The classification of honeys according to their botanical origin is a problem usually solved by means of microscopic observation of pollens and by evaluation of organoleptic characteristics such as color, taste, and others. In this paper, a number of chemical parameters including water activity, free amino acid composition, reducing sugars, total sugars, and pH were evaluated for a number of samples of some different botanical origin honeys. The results were evaluated by chemometric methods, and this allowed discrimination between the different origins, also for some critical cases such as chestnut and lime tree
Evaluation of Some Fixed Components for Unifloral Honey Characterization
CONTE, Lanfranco;ZIRONI, Roberto
1998-01-01
Abstract
The classification of honeys according to their botanical origin is a problem usually solved by means of microscopic observation of pollens and by evaluation of organoleptic characteristics such as color, taste, and others. In this paper, a number of chemical parameters including water activity, free amino acid composition, reducing sugars, total sugars, and pH were evaluated for a number of samples of some different botanical origin honeys. The results were evaluated by chemometric methods, and this allowed discrimination between the different origins, also for some critical cases such as chestnut and lime treeFile in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
