The use of HMF and diastase as criteria of quality of Greek honey
A. T. Thrasyvoulou
Fresh samples of Greek honey were collected, grouped into categories according to their botanical origin and analysed for hydroxymethylfurfural (HMF) and diastase activity. The effect of storage and heating on these two constituents was also examined. Using HMF and diastase as criteria to assess the quality of the product, some Greek honey could be regarded as industrial honey although it was fresh, unheated and naturally pure. This was particularly true of Thymus honey, which is very low in diastase. On the other hand, Polygonum honey, which is not liked as table honey by the Greek market, fell well within that category on the basis of its HMF and diastase contents. Storage or heating caused different rates of loss of diastase and production of HMF, even in honeys of the same origin. This complicates further the use of HMF and diastase as criteria for detecting overheated honeys.