Erlose, honey

A characteristic feature of honeydew honey is the presence of the trisaccharides melezitose and erlose the presence of the former was recognized35 as early as 1918, and the latter was found 71 in 1954. The mode of formation of these trisaccharides, as pointed out earlier (see p. 302), has been discussed at length by Bacon and Dickinson.37 However, for the present, it suffices to state that, based on the fore-... 

Siddiqui 1970) such as sucrose, maltose, isomaltose and erlose. These minority sugars can provide useful information about the botanical origin of the product and evidence of adulteration (Krell 1996). Water represents the third most abundant compound in honey and its concentration is critical in the production and post-production phases (Krell 1996). Table 13.1 reveals that other minority compounds are also quantifiable and Table 13.2 reports the ranges of the concentrations of such trace analytes in nectar honeys of different floral origins. 

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