Modern analytical techniques in the assessment of the authenticity of Serbian honey
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Food authenticity in a broader sense means fulfilling chemical and physical criteria prescribed by the proposed legislation. In the case of honey authenticity, two aspects are of major concern: the manufacturing process and the labelling of final products in terms of their geographical and botanical origin. A reliable assessment of honey authenticity has been a long-term preoccupation of chemists-analysts and it usually involves the use of several criteria and chemical markers, as well as a combination of analytical and statistical (chemometric) methods. This paper provides an overview of different criteria and modern methods for the assessment of honey authenticity in the case of a statistically significant number of authentic honey samples of several botanical types from various regions of Serbia.
Keywords:analytical methods / botanical origin of honey / chemical characterisation / geographical origin of honey / multifloral honey / unifloral honey
Source:Arhiv za higijenu rada i toksikologiju, 2015, 66, 4, 233-241
- Inst Medical Research & Occupational Health, Zagreb
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