Sugar analysis of “Menalou vanilia” fir honey

publication date: Mar 30, 2011
Send a summary of this page to someone via email.
Journal of ApiProduct
& ApiMedical Science
                                            
Vol. 3 (1) pp. 101 - 103
DOI
10.3896/IBRA.4.03.2.06
 
Date
April 2011
 
Article Title

 
Sugar analysis of "Menalou vanilia" fir honey


Author(s)


Iosif Manikis, Sofia Vartani, Maria Dimou and Andreas Thrasyvoulou

Abstract

"Menalou vanilia" fir honey is the only Greek honey that has a protected designation of origin and it is highly appreciated by consumers. In this study we examined the sugar content of "vanilia" fir honey along with two other criteria that are used for the determination of the botanical origin of honey according to the European and national legislation. The results showed that this type of honey is characterized by high electrical conductivity and low honeydew elements/pollen ratio which were in accordance with the European and national legislation. However, the sum of fructose and glucose content in all samples was significantly low and did not meet the standards described by the European Council Directive about honeydew honeys.

Keywords

 fir honey, sugar analysis, pollen analysis, botanical origin, protected designation of origin

Free pdf
 pdf