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Editorial
. 2019 Nov 15;8(11):577.
doi: 10.3390/foods8110577.

Honey: Chemical Composition, Stability and Authenticity

Olga Escuredo  1 , M Carmen Seijo  1
Affiliations
Editorial

Honey: Chemical Composition, Stability and Authenticity

Olga Escuredo et al. Foods. .

Abstract

This Special Issue contains innovative research papers on the characterization, chemical composition and physical properties of honey. This constitutes very useful information to avoid frauds and to guarantee the authenticity of this food product. The knowledge of the particularities of honey is increasingly demanded by beekeepers and consumers, and also by labs to typify honeys according to their botanical origin and to check their quality. Melissopalynological, sensorial and physicochemical techniques are being used to study the characteristics of honeys samples from different plant sources and geographical areas. The combination of these analytical techniques with mathematical and statistical methods or chemometrics allows researchers to identify a set of variables or individual parameters that define independent samples, providing a practical solution to classify honey according to the geographical or the botanical origin.

Keywords: biological properties; botanical origin; chemometrics; geographical origin; physicochemical characteristics.

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Conflict of interest statement

The authors declare no conflict of interest.

References

    1. Rodríguez-Flores M.S., Escuredo O., Míguez M., Seijo M.C. Differentiation of oak honeydew and chestnut honeys from the same geographical origin using chemometric methods. Food Chem. 2019;297:124979. - PubMed
    1. Seijo M.C., Escuredo O., Rodríguez-Flores M.S. Physicochemical Properties and Pollen Profile of Oak Honeydew and Evergreen Oak Honeydew Honeys from Spain: A Comparative Study. Foods. 2019;8:126. doi: 10.3390/foods8040126. - DOI - PMC - PubMed
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    1. Escuredo O., Míguez M., Fernández-González M., Seijo M.C. Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chem. 2013;138:851–856. doi: 10.1016/j.foodchem.2012.11.015. - DOI - PubMed

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