Honey geographical origin

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... 

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

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... 

Davies, A. M. C. (1976). The application of amino acid analysis to the determination of the geographical origin of honey. /. Food Technol. 11, 515-523. 

Davies, A. M. C. and Harris, R. G. (1982). Free amino acid analysis of honeys from English and Walse Application to the determination of geographical origin of honeys. /. Apicult. Res. 21,168-173. 

Feller-Demalsy, M. J., Vincent, B., and Beaulieu, F. (1989). Mineral content and geographical origin of Canadian honeys. Apidologie 20, 77-91. 

Sanz, S., Perez, C., Herrera, A., Sanz, M., and Juan, T. (1995). Application of a statistical approach to the classification of honey by geographic origin. /. Sci. Food Agric. 69,135-140. Sawyer, R. M. (1988). Honey Identification. Academic Press, Cardi. 

Tomas-Barberan, F. A., Ferreres, F., Garda-Viguera, C., and Tomas-Lorente, F. (1993a). Flavonoids in honey of different geographical origin. Z. Lebensm. Unters. Forsch. 196, 38 4. 

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. 

Seventy different unifloral honey samples of specific botanical and geographical origins were analysed by an electronic nose. Fourteen samples from Robinia pseudoacacia L., 30 from Rhododendron spp. and 20 from Citrus spp. were of Italian origin, and six samples from Robinia pseudoacacia honey were of Hungarian origin. All samples were provided by the Istituto Nazionale di Apicoltura (Bologna, Italy) and their... 

Minerals are present in honey on small amounts and vary between 0.04% in light honey to 0.2% in some dark honeys (Anklam, 1998), generally corresponding to their respective ash contents (Finola et at., 2007). Potassium is the most abundant mineral, but others include calcium, copper, iron, manganese, and phosphorus (Olaitan et al., 2007). The mineral content of honey can provide indications about environmental pollution as well as geographic origin (Anklam, 1998 Pohl, 2009). 

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