dc.description.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. | sr |