COMPARISON OF QUALITY CHARACTERISTICS IN HONEY USING GREY RELATIONAL ANALYSIS AND PRINCIPAL COMPONENT ANALYSIS METHODS

TOPAL M., YAĞANOĞLU A. M.

JOURNAL OF ANIMAL AND PLANT SCIENCES, cilt.28, sa.1, ss.252-263, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 1
  • Basım Tarihi: 2018
  • Dergi Adı: JOURNAL OF ANIMAL AND PLANT SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.252-263
  • Anahtar Kelimeler: Honey quality, Carbon isotope ratio (C-13/C-12), PCA, Grey relational analysis, SAMPLES, ORIGIN, PURE, SYRUPS
  • Atatürk Üniversitesi Adresli: Evet

Özet

Composition characteristics are taken into account to determine authenticity and quality of honey. This study used grey relational analysis and principal component analysis methods to identify the most important variables affecting quality of honey.Honey specimens from 20 different producers were obtained to determine quality characteristics. C4 % (0.787), glucose (0.753), moisture (0.731), F+G (0.712), fructose (0.685), acidity (0.605), brix (0.581), conductivity (0.580), delta C-13 honey (0.576), proline (0.571), pH (0.530), delta 13Cprotein-honey (0.527), delta 13C protein (0.516), Fructose-glucose ratio (0.507) and diastase number (0.490) were found to be the most important variables on quality of honey based on the mean values of grey relational coefficients of quality characteristics. Grey relational grade (GRG) calculated by using eight values obtained from principal component analysis of quality parameters showed that S6 (0.690) was the honey with the highest quality, while S16 (0.501) was the honey with the lowest quality.