Sensory and physicochemical properties of commercial samples of honey
Аутори
Tasić, Aleksandra![](/themes/Miragereponivs/images/orcid.png)
Pisinov, Boris
![](/themes/Miragereponivs/images/orcid.png)
Rokvić, Nikola
![](/themes/Miragereponivs/images/orcid.png)
Kureljušić, Jasna
![](/themes/Miragereponivs/images/orcid.png)
Остала ауторства
Radosavljević, Vladimir![](/themes/Miragereponivs/images/orcid.png)
Конференцијски прилог (Објављена верзија)
![](/themes/Miragereponivs//images/creativecommons/arr.png)
Метаподаци
Приказ свих података о документуАпстракт
An analysis of fifty different honey samples collected from
various regions in Serbia was done as part of regular testing. Sensory and
physicochemical properties of four honey types, blossom, clover, acacia,
and honeydew, were studied. Methods established by the International
Honey Commission as well as the methods specified by the Rulebook on
the Quality of Honey and Other Bee Products and Quality Control Methods
(OG SFRY, No. 4/85) and the AOAC official method 958.09 were used.
High Performance Liquid Chromatography was used to determine the sugar
content. Sensory analysis was carried out using quantitative descriptive
analysis method.
The ranges of physicochemical properties were: moisture 13.1–
16.7%, reducing sugars 65.0–84.60%, sucrose 0.4–4.68%, total acidity 8.0–
30.2 meq/kg, ash content 0.05–0.52% and water insoluble solids content
0.01–0.03%. Also, electrical conductivity, diastase activity and content of
5-hydromethylfurfural (HMF) were measured. HMF was detect...ed in all
samples and its concentrations ranged between 0.46 and 12.06 mg/kg,
which is below the maximum concentration allowed by the legislation. The
presence of HMF which resulted from heating or prolonged storage was
also discussed and it provided insight into the reasons why common
methods of honey processing may compromise its quality.
This paper gives an overview of current knowledge on the quality
criteria and the methods used for their determination. The aim was to
compare the results of our analysis with reference values taken from the
Rulebook on the Quality and Other Requirements for Honey, Other Bee
Products, Products Based on Honey and Other Bee Products (OG SM, No.
45/03) and the current Rulebook of January 1, 2016 on the Quality of
Honey and Other Bee Products (OG RS, No. 101/15). Furthermore,
parameters and reference values from the Rulebooks governing quality and
other requirements for honey valid until 2016 are compared with those from
the current Rulebook. Different aspects of such analysis are dealt with in
detail, including the methods of choice, calibration strategies, sample
treatments and preparation procedures. It has been observed that the honey
produced in Serbia is of good quality.
Кључне речи:
quality honey / HMF / sensory analysis / bee productsИзвор:
Second International Symposium of Veterinary Medicine (ISVM2016), 2016, 265-273Издавач:
- Belgrade : Scientific Institute of Veterinary Medicine of Serbia
- Novi Sad : Scientific Veterinary Institute "Novi Sad"
Институција/група
Naučni institut za veterinarstvo SrbijeTY - CONF AU - Tasić, Aleksandra AU - Pisinov, Boris AU - Rokvić, Nikola AU - Kureljušić, Jasna PY - 2016 UR - https://reponivs.nivs.rs/handle/123456789/681 AB - An analysis of fifty different honey samples collected from various regions in Serbia was done as part of regular testing. Sensory and physicochemical properties of four honey types, blossom, clover, acacia, and honeydew, were studied. Methods established by the International Honey Commission as well as the methods specified by the Rulebook on the Quality of Honey and Other Bee Products and Quality Control Methods (OG SFRY, No. 4/85) and the AOAC official method 958.09 were used. High Performance Liquid Chromatography was used to determine the sugar content. Sensory analysis was carried out using quantitative descriptive analysis method. The ranges of physicochemical properties were: moisture 13.1– 16.7%, reducing sugars 65.0–84.60%, sucrose 0.4–4.68%, total acidity 8.0– 30.2 meq/kg, ash content 0.05–0.52% and water insoluble solids content 0.01–0.03%. Also, electrical conductivity, diastase activity and content of 5-hydromethylfurfural (HMF) were measured. HMF was detected in all samples and its concentrations ranged between 0.46 and 12.06 mg/kg, which is below the maximum concentration allowed by the legislation. The presence of HMF which resulted from heating or prolonged storage was also discussed and it provided insight into the reasons why common methods of honey processing may compromise its quality. This paper gives an overview of current knowledge on the quality criteria and the methods used for their determination. The aim was to compare the results of our analysis with reference values taken from the Rulebook on the Quality and Other Requirements for Honey, Other Bee Products, Products Based on Honey and Other Bee Products (OG SM, No. 45/03) and the current Rulebook of January 1, 2016 on the Quality of Honey and Other Bee Products (OG RS, No. 101/15). Furthermore, parameters and reference values from the Rulebooks governing quality and other requirements for honey valid until 2016 are compared with those from the current Rulebook. Different aspects of such analysis are dealt with in detail, including the methods of choice, calibration strategies, sample treatments and preparation procedures. It has been observed that the honey produced in Serbia is of good quality. PB - Belgrade : Scientific Institute of Veterinary Medicine of Serbia PB - Novi Sad : Scientific Veterinary Institute "Novi Sad" C3 - Second International Symposium of Veterinary Medicine (ISVM2016) T1 - Sensory and physicochemical properties of commercial samples of honey EP - 273 SP - 265 ER -
@conference{ author = "Tasić, Aleksandra and Pisinov, Boris and Rokvić, Nikola and Kureljušić, Jasna", year = "2016", abstract = "An analysis of fifty different honey samples collected from various regions in Serbia was done as part of regular testing. Sensory and physicochemical properties of four honey types, blossom, clover, acacia, and honeydew, were studied. Methods established by the International Honey Commission as well as the methods specified by the Rulebook on the Quality of Honey and Other Bee Products and Quality Control Methods (OG SFRY, No. 4/85) and the AOAC official method 958.09 were used. High Performance Liquid Chromatography was used to determine the sugar content. Sensory analysis was carried out using quantitative descriptive analysis method. The ranges of physicochemical properties were: moisture 13.1– 16.7%, reducing sugars 65.0–84.60%, sucrose 0.4–4.68%, total acidity 8.0– 30.2 meq/kg, ash content 0.05–0.52% and water insoluble solids content 0.01–0.03%. Also, electrical conductivity, diastase activity and content of 5-hydromethylfurfural (HMF) were measured. HMF was detected in all samples and its concentrations ranged between 0.46 and 12.06 mg/kg, which is below the maximum concentration allowed by the legislation. The presence of HMF which resulted from heating or prolonged storage was also discussed and it provided insight into the reasons why common methods of honey processing may compromise its quality. This paper gives an overview of current knowledge on the quality criteria and the methods used for their determination. The aim was to compare the results of our analysis with reference values taken from the Rulebook on the Quality and Other Requirements for Honey, Other Bee Products, Products Based on Honey and Other Bee Products (OG SM, No. 45/03) and the current Rulebook of January 1, 2016 on the Quality of Honey and Other Bee Products (OG RS, No. 101/15). Furthermore, parameters and reference values from the Rulebooks governing quality and other requirements for honey valid until 2016 are compared with those from the current Rulebook. Different aspects of such analysis are dealt with in detail, including the methods of choice, calibration strategies, sample treatments and preparation procedures. It has been observed that the honey produced in Serbia is of good quality.", publisher = "Belgrade : Scientific Institute of Veterinary Medicine of Serbia, Novi Sad : Scientific Veterinary Institute "Novi Sad"", journal = "Second International Symposium of Veterinary Medicine (ISVM2016)", title = "Sensory and physicochemical properties of commercial samples of honey", pages = "273-265" }
Tasić, A., Pisinov, B., Rokvić, N.,& Kureljušić, J.. (2016). Sensory and physicochemical properties of commercial samples of honey. in Second International Symposium of Veterinary Medicine (ISVM2016) Belgrade : Scientific Institute of Veterinary Medicine of Serbia., 265-273.
Tasić A, Pisinov B, Rokvić N, Kureljušić J. Sensory and physicochemical properties of commercial samples of honey. in Second International Symposium of Veterinary Medicine (ISVM2016). 2016;:265-273..
Tasić, Aleksandra, Pisinov, Boris, Rokvić, Nikola, Kureljušić, Jasna, "Sensory and physicochemical properties of commercial samples of honey" in Second International Symposium of Veterinary Medicine (ISVM2016) (2016):265-273.