Vegetables are a source of vitamins, salts, acids, carbohydrates and biologically active substances which are necessary for human's vital function. Academician Pavlov I.V. asserted that life expectancy of human can be one third longer by daily consumption of fresh vegetable. The nourishing values of vegetables are composed not only of high content of carbohydrate and proteins, but also there is an extremely useful source of vitamins and ferments, microelements and biologically active substances. It should be mentioned that some of necessary substances can dissociate or transform under the thermal condition in another ones, sometime, not accessible chemical forms. Taking this into account the human's food must be enriched by vegetables that bring natural consistencies of substances. The perennial onion can be used as a vegetable with all these qualities.

It was determined that Selenium concentration in leaves of perennial onion was in the range of 161 to 201 mg/kg of dry matter. The highest concentration of Selenium was in leaves of Common Chives, and Siberian Chives. There was also shown that the plant treatment with Epin and Sodium Humate solutions caused the Selenium content was 1.2-1.7 times as much as it was before in leaves.

The topicality. Honey, a natural saturated sugar solution, which consists of fructose and glucose in the amount of 65-80% of the total amount of sugars, and also contains important minor components – enzymes (diastase and invertase), organic acids (glycolic acid, acetic acid, etc.) , vitamins, phytoncides, phenolic compounds and minerals. Monofloral honeys, obtained mainly from the nectar of one plant species, are characterized by a conditionally stable composition and unique properties, which gives grounds to class them as functional products. Purpose and methods. The purpose of the work is to use melisopalinological, organoleptic and physicochemical analyses to determine reliable criteria for the authenticity of Ukrainian original sorts of honey. Results. The botanical origin of the investigated honeys has been confirmed by the study of the pollen spectrum of various honey samples by identifying the dominant pollen grains. In addition, all studied samples had their own profile of scent, tastes and consistency, a unique complex of which correlated with honey sorts. The varietal characteristics of the samples under study also influenced the physicochemical indicators, some values of which were outside the permissible limits in accordance with the national regulatory documentation. Conclusions and discussion. For original sorts of honey with varying degrees of monoflority, there is a need for further study of the physicochemical composition in connection with their possible varietal characteristics. The scientific novelty of the work lies in a pilot study of the organoleptic characteristics and physicochemical parameters of the original of honey from Ukraine, in particular pumpkin, blueberry, and echinacea. Practical use of the obtained results is possible for further authentication of coriander, goldenrod, pumpkin, blueberry, thyme, phacelia and Echinacea honey as original sorts for further study of their properties and introduction into functional nutrition.

The subject of research – dew honey is highly valued in the food industry, and the authentication of its origin, in particular the differentiation from blossom honey, the assessment of its safety and quality requires the use of adequate parameters. In this context, sensorial indicators are the primary attributes available for use by ordinary consumers. The said indicators, together with melissopalynological analysis, are the indicators of the botanical and geographical origin of honey. Physical and chemical parameters supplement the information on the characteristics of the localization of the samples, as well as assess their safety and quality. The purpose of the study was to determine the differences between the pollen spectrum, sensorial, physical and chemical parameters of Ukrainian dew honey of different regional origin. Methodology. To achieve this goal, the sensorial, physical and chemical characteristics, as well as pollen profile of 8 samples of dew honey were analyzed. The results of the study. For most of the criteria for assessing the physical and chemical parameters obtained during the study, the data can be considered as being within the ranges of parameters values established within the national regulatory framework for safety and quality of honey – DSTU 4497:2005 ‘Natural honey. Specifications’ and the Order of the Ministry of Agrarian Policy and Food of Ukraine of June 19, 2019 № 330. However, all samples did not meet national criteria for the electrical conductivity and more than a half of all samples did not meet national criteria for the mass fraction of glucose, fructose, and sucrose. The spectrum of pollen showed the presence of high content of spores of fungi, yeast, and green algae, the content and ratio of those differed due to the geographical origin of honey samples. The sensorial evaluation was performed for color, taste, aroma, consistency and crystallization, the presence of fermentation signs. The tendency to crystallize was detected in half of the honey samples, all samples were characterized by a brown range of different tinges, the smell and taste of each sample had a unique bouquet determined by the origin of honey. In one sample of honey with the high yeast content, the initial stages of fermentation were observed, which were accompanied by the presence of vinegar odor. The results obtained in this study indicate satisfactory quality, acceptable freshness, as well as the authenticity of each individual sample of honey. The special characteristics of dew honey differ from those of flower honey, therefore, it may be appropriate to revise the national regulatory framework to adjust the requirements for assessing honey safety and quality. Scope of research results is to apply the obtained results for further authentication of dew honeys for further study of their properties and wide application in the field of nutrition.