The aim of this review is to describe the chemical characteristics of compounds present in
honey, their stability when heated or stored for long periods of time and the parameters of …

Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas
chromatography-olfactometry (GC-O) and gas chromatography–mass spectrometry (GC …

Honey is a highly consumed natural product, not only for its taste and nutritional value, but
also for its health benefits. Owing to characteristics that are essentially or exclusively related …

Background Honey is classified in blossom honey (nectar of plants) or honeydew honey
(secretions of living parts of plants or excretions of plant-sucking insects on plants). The …

The objective of this work is to review all known physico-chemical methods used for the
determination of the botanical origin of honey. In earlier works special attention is ascribed …

Traditional commerce does not have a great variety of products: it has a more leisurely sale
and does not develop impulse buying. The most important factor is the direct relationship …

There is an increasing interest by consumers for high quality food products with a clear
geographical origin. These products are encouraged and suitable analytical techniques are …

In view of the expanding global market, authentication and characterization of botanical and
geographic origins of honey has become a more important task than ever. Many studies …

Fraudulent acts regarding honey authenticity that use Apis mellifera honey as a substitute for
Apis cerana honey have garnered considerable concern in China and triggered a trust crisis …

Honeys have specific organoleptic characteristics, with nutritional and health benefits, being
highly appreciated by consumers, not only in food but also in the pharmaceutical and …