Determination of type of honey produced in the different climatic regions of Bosnia and Herzegovina

Kurtagić, Harun; Memić, Mustafa; Barudanović, Senka

doi:10.1007/s13762-016-1101-5

Cited by 12 publications

(6 citation statements)

References 21 publications

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“…Consumers demand high quality; therefore, they require information about honey's geographical origin. It is furthermore confirmed by the present study showing that the majority of the pollen grains were either significantly dependent on location or interaction between location (climate) and botanical origin (Kurtagi c et al, 2016). It was also suggested that consumer expectations could vary depending on the country.…”

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confidence: 87%

Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance

Starowicz

Lamparski

Ostaszyk

et al. 2021

Journal of Sensory Studies

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The aim of this research is the evaluation of the sensory attributes of most-favorable honey types to select honey with the best sensorial overall and the highest consumer acceptance. The on-line questionnaire revealed that the group of 515 Polish citizens mostly consumed multiflorous (38.4% of respondents), linden (30.2%), and buckwheat (11.4%) honey. The material was multiflorous, linden and buckwheat honey, in total nine samples, purchased from Polish beekeepers. In the next step, the sensory panel determined sweet and honey-like aromas as the characteristic descriptors. Acid, pungent, and bitter tastes appeared in the evaluation; however, they did not negatively affect the overall assessment. Honey differed significantly in density, from liquid multiflorous and linden honey to very thick buckwheat honey. Then, the highest overall note was achieved for one representative of each honey type: multiflorous-1 (8.3 au.), linden-2 (8.8 au.), and buckwheat-1 (7.9 au.). Furthermore, from 102 consumers, the biggest group noted their high acceptance for linden, second for buckwheat honey.The results obtained suggested that linden and buckwheat honey can be successfully used in the novel food development based on these honey types. Practical ApplicationsThe findings of this study can be applied by honey producers, suppliers, and customers to differentiated and determine type of honeys according to their characteristic's sensorial attributes. Moreover, it could help to manufacture a new innovative product based on different honey types. In this case sensory is proposed as an additional but also useful tool that can prove pollen domination in honey samples and eliminate by easy way adulteration of honeys. | INTRODUCTIONHoney is a natural product produced by bees from flowers' pollen. From a sensory point of view, honey has a very pleasant aroma and sweet taste (Aparna & Rajalakshmi, 2009). It has already been proved that honeys of different botanical origins will not have the same sensory features. Light-colored honeys (acacia, linden, etc.) have a milder flavor than the dark ones (buckwheat, chestnut, or heather). Tahir et al. (2016) found a relationship between sensory profiles of honeys of various botanical origin and their aroma compounds composition. Importantly, their research showed that "not all the sensory attributes could be explained by the measured aroma compounds." In turn, Stolzenbach, Byrne and Bredie (2011) presented the "sensory local uniqueness" of honey and declared that pollen characterization is correlated with sensory properties for different honey types. Moreover, Siegmund, Urdl,Jurek and Leitner, (2017) noted that honeys' botanical and geographical origin can majorly influence the quality attributes including flavor, odor, texture, and color of honey and as such significantly determines

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supporting

confidence: 87%

Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance

Starowicz

Lamparski

Ostaszyk

et al. 2021

Journal of Sensory Studies

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“…In the study of Tosunoğlu et al (2022), pollen diversity was found to be lower in honey at low altitudes and higher pollen diversity was found in honey at high altitudes. Similarly, Kurtagic et al (2016), investigated the pollen content of honey at different altitude in Bosnia and Herzegovina regions. The researchers stated that the lowest number of pollen grains was found in samples taken from sub-mountain climate regions and the highest pollen grain content was found in samples taken from moderately terrestrial areas (Kurtagic et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Melissopalynological and Physico-Chemical Properties of Cimil Plateau (Rize) Honey

YETKİN,

KUNDAKÇI,

DEMİR KANBUR

et al. 2023

Recep Tayyip Erdoğan Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi

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In this study, melissopalynological and physico-chemical properties of the honey produced in the Cimil Plateau were determined. Eight honey samples were taken from Cimil Plateau (Rize province) from different altitudes and localities. All samples were analysed by standard laboratory methods to determine moisture, sugar, proline, diastase and 5-Hydroxymethyl furfural (HMF) parameters. Also, melissopalynological analyses were made according to the standard techniques and determined pollen composition of the honey samples. Melissopalynological studies showed that the pollens dominantly belong to Asteraceae, Brassicaceae, Campanulaceae, Caprifoliaceae, Caryophyllaceae, Ericaceae, Fabaceae, Lamiaceae, Lauraceae, Onagraceae, Poaceae, Polygonaceae, Ranunculaceae and Rosaceae families. The moisture content of the samples was determined to be 16.9-19.1 %, the proline content was 568-758 mg/kg. Our results showed that the examined honey samples are polyfloral and monofloral. This is the first report performed on Cimil honey based on melissopalynological and physico-chemical characteristics. It has been observed that the melissopalynological and physico-chemical analysis results of honey are following European Union Standards and Turkish Food Codex Honey Communiqué.

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“…Finding reliable chemical markers of botanical origins is rather difficult because a honey’s chemical composition depends not only on the species of plant that produces honeydew or nectar but also on other factors such as the geographical area, bee species, collection season, weather conditions, time of honey ripening, nature of the bee pastures, storage mode, and harvest conditions and technology, among others. ,, Moreover, honey of the same botanical origin may provide different chemical-composition results depending on the analytical techniques and sample preparation procedures employed.…”

Section: Characterization Of Honeydew Honeys By Botanical and Geograp...mentioning

confidence: 99%

Honeydew Honeys: A Review on the Characterization and Authentication of Botanical and Geographical Origins

Pita-Calvo

Vázquez

2018

J. Agric. Food Chem.

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The commercial interest in honeydew honeys (from the secretions of plants or the excretions of plant-sucking insects found on plants) is increasing because of their higher therapeutic properties compared with those of most blossom honeys (from nectar). However, honeydew honeys have been less studied than blossom honeys. In this work, studies carried out to characterize and authenticate honeydew honeys by their botanical and geographical origins have been reviewed. The identification of honey origins has been approached by two ways: by the analysis of chemical markers and by the development of analytical methodologies combined with multivariate analyses. Some compounds have been suggested as specific botanical markers of several honeydew honeys, such as quercitol and trans-oak lactone for oak honey, 2-aminoacetophenone and propylanisol for holm oak honey, and 1-chloro-octane and tridecane for pine honey. The presence of 3-carene and an unidentified compound in samples was proposed as a way discriminate between Greek and Turkish pine honeys. Chemometric analyses have been applied on chemical compositions and on physicochemical, microscopic, and spectral parameters and have proved to be valuable methods for authenticating honeydew honeys. Analytical methods based on spectral information are suitable for the routine control of honeydew-honey origins because they are fast and require easy sample preparations.

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Determination of type of honey produced in the different climatic regions of Bosnia and Herzegovina

Cited by 12 publications

References 21 publications

Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance

Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance

Melissopalynological and Physico-Chemical Properties of Cimil Plateau (Rize) Honey

Honeydew Honeys: A Review on the Characterization and Authentication of Botanical and Geographical Origins

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