Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics

This study reports both the chemical and physical characterization of honey samples produced in Uruguay and the classification of honeys by floral origin using chemometrics. Moisture (M), pH, electric conductivity (EC), hydroxymethyl-2-furaldehyde and colour composition were analysed. As well as composition, classification of honey samples from different floral origins namely pasture (n=6), Eucalyptus spp. (n=6), Citrus spp. (n=5), Baccharis spp. (n=5), multifloral (n=2) and others (n=6) was attempted using principal component analysis and linear discriminant analysis. All the honey samples were found to meet the international specifications for the chemical parameters evaluated. The EC, M and pH were the variables that explain the classification of honey samples according to floral origin. More than 80% of the samples belonging to pasture, Citrus spp. and Baccharis spp. honeys were correctly classified according to its floral origin. Further studies are needed in order to investigate the effect of other floral and geographical (region) to provide a robust model to classify honey samples. (C) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.