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A review of the analytical methods to determine the geographical and botanical origin of honey

A review of the analytical methods to determine the geographical and botanical origin of honey,10.1016/S0308-8146(98)00057-0,Food Chemistry,Elke Ankla

A review of the analytical methods to determine the geographical and botanical origin of honey   (Citations: 113)
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This review is concerned with analytical methods to prove the authenticity of honey. A special emphasis is put on suitable methods for the detection of the geographical and botanical origin of honey. Whereas the determination of some single parameters, such as 5-hydroxymethylfurfural (HMF), moisture, enzyme activity, nitrogen, mono- and disaccharides, and residues from medicinal treatment or pesticides in honey does not lead to any information about the botanical and geographical origin, there are some suitable methods based on the analysis of specific components or on multi-component analysis. Mostly, such methods give indications of the botanical origin, investigating flavonoids patterns, distribution of pollen, aroma compounds and special marker compounds. There are some other profiles of components which could probably be used for the detection of the geographical origin (e.g. oligosaccharides, amino acids, trace elements). In particular, the combination of methods could be a promising approach to prove authenticity, especially when modern statistical data evaluation techniques will be applied.
Journal: Food Chemistry - FOOD CHEM , vol. 63, no. 4, pp. 549-562, 1998
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