Honeydew honey

Without exception, the concentration of all measured elements was significantly higher (at level P<0.01, only for Zn at level P<0.05) in honeydew honey compared to meadow nectar honey or mixed honey. In comparison with meadow nectar honeys, honeydew honey showed the... 

Element Nectar honey (%) Mixed honey (%) Honeydew honey (%)... 

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... 

Each plant tissue tends to have an obviously distinctive profile of flavonoids. The flavonoid content can reach about 0.5% in pollen, 10% in propolis, and about 6 mg/kg in honey. Havonoid aglycones appear to be present only in propolis and honey, while pollen contains flavanols in herosidic forms. The flavonoids in honey and propolis have been identified as flavanones and flavanones/flavanols (Campos et ah, 1990). The antimi-crobially active flavanone pinocembrine was foimd to be a major flavonoid in honey (Bogdanov, 1989). Amiot et ah (1989) studied two blossom and two honeydew Swiss honey samples and foimd that pinocembrine was the main flavonoid. Pinocembrine concentration varied between 2 and 3 mg/kg (Bogdanov, 1989). Berahia et ah (1993) analyzed sunflower honey samples and detected six flavone/flavols, four flavanone/ flavols, and pinocembrin, of which pinocembrin is the main flavonoid. The flavonoids in sunflower honey and propolis were characterized and assessed for their effects on hepatic drug-metabolizing enzymes and benzo [fl]pyrene-DNA adduct formation (Sabatier et ah, 1992 Siess et ah, 1996). 

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. 

Tourn, M. L., Lombard, A., Belliardo, F., and Buffa, M. (1980). Quantitative analysis of carbohydrates and organic acids in honeydew, honey and royal jelly by enzymic methods. J. Apicult. Res. 19,144 146. 

The crystallization of turanose was first reported by Pacsu and the writer24 as follows In 1918 one of us (H.) found an abundant supply of the rare melezitose in a certain kind of honeydew honey and from it he prepared a small quantity of sirupy turanose in the hope of crystallizing it. Other samples of turanose sirup were prepared subsequently from this stock of melezitose by other workers in the same laboratory. Recently it was observed by D. H. Brauns that one of these sirups, the exact history of which is not now known, had crystallized after standing many years. By the use of these crystals to nucleate turanose sirups which we have lately prepared from melezitose, it has been possible to obtain a rapid crystallization of the sugar in abundant quantities. To this quotation the writer can now add the information, kindly supplied recently by Mr. C. F. Walton, Jr., that Mr. Walton prepared the other samples of turanose sirup. ... 

The Codex Alimentarius Commission, in its Draft Provisional Standard34 (following definition and description, and subsidiary definitions and designations) has laid down certain compositional criteria. It is obvious that all definitions of honey so far discussed deal with two chemically and physically distinct commodities namely, nectar honey and honeydew honey. A comparison between the two shows that honeydew honey is lower in D-fructose and D-glucose and higher in pH, oligosaccharides, acidic components, ash, and nitrogen than nectar honey. 

A distinct feature of honeydew honey is the trisaccharide melezi-tose, which has been identified in the exudate manna of the Douglas fir the European larch, and the North American Jack or scrub pine. According to the late Professor C. S. Hudson, Turkestan manna contains 20-38% of melezitose, and Douglas-fir manna, 50% of melezitose. At one time, melezitose formed 20-30% of the total... 

The average composition of honeydew honey with respect to carbohydrates and moisture, based on 14 samples, is given in Table IV. 

Average Composition of Honeydew Honeys and Range of Values for 14 Samples, According to White30... 

A characteristic feature of honeydew honey is the presence of the trisaccharides melezitose and erlose the presence of the former was recognized35 as early as 1918, and the latter was found 71 in 1954. The mode of formation of these trisaccharides, as pointed out earlier (see p. 302), has been discussed at length by Bacon and Dickinson.37 However, for the present, it suffices to state that, based on the fore-... 

The melezitose (Pfanstiehl) used in our experiments was isolated from honeydew honey, one of the important sources discovered by Hudson and Sherwood.10... 

Honeydew honey is produced not from floral nectar but from the sweet liquid excreted by plant-lice (Aphididae), jumping plant-lice (Psyllidae), and bark-lice or scale-insects 0Coccidae). These insects feed on plant juices and their excretions fall on the foliage of trees like dew, hence the term honeydew. ... 

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. 

The quality of honey (nectar and honeydew) is determined by its sensorial, physical, and chemical properties. The last two are evaluated using standard parameters established by the Codex Alimentarius (2001) and... 

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