the increase of the bulk resistance was shown to be linear in the 0 w/w% to 50 w/w% range. The determined detection limit is 3.3% of saccharose syrup. These results confirm that EIS is a sensitive and reliable analytical tool for the rapid screening and authentication of honey, with a strong potential for routine application in food safety and regulation.