Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile

Törnük, Fatih; Karaman, Safa; Öztürk, İsmet; Toker, Ömer Said; Tastemur, Bilge; Sağdıç, Osman; Doğan, Mahmut; Kayacıer, Ahmed

doi:10.1016/j.indcrop.2012.12.042

Cited by 181 publications

(174 citation statements)

References 27 publications

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“…Among the imported honeys, samples B and C (14). Water activity in Turkish honey (20 samples) was between 0.5 and 0.69 (49). The water activity of honey is determined by the molar concentration (moles/100 g water) of soluble substences.…”

Section: Resultsmentioning

confidence: 99%

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Comparison of selected quality characteristics of domestic and Thailand multifloral honeys

Madras-Majewska¹,

Rosiak²,

Jaworska³

et al. 2016

Medycyna Weterynaryjna

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The aim of this paper was to compare the microbiological and sensory quality of Polish and Thailand multifloral honeys. The honeys selected for testing were classified into the multifloral honey group on the basis of a pollen analysis. The microbiological analyses of multifloral honey samples confirmed a good microbiological quality of the honey samples tested. No presence of pathogenic bacteria of the species Salmonella has been demonstrated. The total number of aerobic mesophilic microorganisms and the number of mesophilic bacteria of the species Bacillus were less than the permissible microbiological limits for bee products. A significant excess of yeasts and moulds was found in one Thailand honey sample, which produced undesirable sensory factors as a result of honey fermentation. The tests performed revealed that lime and multifloral honeys were the varieties most preferred by consumers and that most consumers presented a neutral attitude towards imported honeys. A consumer sensory test showed differences in the quality of the honey samples tested. Three samples of domestic multifloral honeys and one sample of imported honey were assessed as the most attractive. Two Thailand honey samples were characterized by a significantly lower sensory quality than the other samples tested in the study. The method of sensory profiling applied in this study made it possible to be obtained precise information on the reasons for consumers’ preferences identified during the hedonic test. The results for the most unattractive samples obtained by this method were confirmed by the results of microbiological and physicochemical analyses.

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Section: Resultsmentioning

confidence: 99%

“…There are many publications describing the physicochemical and antioxidant properties of honeys (11,14,23,35,49,53). On the other hand, studies on microbial contamination are mainly focused on the presence of Clostridium botulinum (1,10,24,29,30).…”

mentioning

confidence: 99%

Comparison of selected quality characteristics of domestic and Thailand multifloral honeys

Madras-Majewska¹,

Rosiak²,

Jaworska³

et al. 2016

Medycyna Weterynaryjna

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“…Ash content (g/100g) is a measure of quality that evaluates the mineral content present in honey. The mineral content may comprise an indicator of geographical origin or environmental pollution, since mineral content depends on the type of soil used for the growth of plants, having the nectar which honeybees feed on [15].Acidity (meq/kg) is an important parameter related to the freshness and the deterioration of honey. It is characterized by the presence of organic acids in equilibrium with lactones, esters and some inorganic ions (phosphates, sulfates and chlorides) resulting DOI: 10.9790/2380-1001011622 www.iosrjournals.org 18 | Page to free and lactonic acidity (reverse acidity when honey becomes alkaline).…”

Section: Physicochemical Parameters Of Commercial Fir Honeysmentioning

confidence: 99%

Characterization and Geographical Classification of Greek Fir Honeys Based on Physicochemical Parameters, Colour Attributes, and Volatile Compounds Using Chemometrics

Karabagias¹,

Halatsi²,

Kontakos³

et al. 2017

IOSR JAVS

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“…Despite the great diversity of honeys produced in Anatolia, there have been limited studies for the characterization and classification by botanical or geographical origin. In addition, most of the studies are limited for the compositional analysis (29)(30)(31)(32)(33)(34)(35)(36)(37)(38).…”

Section: Introductionmentioning

confidence: 99%

DETERMINATION of SHELF LIFE of CHASTE TREE (Vitex agnus castus) and PINE HONEYDEW (Marchalina hellenica) HONEYS

Koç¹,

Karacaoğlu²,

Nadem³

et al. 2017

GIDA

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Chaste tree and pine honeys were bought from three different producers (natural) and three local markets (commercial). The honey samples were stored for 30 months at room temperature. The shelf life of the samples was estimated for indices of HMF and diastase activity. The values for HMF formation and diastase deactivation fitted to a zero-order reaction. The highest rate of HMF formation was observed in the chaste tree honey as 2.674±0.013 mg/kg/month while the least value was observed in the pine honey as 0.435±0.037 mg/kg/month. The maximum diastase deactivation was determined in the natural chaste tree honey as 0.613±0.000 DU/kg/months and the minimum was 0.318±0.002 DU/kg/month for the commercial chaste tree sample. In terms of HMF, all honeys except commercial chaste tree honey, have exhibited longer shelf life than 30 months of storage. The results showed that the shelf life of the commercial honeys depend on the botanical origin, pH, electrical conductivity, temperature and storage.Keywords: Chaste tree, pine honey, shelf life, HMF, diastase. HAYIT (Vitex agnus castus) VE ÇAM BALININ RAF ÖMRÜNÜN BELİRLENMESİ ÖzHay›t ve çam ballar› üç farkl› üretici (do¤al) ve üç farkl› yerel marketten (ticari) sat›n al›nm›fl ve bal örnekleri 30 ay oda s›cakl›¤›nda depolanm›flt›r. Bal örneklerinin raf ömrü HMF miktar› ve diastaz aktivite indeksleri üzerinden tahmin edilmifltir. HMF oluflumu ve diastaz deaktivasyonu s›f›r›nc› dereceden kinetik modele uyumlu bulunmufltur. En yüksek HMF oluflum h›z› hay›t ballar›nda 2.674±0.013 mg/kg/ay olarak hesaplan›rken en düflük h›z çam bal›nda 0.435±0.037 mg/kg/ay olarak belirlenmifltir. Diastaz say›s› bak›m›ndan ise, en yüksek (0.613±0.000 DU/kg/ay) ve en düflük (0.318±0.002 DU/kg/ay) deaktivasyon h›z› do¤al ve ticari hay›t ballar›nda belirlenmifltir. Ballar›n 30 ay depolanmas› sonunda HMF bak›m›ndan ticari hay›t bal› hariç di¤er tüm ballar daha uzun raf ömrüne sahip olmufltur. Bu sonuçlar ticari ballar›n raf ömrünün botanik orjin, pH, elektriksel iletkenlik, s›cakl›k ve depolamaya ba¤l› oldu¤unu göstermektedir.Anahtar kelimeler: Hay›t bal›, çam bal›, raf ömrü, HMF, diastaz.

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Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile

Cited by 181 publications

References 27 publications

Comparison of selected quality characteristics of domestic and Thailand multifloral honeys

Comparison of selected quality characteristics of domestic and Thailand multifloral honeys

Characterization and Geographical Classification of Greek Fir Honeys Based on Physicochemical Parameters, Colour Attributes, and Volatile Compounds Using Chemometrics

DETERMINATION of SHELF LIFE of CHASTE TREE (Vitex agnus castus) and PINE HONEYDEW (Marchalina hellenica) HONEYS

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