Floral honey

Aljadi, A. M. and Kamaruddin, M. Y. (2004). Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chem. 85, 513-518. 

Lglesias, M. T., de Lorenzo, C., Polo, M. D., Martin-Alvarez, P. J., and Pueyo, E. (2004). Usefulness of amino acid composition to discriminate between honeydew and floral honeys. Application to honeys from a small geographic area. /. Agric. Food Client. 52, 84-89. 

Tewari, J. and Irudayaraj, J. (2004). Quantification of saccharides in multiple floral honeys using Fourier transform infrared microattenuated total reflectance spectroscopy. /. Agric. Food Chem. 52, 3237-3243. 

Honeydew honey, that is prepared from secretions of living parts of plants or excretions of plant-sucking insects (Hemiptera) and floral honey made by honeybees from the nectar of blossoms. 

Ukpabi, U. J. (2006). Quality evaluation of meads produced with cassava (Manihot esculenta) floral honey under farm conditions in Nigeria. Tropical Subtropical Agroecosyst. 6,37-41. 

The esterification occurring between the alcohols and the acids produced by metabolic processes affords a large array of aromatic esters showing fruity, floral, honey, or wine notes. 

FIGURE 3.1 Honey classifications based on floral sources, and packaging and processing. 

Volatile and semivolatile compounds are present in honeys and are attributed to aroma qualities. Aroma compoimds can indicate floral and geographical origins and processing treatments. Aroma compounds come from nectar or honeydew. Aroma components can be also formed during fhermal processing and sforage (Bonvehi and Coll, 2003 Soria et ah, 2003). More than 400 components have been detected in the volatile flavor fraction of honey... 

Some phenolic acids such as ellagic acid can be used as floral markers of heather honey (Cherchi et al., 1994 Ferreres et al., 1996a,b), and the hydroxyciimamates (caffeic, p-coumaric, and ferulic acids) as floral markers of chestnut honey (Cherchi et al., 1994). Pinocembrin, pinobanksin, and chrysin are the characteristic flavonoids of propolis, and these flavo-noid compounds have been found in most European honey samples (Tomas-Barberan et al., 2001). However, for lavender and acacia honeys, no specific phenolic compoimds could be used as suitable floral markers (Tomas-Barberan et al., 2001). Other potential phytochemical markers like abscisic acid may become floral markers in heather honey (Cherchi et al., 1994). Abscisic acid was also detected in rapeseed, lime, and acacia honey samples (Tomas-Barberan et al., 2001). Snow and Manley-Harris (2004) studied antimicrobial activity of phenolics. 

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