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Honey Aroma Profiles for the Characterisation of Unifloral Honeys
| Content Provider | Semantic Scholar |
|---|---|
| Copyright Year | 2020 |
| Abstract | Honey has always been an important and popular sweetener. Neither sucrose from sugar beet nor cane sugar have been able to replace honey due to its aroma and taste. This is also reflected in the figures for honey consumption. With a per-capita consumption of approximately 1.0 kg honey per year, Germany is one of the world leaders [1]. Above all, unifloral honeys with their typical taste and aroma which depend on the forage plant are becoming increasingly important, even though their retail price is considerably higher than that of mixed honeys. Investigation of the purity of these honeys is therefore especially important in the context of consumer protection and quality control. Up to now, microscopic analysis of the pollen (melissopalynology) has been the most important method for this. However, pollen from the same family of plants, e.g. the labiates rosemary and lavender (table 1) are very similar, which causes difficulties for the differentiation of the types of honey. Often, the proportion of pollen differs greatly according to its botanical origin and because of this the legally demanded minimum quantity depends on the main forage source. For example a sweet chestnut honey must contain at least 90 % Castanea sativa pollen; however a rosemary or lavender honey only contains 20 % rosmarinus or lavendula pollen. Because of this, experiments with alternative methods for the authentication of unifloral honeys, primarily chemical analysis methods have been carried out for many years. Here, analysis of secondary plant substances such as phenolic acids and flavonoids [3, 4] as well as the examination of aroma substances, which also originate from the secondary metabolism of the plants and are therefore specific to the source, has proved promising. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://www.laboratory-journal.com/printpdf/9031 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
