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KMID : 1024620080280030263
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Food Science of Animal Resources
2008 Volume.28 No. 3 p.263 ~ p.268
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Quality Characteristics of Various Honeys from Different Sources
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Jung Mi-Ea
Lee Si-Kyung
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Abstract
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This study was carried out to investigate the quality characteristics of various honeys originating from different sources, and to identify factors potentially useful for distinguishing the honey sources. The sugar composition, moisture content and total acidity of twenty six honey samples were analyzed. The moisture contents were lowest in honeys from Acacia and were not greatly different with regard to honey sources. Fructose content was highest, followed by glucose, sucrose and maltose in all kinds of honey. Sugar composition did not show any reliable criterion useful for identifying the sources of honey samples. The fructose/glucose ratio did not differ among samples, however the ratios in honeys from Acacia and Chestnut were higher than honey from poly floral sources. The total acidity of honeys ranged 10.30-12.45 meq/kg regard-less of the source, thus acidity is not a useful criterion for identifying the honey source.
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KEYWORD
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honey sources, sugar content, moisture content, total acidity, glucose/fructose ratio
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