Quality of Slovene Honey

Terezija Golob* and Anamarija Plestenjak

Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

Article history:

Received June 26, 1998
Accepted June 14, 1999

Key words:

assorted honey, sensory analysis, electrical conductivity, hydroxymethylfurfural, diastase number, sugars


82 honey samples representing various floral and honeydew honeys were obtained from different areas in Slovenia. By means of sensory analysis they were assorted in seven groups: acacia, floral, forest, fir, chestnut, lime and blend honey. The following physico-chemical properties were tested: electrical conductivity, pH value, acidity, diastase number and the content of water, ash, total insoluble solids, hydroxymethylfurfural, fructose, glucose, melizitose and sucrose. Between types of honey there are significant differences (α≤0.001) in all analysed parameters, except in odour and in the content of water, insoluble solids, and sucrose. It is shown that practically all honeys lie within the limits set by legislation. 

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