Evaluation of Some Fixed Components for Unifloral Honey Characterization

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• 作者：Lanfranco S. Conte ; Mauro Miorini ; Andrea Giomo ; Giovanna Bertacco ; and Roberto Zironi
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：May 1998
• 年：1998
• 卷：46
• 期：5
• 页码：1844 - 1849
• 全文大小：62K
• 年卷期：v.46,no.5(May 1998)
• ISSN：1520-5118

文摘

The classification of honeys according to their botanical origin is aproblem usually solved by meansof microscopic observation of pollens and by evaluation of organolepticcharacteristics such as color,taste, and others. In this paper, a number of chemical parametersincluding water activity, freeamino acid composition, reducing sugars, total sugars, and pH wereevaluated for a number ofsamples of some different botanical origin honeys. The resultswere evaluated by chemometricmethods, and this allowed discrimination between the different origins,also for some critical casessuch as chestnut and lime tree.Keywords: Honey; botanical origin; free amino acids; chemometricmethods