Authentication and Detection of Honey Adulteration

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (30 September 2019)

Special Issue Editor

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Guest Editor
Department of Chemistry, University of Ioannina, Ioannina, Greece
Interests: food chemistry; food authentication; food analysis; analysis of contaminants in foods; analytical aspects of food packaging; non thermal methods of food preservation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In both the EU and the US the demand exceeds the amount of honey available, making honey the third most adulterated food item on the market. Honey can be potentially adulterated with various cheaper ingredients such as beet sugar, dextrose, glucose, high fructose corn syrup, inverted sugar, maple syrup, molasses, rice syrup, sugar syrup, water etc. resulting in higher commercial profits. Thus, honey authentication and detection of honey adulteration have evolved as major challenges within the scientific community as well as in the marketplace.

Analytical methods to determine honey authenticity and to detect honey adulteration include chromatography, mass spectroscopy (MS), nuclear magnetic resonance (NMR), chromatography coupled to Isotope Ratio Mass Spectrometry (HPLC-IRMS), vibrational (near-infrared, mid-infrared and Raman) spectroscopy, calorimetric methods (DSC), and Stable Carbon Isotope Ratio Analysis (SCIRA).

A thorough updated review of both standard and the most used as well as novel analytical methods for the analysis of honey will be presented in the proposed special issue making an effort to include the work of well established researchers working on the above subjects from around the world.

Prof. Michael G. Kontominas
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • Honey authentication
  • Honey adulteration
  • Chromatographic
  • Spectroscopic
  • Conventional physicochemical analysis

Published Papers

There is no accepted submissions to this special issue at this moment.
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