Of honey

D-Fmctose [57-48-7] (levulose, fmit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydroly2ed cane sugar (iavert sugar) ia the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fmits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

The Discovery of Honey -----------------Piero di Cosimo (1462). (Courtesy of the Vlorccster Art Museum)... 

Although the honey bee s sting is unpleasant, this tiny creature is crucial to the world s agricultural economy. Honey bees produce more than jjilOO million worth of honey each year, and, more importantly, the pollination of numerous plants by honey bees is responsible for the production of i20 billion worth of crops in the United States alone. 

Honig-geruch, m. odor of honey- -geschmack, m. taste of honey. 

As pesticides are applied, large numbers of honey bees and wild bees are poisoned resulting in not only a diminished honey crop, but perhaps more important, reduced crop pollination that is vital to agricultural production (51). The estimated yearly cost of reduced pollination and reduced honey production is about 230 million (Pimentel, D., in manuscript). 

In one synthesis of the queen substance of honey bees (9) (cf p ) the double bond is derived from an... 

Grunwald T, Bockisch B, Spillner E, Ring J, Brede-horst R, Ollert M Molecular cloning and expression and expression in insect cells of honey bee venom allergen acid phosphatase (Api m3). J Allergy Clin Immunol 2006 117 848-854. 

Montilla, A. et ah. Difructose anhydrides as quality markers of honey and coffee. Food Res. Int., 39, 801, 2006. 

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... 

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... 

The activity of a-, p-, and y-amylase is usually used as an important quality parameter of honey, according to the Directive 2001/110/CE (Voldrich et al, 2009). Amylase in honey mainly originates from the salivary secretions of honeybees, which was concluded based on fhe presence of amylase in honey produced by sugar-fed honeybees (Sfadelmeier and Bergner, 1986) and on similarities between honey and... 

Enzyme activity can indicate the exposure of honey to heating and long storage. This criterion is not more accurate than the HMF content value because enzyme activities vary with honey samples. The diastase activity is usually associated with heat treatment. However, its activity gives only an indication about the processing (heat treatment) of the honey but is not suitable for the detection of the origin. 

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