Foods, organic acids honey

Mato, 1., Huidobro, J. F., Simal-Lozano, J., and Sancho, M. T. (2003). Significance of non aromatic organic acids in honey. /. Food Prot. 66, 2371-2376. 

In summary, although these organic acids are natural honey constituents, the international food legislation prohibits honey additives adulterating its taste. Therefore, the residues of these substances in honey have to remain below their taste threshold [35],... 

The natural occurrence of varying amounts of organic acids in honeys from different geographical areas have been documented. Much research is being done to determine the use of honey as an antimicrobial agent in various food systems (Suarez-Luque et al., 2002). 

Gluconic acid has several applications in the food industry due to its mild organic acid nature. As stated earlier, gluconic acid naturally occurs in fruit juices and honey and is used... 

The most common food matrices analyzed include meat, fish, milk, egg, and honey. The first step usually employed prior to analysis is protein precipitation, which is usually done with organic solvents [59, 60, 62, 194, 195], defatting, usually with hexane [60], and acid hydrolysis in the case of honey [190, 191]. 

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