Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 52, Issue 1, Pages 84-89Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf030454q
Keywords
floral honey; honeydew honey; free amino acids
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With the aim of finding methods that could constitute a solid alternative to melissopalynological and physicochemical analyses to determine the botanical origin (floral or honeydew) of honeys, the free amino acid content of 46 honey samples has been determined. The honeys were collected in a small geographic area of similar to2000 km(2) in central Spain. Twenty-seven, honey samples were classified as floral and 19 as honeydew according to their palynological and physicochemical analyses. The resulting data have been subjected to different multivariant analysis techniques. One hundred percent of honey samples have been correctly classified into either the floral or the honeydew groups, according to their content in glutamic acid and tryptophan. It is concluded that free amino acids are good indicators of the botanical origin of honeys, saving time compared with more tedious analyses.
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