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http://dx.doi.org/10.5851/kosfa.2008.28.3.263

Quality Characteristics of Various Honeys from Different Sources  

Jung, Mi-Ea (Department of Food Science and Technology, Agriculture Livestock Graduate School, Konkuk University)
Lee, Si-Kyung (Department of Applied Biological Science, Konkuk University)
Publication Information
Food Science of Animal Resources / v.28, no.3, 2008 , pp. 263-268 More about this Journal
Abstract
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.
Keywords
honey sources; sugar content; moisture content; total acidity; glucose/fructose ratio;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
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