Physico-chemical methods for the characterisation of unifloral honeys: a review

By S. Bogdanov, K. Ruoff, L. P. Oddo. 2004

580 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/0dfb96d6f37e715922fdcb11c8705427356b6e24

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In Insect Science

Citations in the corpus

VIS/NIR imaging application for honey floral origin determination (2017, background): “Evaluation of some physical or chemical properties and sensory characteristics of honey have been utilized to determine floral origin [8-9].”
Minerals in honey: environmental, geographical and botanical aspects (2007, background): “We also included the electrical conductivity (EC), as it correlates significantly to honey mineral content and is frequently used for the characterisation of the botanical origin of honey (Bogdanov et al.,2004).”
Chemical composition and uses of Honey: A Review (2021, background): “They have been suggested as possible markers for the determination of botanical origin of honey [10].”
Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey (2016, methodology): “All of the physiochemical properties above were conducted by methods modified from previous studies (Bogdanov et al., 2004; Bogdanov, 2002).”
An electronic tongue for honey classification (2008, methodology): “Further work involving a more complete characterization of honey samples by classical analysis (physicochemical, melissopalynological and organoleptic techniques) for confirmation of honey identification [13–15], may clarify the results obtained as response”
Composition and properties of Apis mellifera honey: A review (2018, background): “Although some researchers determined optical rotation to botanically characterize honeys (Bertoncelj, Golob, Kropf, & Korosec, 2011; Bogdanov et al., 2004; Persano-Oddo et al., 1995), its measurement was not described as suitable for that purpose (Dimins, Kuka, & Cakste, 2008).”
Honey for Nutrition and Health: A Review (2008, background): “Indeed, most aroma building compounds vary in the different types of honey depending on its botanical origin [30].”