Journal
ARHIV ZA HIGIJENU RADA I TOKSIKOLOGIJU-ARCHIVES OF INDUSTRIAL HYGIENE AND TOXICOLOGY
Volume 66, Issue 4, Pages 233-241Publisher
INST MEDICAL RESEARCH & OCCUPATIONAL HEALTH
DOI: 10.1515/aiht-2015-66-2721
Keywords
analytical methods; botanical origin of honey; chemical characterisation; geographical origin of honey; multifloral honey; unifloral honey
Funding
- Ministry of Education, Science, and Technological Development of Serbia [172017, 451-03-2372-IP Type 1/107]
- FP7 RegPot project FCUB ERA GA [256716]
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Food authenticity in a broader sense means fulfilling chemical and physical criteria prescribed by the proposed legislation. In the case of honey authenticity, two aspects are of major concern: the manufacturing process and the labelling of final products in terms of their geographical and botanical origin. A reliable assessment of honey authenticity has been a long-term preoccupation of chemists-analysts and it usually involves the use of several criteria and chemical markers, as well as a combination of analytical and statistical (chemometric) methods. This paper provides an overview of different criteria and modern methods for the assessment of honey authenticity in the case of a statistically significant number of authentic honey samples of several botanical types from various regions of Serbia.
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