Abstract
The knowledge of important parameters for honey characterization is an increasing requirement of consumers and the honey industry. In this respect, differentiation between blossom honeys and some honeydew honeys is still an unresolved task. This study includes the results of physicochemical and melissopalynological analysis of 86 honey samples from north-western Spain. The relationship between the microscopic elements in honey, such as Metschnikowia cells and fungal spores from plant pathogens, together with their physicochemical parameters were analysed. A cluster analysis was performed to differentiate blossom honey samples from honeydew samples. Metschnikowia cells and certain fungal spores were found to be good variables to enable differentiation between blossom honeys and honeydew honeys.
Highlights
The composition, flavour and colour of honey vary considerably depending on its botanical source.European legislation (Council Directive 2001/110/EC of 20 December 2001 relating to honey) defines various honey types and the requirements for labelling
The quantitative analysis of samples led to the identification of honeys with a high quantity of pollen and fungal elements and others very poor in these elements
Some physicochemical parameters indicate the presence of honeydew in honey, as is the case for the electrical conductivity
Summary
The composition, flavour and colour of honey vary considerably depending on its botanical source. European legislation (Council Directive 2001/110/EC of 20 December 2001 relating to honey) defines various honey types and the requirements for labelling. The directive allows honey packaging to include information about the product’s regional, territorial or topographical origin, floral or vegetable origin, and even specific quality-related criteria. Agriculture 2012, 2 commercial interest in determining the botanical origins of honeys, to distinguish between blossom honeys and honeydew honeys. Improved capabilities for classifying honeys could prevent commercial frauds. The ability to be able to make these distinctions, especially for honeys with similar physicochemical characteristics, has intrigued the scientific community [1]
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