Carbohydrate composition of Spanish unifloral honeys

By E. D. L. Fuente, A. I. Ruiz-Matute, R. Valencia-Barrera, J. Sanz, I. M. Castro. 2011

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Classification of Honey from Its Bee Origin via Chemical Profiles and Mineral Content (2017, background): “Efforts of identifying honey with botanical and geographical origin such as through its composition of carbohydrates (Cotte et al. 2003; de la Fuente et al. 2011), amino acids (Rebane and Herodes 2008), mineral and trace element (dos Santos et al. 2008; Alda-Garcilope et al. 2012), stable isotopes…”
Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey (2016, background): “…Ni, etc.), vitamins, enzymes (invertase, catalase, amylase, etc.), phenols, organic acids, pigments, volatile oils and also over 100 varieties of aromatic substances (De la Fuente et al., 2011; Mateo and Boschreig, 1997; Ouchemoukh et al., 2010; Arvanitoyannis et al., 2005; Baroni et al., 2006).”
Honey: Chemical composition, stability and authenticity. (2016, methodology): “This ratio is used to evaluate the crystallization of the honey, due to glucose’s lower solubility in water as compared to fructose (Escuredo et al., 2014; Fuente et al., 2011; Tornuk et al., 2013).”