Chemical composition, characterization, and differentiation of honey botanical and geographical origins
- PMID: 21504822
- DOI: 10.1016/B978-0-12-385989-1.00003-X
Chemical composition, characterization, and differentiation of honey botanical and geographical origins
Abstract
Botanical and biographical origins of honey are an important issue in food quality and safety. This chapter focuses on use of chemical components to determine botanical and geographical origins of honey. The botanical and geographical origins of the nectar are related with the chemical composition of honey. Honey can originate from single and multiplant species. In general, the prices of honey from single plant species are much higher than those of common polyfloral honey because of consumer preferences. Single and multiple chemicals and components can well indicate the botanical and geographical origins of the honey. Marker chemicals and components include flavonoids, pollen, aroma compounds, oligosaccharides, trace elements, amino acids, and proteins. If multiple chemicals are used as markers, patterns of the chemicals are often used to detect the botanical and geographical origins of honey. Modern statistical software in combination with advanced analytical instrumentation provides high potential for the differentiation of the botanical and geographical origins of the honey.
Copyright © 2011 Elsevier Inc. All rights reserved.
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