Характеристика Українськиї падевих медів

Abstract

The subject of research – dew honey is highly valued in the food industry, and the authentication of its origin, in particular the differentiation from blossom honey, the assessment of its safety and quality requires the use of adequate parameters. In this context, sensorial indicators are the primary attributes available for use by ordinary consumers. The said indicators, together with melissopalynological analysis, are the indicators of the botanical and geographical origin of honey. Physical and chemical parameters supplement the information on the characteristics of the localization of the samples, as well as assess their safety and quality. The purpose of the study was to determine the differences between the pollen spectrum, sensorial, physical and chemical parameters of Ukrainian dew honey of different regional origin. Methodology. To achieve this goal, the sensorial, physical and chemical characteristics, as well as pollen profile of 8 samples of dew honey were analyzed. The results of the study. For most of the criteria for assessing the physical and chemical parameters obtained during the study, the data can be considered as being within the ranges of parameters values established within the national regulatory framework for safety and quality of honey – DSTU 4497:2005 ‘Natural honey. Specifications’ and the Order of the Ministry of Agrarian Policy and Food of Ukraine of June 19, 2019 № 330. However, all samples did not meet national criteria for the electrical conductivity and more than a half of all samples did not meet national criteria for the mass fraction of glucose, fructose, and sucrose. The spectrum of pollen showed the presence of high content of spores of fungi, yeast, and green algae, the content and ratio of those differed due to the geographical origin of honey samples. The sensorial evaluation was performed for color, taste, aroma, consistency and crystallization, the presence of fermentation signs. The tendency to crystallize was detected in half of the honey samples, all samples were characterized by a brown range of different tinges, the smell and taste of each sample had a unique bouquet determined by the origin of honey. In one sample of honey with the high yeast content, the initial stages of fermentation were observed, which were accompanied by the presence of vinegar odor. The results obtained in this study indicate satisfactory quality, acceptable freshness, as well as the authenticity of each individual sample of honey. The special characteristics of dew honey differ from those of flower honey, therefore, it may be appropriate to revise the national regulatory framework to adjust the requirements for assessing honey safety and quality. Scope of research results is to apply the obtained results for further authentication of dew honeys for further study of their properties and wide application in the field of nutrition.