Honey authentication

Chudzinska, M. and Baralkiewicz, D. (2010). Estimation of honey authenticity by multielements characteristics using inductively coupled plasma-mass spectrometry (ICP-MS) combined with chemometrics. Food Chem. Toxicol. 48, 284-290. 

Cotte, J. F., Casabianca, H., Chardon, S., Lheritier, J., and Grenier-Loustalot, M. F. (2003). Application of carbohydrate analysis to verify honey authenticity. /. Chromatogr. A 1021, 145-155. 

Swallow, K. W. and Low, N. H. (1994). Determination of honey authenticity by anion-exchange liquid chromatography. /. Assoc. Offic. Anal. Chem. 77, 695-702. 

Bogdanov, S. and Martin, P. (2002). Honey authenticity. Mitt. Geb. Lebens-mittelunters. Hyg. 93, 232-252. 

H/ H)i values of honey aguardentes point out that the honeys were probably made from C3 plants nectars, because they are similar to those of C3 plants and to those found in honey authenticity studies . ... 

Pollen analysis in combination with other techniques is still an effective tool for the authentication of the botanical origin of honey (Persano Oddo et ah, 1995 Von der Ohe et ah, 2004). It can distinguish polyfloral and different types of unifloral honeys (Mateo and Bosch-Reig, 1998). It can also indicate the percentages of different nectar contributions in honey products. A polymerase chain reaction technique and an... 

Goodall, I., Dermis, J. J., Parker, 1., and Sharman, M. (1995). Contribution of high performance liquid chromatographic analysis of carbohydrates to authenticity testing of honey. 

Latorre, M. J., Pena, R., Garcia, S., and Herrero, C. (2000). Authentication of Galician (NW Spain) honeys by multivariate techniques based on metal content data. Analyst 125, 307-312. 

Martin, P., Sharman, M., and Scotter, C. N. G. (1998). Honey-product definition and manufacturing processes. In "Food Authenticity-Issues and Methodologies", (M. Lees, Ed.), pp. 169-182. Eurofin Scientific, Nantes, France. 

Molan, P. (1996). Authenticity of honey. In "Food Authentication", (P. R. Ashhurst and M. Dennis, Eds), pp. 259-303. Blackie Academic and Professional, London. 

Radovic, B. S., Careri, M., Manglia, A., Musci, M., Gerboles, M., and Anklam, E. (2001a). Contribution of djmamic headspace GC-MS analysis of aroma compormds to authenticity testing of honey. Food Chem. 72,511-520. 

Senyuva, H. Z., Gilbert, J., Silici, S., Charlton, A., Dal, C., Gurel, N., and Omen, D. (2009). Profiling Turkish honeys to determine authenticity using physical and chemical characteristics. /. Agric. Food Chem. 57, 3911-3919. 

Singhal, R., Kulkarni, P., and Rege, D. (1997). Honey, quality criteria. In "Handbook of Indices of Food Quality and Authenticity", (R. S. Singhal, Ed.), pp. 358-385. Woodhead Publishing Ltd., Cambridge, England. 

The flavonoid content of honey has also been frequently investigated by HPLC. Thus, 15 flavonoids were found in the Australian jelly bush honey (Leptospremum polygali-folium), myricetin, luteolin and tricetin being the main constituents. The flavonoid composition of the New Zealand manuka (Leptospermum scoparium) honey differed markedly from the Australian one containing mainly quercetin, isorhamnetin, chrysin and luteolin. The method was proposed for the authenticity test of honey floral origin [162],... 

The main compounds in honey are glucose and fructose, and their ratio can be used as a check for authenticity regarding their botanical origin [49], as shown for some honeys in Table 19.2. 

In the last years, the aim of our research was to investigate the potential of the gas and liquid sensor arrays for food authentication and quality control investigation on the freshness evolution of Italian Crescenza cheeses, characterisation and classification of honey of different botanical and geographical origin, and characterisation and classification of Italian Barbera wines. 

Yao, L., Jiang, Y., Singanusong, R., D Arcy, B., Datta, N., Caffin, N., and Raymont, K. (2004). Flavonoid in Australian Malaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication. Food Res. Int. 37,166-174. 

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