Differences between honeydew and blossom honeys: A review

Pita-Calvo, Consuelo; Vázquez, Manuel

doi:10.1016/j.tifs.2016.11.015

Cited by 185 publications

(147 citation statements)

References 88 publications

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“…Results for traditional meads (B and H) were similar to the results reported in the literature [23,24]. Blossom honey varieties had less polyphenolic content than honeydew honey varieties, which corresponded to the result found in the literature [5,6]. Products prepared with currants (BC and HC) had much higher concentrations than the traditional meads as expected.…”

Section: Total Polyphenolic Content In Honey Winesupporting

confidence: 88%

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

et al. 2020

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Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation. A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcohols, organic acids, esters, and terpenes. The sensory analysis showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chemical profile and mead flavor perception.

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Section: Total Polyphenolic Content In Honey Winesupporting

confidence: 88%

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

et al. 2020

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“…The physicochemical properties and composition of bee products are related to the flora visited by the bees, as well as the intrinsic characteristics of the producing bee species. The climatic conditions, manipulation, processing, and storage of this product also influences its quality (TRUZZI et al, 2014;NASCIMENTO et al, 2015;PITA-CALVO;VÁZQUEZ, 2017).…”

Section: Espécies Fazes Não Luminosasmentioning

confidence: 99%

CONTROLE DA LAGARTA Elasmopalpus lignosellus (ZELLER, 1848) (LEPIDOPTERA: PYRALIDAE) COM DIFERENTES INSETICIDAS APLICADOS EM TRATAMENTO DE SEMENTES NA CULTURA DA SOJA

Vieira¹,

Ávila²,

Vivan³

et al. 2020

Coletânea Nacional Sobre Entomologia 2

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“…The best known and most used bee product is honey (TSUTSUMI; OISHI, 2010) and its quality depends in part on its chemical properties, which is related to its floral origin (CORVUCCI et al, 2015;PITA-CALVO;VÁZQUEZ, 2017). Therefore, information regarding its physicochemical characterization and metal determination is of fundamental importance in the evaluation of this product.…”

Section: Honeymentioning

confidence: 99%

AVALIAÇÃO DA DINÂMICA POPULACIONAL DE Helicoverpa armigera POR SIMULAÇÃO EM ALGODÃO E TRIGO

Pessoa¹,

Luchini²,

Marinho-Prado³

et al. 2020

Coletânea Nacional Sobre Entomologia 2

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Differences between honeydew and blossom honeys: A review

Cited by 185 publications

References 88 publications

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

CONTROLE DA LAGARTA Elasmopalpus lignosellus (ZELLER, 1848) (LEPIDOPTERA: PYRALIDAE) COM DIFERENTES INSETICIDAS APLICADOS EM TRATAMENTO DE SEMENTES NA CULTURA DA SOJA

AVALIAÇÃO DA DINÂMICA POPULACIONAL DE Helicoverpa armigera POR SIMULAÇÃO EM ALGODÃO E TRIGO

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