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In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
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Evaluating the Effect of Environmental Chemicals on Honey Bee Development from the Individual to Colony Level
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Honey: Chemical composition, stability and authenticity.

Priscila Missio da Silva1, Cony Gauche1, Luciano Valdemiro Gonzaga1

  • 1Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.

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Summary

This review details honey

Keywords:
AuthenticityChemical transformationDegradationFuran compoundsHoneyMaillard reactionParameters of identity and qualityStabilityVolatile compounds

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry

Background:

  • Honey is a complex natural product with diverse bioactive compounds.
  • Understanding honey's composition and stability is crucial for quality control.

Purpose of the Study:

  • To review the chemical characteristics of honey's constituents.
  • To assess the stability of these compounds under heat and storage.
  • To outline identity and quality parameters for honey.

Main Methods:

  • Literature review of chemical compounds in honey.
  • Analysis of stability data related to thermal and storage conditions.
  • Compilation of established honey quality standards and parameters.

Main Results:

  • Honey contains sugars, proteins, amino acids, enzymes, organic acids, vitamins, minerals, phenolics, and volatiles.
  • Heating and prolonged storage can affect honey's chemical composition and quality.
  • Key quality parameters include moisture, acidity, ash, electrical conductivity, color, 5-hydroxymethylfurfural (5-HMF), and diastase activity.

Conclusions:

  • Knowledge of honey's chemical profile and stability aids in maintaining its quality during processing and storage.
  • Adherence to established standards like Codex Alimentarius ensures honey's identity and quality.