The determination of the botanical origin in honeys with over-represented pollen: combination of melissopalynological, sensory and physicochemical analysis

Journal of the Science of Food and Agriculture
Maria-Anna RodopoulouAndreas Thrasyvoulou

Abstract

Pollen analysis of honey is the basic method for the determination of its botanical origin. However, the presence of over-represented pollen in honeys may lead the analysis to false results. This can be more severe if this pollen is present in unifloral under-represented honeys of commercial importance (e.g. thyme honey). In the present study, we investigated the abundance of over-represented pollen grains on several quality characteristics in honey samples. In particular, we mixed honeys characterised as over-represented, specifically chestnut and eucalyptus, with thyme honeys in different analogies, and we also analysed the melissopalynological, organoleptic, physicochemical (water content, electrical conductivity, colour) and volatile characteristics of the blends. The most sensitive parameters were the microscopic characteristics, followed by the organoleptic ones. Blends of thyme honey with an originally low percentage of thyme pollen were the most influenced and could not be characterised as unifloral regarding their melissopalynological characteristics, even when they were mixed with small quantities of honeys with over-represented pollen (i.e. 5%). The present study confirms that, in the case of presence of over-represe...Continue Reading

References

Feb 7, 2001·Journal of Agricultural and Food Chemistry·C GuyotS Collin
Mar 31, 2005·Journal of Agricultural and Food Chemistry·Maria Lourdes González-MiretFrancisco J Heredia

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Citations

Feb 16, 2019·Journal of the Science of Food and Agriculture·Ana Cv CostaMarta S Madruga
Jan 23, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alexandra M MachadoAna Cristina Figueiredo
Jun 7, 2019·Journal of Food Science and Technology·Kirthiga SelvarajuArifullah Mohammed
Mar 12, 2021·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Ziying WangQinghua He
Jun 1, 2021·Journal of the Science of Food and Agriculture·Maria-Anna RodopoulouAndreas Thrasyvoulou

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