Differences between honeydew and blossom honeys: A review

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• 作者：Consuelo Pita-Calvo ; Manuel Vá ; zquez ; ^{manuel.vazquez@usc.es}
• 关键词：Blossom honey ; Honeydew honey ; Botanical origin ; Physicochemical parameters ; Phenolic compounds ; Volatile compounds ; Minerals ; Classification ; Chemical markers
• 刊名：Trends in Food Science & Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：59
• 期：Complete
• 页码：79-87
• 全文大小：422 K
• 卷排序：59

文摘

The main parameters to classify honeydew and blossom honeys were review. FT-NIR and FT-MIR spectroscopy have been proposed for the honey authentication. Melezitose and a diacylglycerilether were identified as characteristic features of honeydew honey. Spectroscopy did not allow a good determination of HMF and enzyme activities. Frauds can be avoid because honeydew and blossom honeys can be classified correctly.