Honey: Chemical composition, stability and authenticity

卷:196

da Silva, Priscila Missio ; Gauche, Cony ; Gonzaga, Luciano Valdemiro ; Oliveira Costa, Ana Carolina ; Fett, Roseane

Univ Fed Santa Catarina

关键词: Honey;    Parameters of identity and quality;    Authenticity;    Stability;    Degradation;    Chemical transformation;    Furan compounds;    Maillard reaction;    Volatile compounds;   

DOI  :  10.1016/j.foodchem.2015.09.051

学科分类：食品科学和技术

【 摘 要 】

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 identity and quality. Therefore, the chemical characteristics of these compounds were examined, such as sugars, proteins, amino acids, enzymes, organic acids, vitamins, minerals, phenolic and volatile compounds present in honey. The stability of these compounds in relation to the chemical reactions that occur by heating or prolonged storage were also discussed, with increased understanding of the behavior regarding the common processing of honey that may compromise its quality. In addition, the identity and quality standards were described, such as sugars, moisture, acidity, ash and electrical conductivity, color, 5-HMF and diastase activity, along with the minimum and maximum limits established by the Codex Alimentarius. (C) 2015 Elsevier Ltd. All rights reserved.