Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification

Abstract

This paper is a summary of the latest literature on methods for assessing quality of natural bee honey. The publication briefly characterizes methods recommended by the International Honey Commission, published in 2009, as well as newer methods published in the last 10 years. Modern methods of assessing honey quality focus mainly on analyzing markers of individual varieties and classifying them into varieties, using, among others, near infrared spectroscopy techniques (NIR), potentiometric tongue, electronic nose, nuclear magnetic resonance (NMR), zymography, polymerase chain reaction (PCR), DNA metabarcoding, and chemometric techniques including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN). At the same time, effective techniques for analyzing adulteration, sugar, and water content, hydroxymethylfurfural (HMF), polyphenol content, and diastase activity are being sought. Modern techniques enable the results of honey quality testing to be obtained in a shorter time, using the principles of green chemistry, allowing, at the same time, for high precision and accuracy of determinations. These methods are constantly modified, so that the honey that is on sale is a product of high quality. Prospects for devising methods of honey quality assessment include the development of a fast and accurate alternative to the melissopalynological method as well as quick tests to detect adulteration.

Prediction of Physicochemical Properties in Honeys with Portable Near-Infrared (microNIR) Spectroscopy Combined with Multivariate Data Processing

“…As we have commented previously, different physicochemical properties have been used to authenticate the botanical origins of honey worldwide. Among the physicochemical parameters best differed the botanical origin of honeys were pH, EC, color, sugar profile, phenols, flavonoids, minerals, and volatile profile [ 2 , 3 , 4 , 14 , 16 , 17 ]. Among chemometry applications, LDA is used to differentiate groups of samples based on a common pattern.…”

“…To assess honey quality standard methods are used, including spectrophotometric, refractometric, titration and melissopalynological methods [ 12 , 16 ]. Some quality parameters (such as water content, pH, electrical conductivity, acidity, hydroxymethylfurfural (HMF) content, diastase activity, or reducing sugars) inform about the botanical origin and confirm the adequate manipulation and storage of honey [ 2 , 3 , 16 , 17 ].…”

Quality Assessment of Raw Honey Issued from Eastern Romania

“…The low water inner content is among the most important traits with relevance in maintaining honey freshness, stopping the development of yeasts and avoiding fermentative processes. Yeast and mold proliferation in honey could be regulated by the free acidity and water content within [8]. Both electrical conductivity and crude ash analyses are frequently used in honey quality inspections.…”

Assessment of the Botanical Origin of Polish Honeys Based on Physicochemical Properties and Bioactive Components with Chemometric Analysis

“…For this reason, honey can be divided into honeydew and nectar honeys. Although honeydew honeys are produced by bees from the secretions of insects sucking on the plants, nectar honeys consist of the nectar of secretions of flowers or secretions from other live parts of plants [ 1 ]. Different physical parameters, such as the color, pH, conductivity, and even taste and aroma of honeys differ depending on the type of nectar flow/pollen collected by the bees, as well as their geographic origin [ 2 , 3 ].…”