Honey chemical composition

Chemical Composition, Characterization, and Differentiation of Honey Botanical and Geographical Origins... 

Chemical Composition and Analytical Methods for Discrimination of the Botanical and Geographical Origins of Honeys... 

TABLE 3.1 Usual chemical compositions as markers and analytical techniques for discriminating geographical or botanical origins of honeys... 

III. CHEMICAL COMPOSITION AND ANALYTICAL METHODS FOR DISCRIMINATION OF THE BOTANICAL AND GEOGRAPHICAL ORIGINS OF HONEYS... 

Bonaga, G. and Giumanini, A. G. (1986). Chemical composition of chestnut honey Analysis of the hydrocarbon fraction. J. Apicult. Res. 25,113-120. 

It has long been known that honey differs not only in color, aroma, and flavor, but also in chemical, biological, and curative properties. The chemical composition of honey depends in a certain measure on the plants from which they are collected and even on the soil on which the plants grow ... 

Kiigiik, M., Kolaili, S., Karaoglu, S., Ulusoy, E., Baltaci, C., and Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem. 100,526-534. 

Whereas chromatograms obtained as background controls for many agricultural crops vary with the natural chemical composition and degree of ripeness, chromatograms for pollen can become further complicated by the unpredictable foraging habits of honey bees (Apis mellifera L.), and the question of what constitutes a valid background control sample. 

The chemical composition of honey (Table 2.3) is dominated by glucose and fructose. Honey also contains many other valuable components, like enzymes, organic acids, mineral elements, nonprotein nitrogenous compounds, vitamins, aroma substances, and pigments. 

Chemically homogeneous dispersions are defined here as dispersions where the dispersed phase and the continuous phase have chemical compositions with important similarities. Examples of such systems are honey, where we have saccharide crystals dispersed in a concentrated syrup, or semi-solid fat, which consists of solid triglyceride crystals dispersed in a solution of liquid triglycerides. 

Water-soluble vitamins represent a remarkable feature of the minority chemical composition of honey. Although their low concentrations preclude any specific interest from a nutritional viewpoint, it has been shown that their concentration levels provide information suiScient to determine the origin of the honey and verify its freshness. 

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