Chemical Characterization of Honey
- Authors: Marta Quicazan1, Carlos Zuluaga2
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View Affiliations Hide AffiliationsAffiliations: 1 Instituto de Ciencia y Tecnologia de Alimentos ICTA, Universidad Nacional de Colombia. Ciudad Universitaria, Av. Kr. 30 # 45-03 Ed. 500C, 111321. Bogota, Colombia. 2 Instituto de Ciencia y Tecnologia de Alimentos ICTA, Universidad Nacional de Colombia. Ciudad Universitaria, Av. Kr. 30 # 45-03 Ed. 500C, 111321. Bogota, Colombia.
- Source: Chemistry, Biology and Potential Applications of Honeybee Plant-Derived Products , pp 3-44
- Publication Date: June 2016
- Language: English
Chemical Characterization of Honey, Page 1 of 1
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The chemical composition of honey has been widely investigated around the world. Studies have shown how geographical and botanical origin of honey influences its physical-chemical properties, being a useful tool for evaluation of authenticity and differentiation. In this chapter, a review has been performed in order to describe the chemical composition and the most important nutritional properties of honeys from several countries and diverse botanical origins. Reported data of honeys for water, sugars, ash, minerals, color conductivity, aminoacids and quality indicators, such free acidity, enzymes and hydroxymethylfurfural (HMF) are mentioned and also compared to the established limits given by the Codex Alimentarius and the International Honey Commission.
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