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Contribution to the Chromatic Characterization of Unifloral Honeys from Galicia (NW Spain)
Open AccessEditorial

Honey: Chemical Composition, Stability and Authenticity

Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain
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Foods 2019, 8(11), 577; https://doi.org/10.3390/foods8110577
Received: 12 November 2019 / Accepted: 14 November 2019 / Published: 15 November 2019
(This article belongs to the Special Issue Honey: Chemical Composition, Stability and Authenticity)
This Special Issue contains innovative research papers on the characterization, chemical composition and physical properties of honey. This constitutes very useful information to avoid frauds and to guarantee the authenticity of this food product. The knowledge of the particularities of honey is increasingly demanded by beekeepers and consumers, and also by labs to typify honeys according to their botanical origin and to check their quality. Melissopalynological, sensorial and physicochemical techniques are being used to study the characteristics of honeys samples from different plant sources and geographical areas. The combination of these analytical techniques with mathematical and statistical methods or chemometrics allows researchers to identify a set of variables or individual parameters that define independent samples, providing a practical solution to classify honey according to the geographical or the botanical origin. View Full-Text
Keywords: botanical origin; physicochemical characteristics; geographical origin; biological properties; chemometrics botanical origin; physicochemical characteristics; geographical origin; biological properties; chemometrics
MDPI and ACS Style

Escuredo, O.; Seijo, M.C. Honey: Chemical Composition, Stability and Authenticity. Foods 2019, 8, 577.

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