Application of Common Components Analysis to Mid-Infrared Spectra for the Authentication of Lebanese Honey

Table 2

Bands attribution in the honey MIR spectrum [23–25].

MIR bands	MIR bands attribution
Band A (3000–3700 cm^−1)	The stretching of -OH from carbohydrates, water, and organic acids present in the honey
Band B (2700–3000 cm^−1)	The stretching vibration of bonds C-H that principally constitute the chemical skeleton of sugars as well as stretching of O–H, and NH3 due to carbohydrates, carboxylic acids, free amino acids, and phenolics
Band C (1600–1700 cm^−1)	The stretching vibrations of ketone functional groups C=O of fructose and aldehyde functional groups CH=O of glucose as well as the stretching band of C=C of phenolic molecules
Fingerprint region D (700–1470 cm^−1)	The stretching vibrations of C-C, and C-H bonds and the bending vibrations of C-H present in the chemical structure of carbohydrates and C-O in phenols; a combination of O–H bending of the C–OH group and C–H bending of alkenes; to flavanol and phenol vibrations