Abstract
The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.
Highlights
IntroductionWhat is it that makes honey so special foodstuff ?
What is it that makes honey so special foodstuff ? An answer to this question is highly complex, same as its extraordinary taste is
Pursuant to relevant Regulation in Serbia (Sl. list SCG, 2003), which is harmonized with the EU Directive (EU Council 2002), maximum moisture content in honey put in the market is fixed to 20%
Summary
What is it that makes honey so special foodstuff ? An answer to this question is highly complex, same as its extraordinary taste is. It never spoils and has virtually unlimited shelf life. The production of honey involves a wide range of factors acting together in perfect harmony. Huge body or information available to modern consumers results in their increased expectations and demands in view of the safety and quality of food (Prica et al, 2009). There is a need to find the answer to the question: What is the quality of honey, how is it assessed and graded? One of the possible approaches to evaluate the quality of honey includes passing of relevant regulations establishing minimum and maximum levels of particular substances and ingredients in foodstuffs. In Serbia, the quality requirements for honey are stipulated in the Regulation on quality and other requirements for honey, other bee products, products based on honey and other bee products (Sl. list, 2003)
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