Skip to main content
SpringerLink
Log in

Authenticity of honey

  • Chapter
Food Authentication

Abstract

Honey is a completely natural product. Although most commercially distributed honey has been subjected to some degree of physical processing, raw honey can be used straight from the comb as taken from the beehive. The distinction of honey as a pure natural product is maintained by food regulations worldwide: anything sold as honey has to have been produced by bees from the secretions of plants, and be free from any additives and contaminants. Nevertheless, the fraudulent practice of selling adulterated or simulated honey is widespread and has gone on since ancient times. To understand the challenge presented in detecting such fraud it is necessary to be aware of the complexity of honey, a natural product with a very varied nature resulting from the wide variability of its sources.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Adams, R.J. and Smith, M.V. (1981) Seasonal pollen analysis of nectar from the hive and of extracted honey. J. Apicultural Res. 20(4), 234–48.

    Google Scholar 

  • Ali, A.T.M.M., Al-Humayyd, M.S. and Madan, B.R. (1990) Natural honey prevents indomethacin- and ethanol-induced gastric lesions in rats. Saudi Med. J. 11, 275–79.

    Google Scholar 

  • Al-Somai, N., Coley, K.E., Molan, P.C. et al. (1994) Susceptibility ofHelicobacter pylori to the antibacterial activity of manuka honey. J. Royal Soc. Med. 87(1), 9–12.

    Google Scholar 

  • Allen, K.L., Molan, P.C. and Reid, G.M. (1991) A survey of the antibacterial activity of some New Zealand honeys. J. Pharm. Pharmacol. 43(12), 817–22.

    CAS  Google Scholar 

  • Baker, H.G. and Baker, I. (1977) Intraspecific constancy of floral nectar amino acid complements. Botanical Gazette 138(2), 183–191.

    CAS  Google Scholar 

  • Baker, H.G. and Baker, I. (1983) A brief historical review of the chemistry of floral nectar. In: The Biology of Nectaries (Eds B. Bentley and T. Elias). Columbia University Press, New York, pp. 126–52.

    Google Scholar 

  • Baker, H.G., Opler, P.A. and Baker, I. (1978) A comparison of the amino acid complements of floral and extrafloral nectars. Botanical Gazette 139, 322–32.

    CAS  Google Scholar 

  • Bicchi, C., Belliardo, F. and Frattini, C. (1983) Identification of the volatile components of some Piedmontese honeys. J. Apicultural Res. 22(2), 130–36.

    CAS  Google Scholar 

  • Blank, I., Fischer, K.-H. and Grosch, W. (1989) Intensive neutral odourants of linden honey. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 189, 426–33.

    CAS  Google Scholar 

  • Bogdanov, S. and Baumann, E. (1988) Bestimmung von Honigzuckern mit HPLC. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 79, 198–206.

    CAS  Google Scholar 

  • Bonaga, G. and Giumanini, A.G. (1986) The volatile fraction of chestnut honey. J. Apicultural Res. 25(2), 113–20.

    CAS  Google Scholar 

  • Bosi, G. and Battaglini, M. (1978) Gas chromatographic analysis of free and protein amino acids in some unifloral honeys.J. Apicultural Res. 17(3), 152–66.

    CAS  Google Scholar 

  • Bricout, J. (1973) Control of authenticity of fruit juices by isotopic analysis. J. Assoc. Official Analytical Chem. 56(3), 739–42.

    CAS  Google Scholar 

  • Brookes, S.T., Barrie, A. and Davies, J.E. (1991) A rapid 13C/12C test for determination of corn syrups in honey. J. Assoc. Official Analytical Chem. 74(4), 627–29.

    CAS  Google Scholar 

  • Burroughs, L.F. and Otlet, R.L. (1986) The proline contents and stable carbon isotope ratio of genuine United Kingdom honey. J. Assoc. Public Analysis 24, 91–93.

    CAS  Google Scholar 

  • Chataway, H.D. (1932) Determination of moisture content in honey. Canad. J. Res. 6, 532–47.

    CAS  Google Scholar 

  • Church, J. (1954) Honey as a source of the anti-stiffness factor. Fed. Proc. Am. Physiol. Soc. 13(1), 26.

    CAS  Google Scholar 

  • Crane, E. (1975) The flowers honey comes from. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 3–76.

    Google Scholar 

  • Crane, E., Walker, W. and Day, R. (1984) Directory of Important World Honey Sources, International Bee Research Association, London.

    Google Scholar 

  • Cremer, E. and Riedmann, M. (1964) Identifizierung von gaschromatographisch getrennten Aromastoffen in Honigen. Zietschrift für Naturforschung B 19(1), 76–77.

    CAS  Google Scholar 

  • Cremer, E. and Riedmann, M. (1965) Gaschromatographisch Untersuchungen zur Frage des Honigaromas. Monatshefte für Chemie 96(2), 364–68.

    CAS  Google Scholar 

  • Croft, L. (1983) UK beekeeping under threat. In: The Sunday Times, London, 20 February, p. 22.

    Google Scholar 

  • Curti, R. and Riganti, V. (1966) Richerche sigli aminoacidi del miele. Rassegna Chimica 18(6), 278–82.

    CAS  Google Scholar 

  • Davies, A.M.C. (1975) Amino acid analysis of honeys from eleven countries. J. Apicultural Res. 14(1), 29–39.

    CAS  Google Scholar 

  • Davies, A.M.C. (1976) The application of amino acid analysis to the determination of geographical origin of honey. J. Food Technol. 11, 515–23.

    CAS  Google Scholar 

  • Dommee, B., Assouad, M.W. and Vadeyron, G. (1978) Natural selection and gynodioecy in Thymus vulgaris. Botanical J. Linnean Soc. 77, 17–28.

    Google Scholar 

  • Doner, L.W. (1977) The sugars of honey—a review. J. Sci. Food Agric. 28, 443–56.

    CAS  Google Scholar 

  • Doner, L.W. and White, J.W. (1977) Carbon-13/carbon-12 ratio is relatively uniform among honeys. Science 197 891–92.

    CAS  Google Scholar 

  • Doner, L.W., Kushnir, I. and White, J.W. (1979a) Assuring the quality of honey. Is it honey or is is syrup? Analyt. Chem. 51(2), 224A-232A.

    CAS  Google Scholar 

  • Doner, L.W., White, J.W. and Phillips, J.G. (1979b) Gas-liquid chromatographic test for honey adulteration by high fructose corn sirup.J. Assoc. Official Analytical Chem. 62(1), 186–89.

    CAS  Google Scholar 

  • Doner, L.W., Brause, A.R. and Petrus, D.R. (1992) δ18O measurements in water for detection of sugar beet-derived syrups in frozen concentrated orange juice: collaborative study. J. AOAC Internat. 75(6), 1107–11.

    CAS  Google Scholar 

  • Dörrscheidt, W. and Friedrich, K. (1962) Trennung von Aromastoffen des Honigs mit hilfe der Gas-Chromatographie. J. Chromatogr. 7(1), 13–18.

    Google Scholar 

  • Duisberg, H. and Hadorn, H. (1966) Weiche Anforderungen sind an Handelshonige zu stellen? Vorschläge auf Grund der statistichen Auswertung von ca. 1600 Honig-Analysen. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 57(5), 386–407.

    CAS  Google Scholar 

  • Durkee, L.T. (1983) The ultrastructure of floral and extrafloral nectaries. In: The Biology of Nectaries (Eds B. Bentley and T. Elias). Columbia University Press, New York, pp. 1–29.

    Google Scholar 

  • Dustmann, J.H. (1971) Über die Katalaseaktivität in Bienenhonig aus der Tracht deer Heidekrautgewächse (Ericaceae). Zeitschrift für Lebensmittel-Untersuchung und-Forschung 145, 294–95.

    CAS  Google Scholar 

  • Dyce, E.J. (1975) Producing finely granulated or creamed honey. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 293–306.

    Google Scholar 

  • Editorial (1981) American Bee Journal 121(12), 860.

    Google Scholar 

  • Fasler, A. (1975) Honey standards legislation. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 329–54.

    Google Scholar 

  • Fossel, A. (1968) Pollenersatzmittel im mikroskopischen Befund von Frühtrachthonigen. Zeitschrift für Bienenforschung 9(5), 206–11.

    Google Scholar 

  • Gary, N.E. (1992) Activities and behaviour of honey bees. In: The Hive and the Honey Bee, revised edn. (Ed. J.M. Graham). Dadant & Sons, Hamilton, Illinois, pp. 269–372.

    Google Scholar 

  • Genier, G. (1966) Le pollen des Ericaceae dans le miels français. Annales de l’Abeille (Paris) 9(4), 271–321.

    Google Scholar 

  • Gilbert, J., Shepherd, M.J., Wallwork, M. A. et al. (1981) Determination of the geographical origin of honeys by multivariate analysis of gas chromatographic data on their free amino acid content. J. Apicultural Res . 20(2), 125–35.

    CAS  Google Scholar 

  • Graddon, A.D., Morison, J.D. and Smith, J.F. (1979) Volatile constituents of some unifloral Australian honeys. J. Agricultural Food Chem. 27(4), 832–37.

    CAS  Google Scholar 

  • Graham, J. (1979) Honey adulteration is not a new problem. Am. Bee J. 119(3), 228–29.

    Google Scholar 

  • Gray, R. (1952) Composition of honeydew excreted by pinapple mealybugs. Science 115, 129–33.

    CAS  Google Scholar 

  • Hagedorn, J.L. (1992) Differentiation of natural and synthetic benzaldehydes by 2H nuclear magnetic resonance. J. Agricultural Food Chem. 40(4), 634–37.

    CAS  Google Scholar 

  • Häusler, M. and Montag, A. (1989) Isolation, identification and quantitative determination of the isoprenoid (S)-(+)-dehydrovomifoliol in honey. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 189, 113–15.

    Google Scholar 

  • Haydak, M.H., Crane, E., Duisberg, H. et al. (1975) Biological properties of honey. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 258–66.

    Google Scholar 

  • Howells, V.W. (1969) Some reflections on the pollen analysis of honey. J. Assoc. Public Analysts 7, 88–93.

    Google Scholar 

  • Jacobs, M.B. (1955) Flavouring with honey.Am. Perfumer Essential Oil Rev. 66(1), 46–47.

    Google Scholar 

  • Kandil, A., El-Banby, M., Abdel-Wahed, K. et al. (1987) Curative properties of true floral and false non-floral honeys on induced gastric ulcer. J. Drug Res. (Cairo) 17, 103–106.

    Google Scholar 

  • Kirkwood, K.C., Mitchell, T.J. and Smith, D. (1960) An examination of the occurrence of honeydew in honey. Analyst, London 85(1011), 412–16.

    CAS  Google Scholar 

  • Kirkwood, K.C., Mitchell, T.J. and Ross, I.C. (1961) An examination of the occurrence of honeydew in honey. Part II. Analyst, London 86(1020), 164–65.

    CAS  Google Scholar 

  • Komamine, A. (1960) Amino acids in honey.Acta Chemica Fennica B33, 185–87.

    Google Scholar 

  • Kushnir, I. (1979) Sensitive thin-layer chromatographic detection of high-fructose corn syrup and other adulterants in honey. J. Assoc. Official Analytical Chem. 62(4), 917–20.

    CAS  Google Scholar 

  • Lipp, J., Ziegler, H. and Conrady, E. (1988) Detection of high fructose and other syrups in honey using high-pressure liquid chromatography. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 187(4), 334–38.

    CAS  Google Scholar 

  • Lothrop, R.E. (1932) Specific test for orange honey. Indust. Engineering Chem.—Analytical Edn. 4 395–96.

    CAS  Google Scholar 

  • Louveaux, J., Maurizio, A. and Vorwohl, G. (1978) Methods of melissopalynology. Bee World 59(4), 139–57.

    Google Scholar 

  • Low, N.H., Brisbane, T., Bigam, G. et al. (1988) Carbon-13 nuclear magnetic resonance for the qualitative and quantitative analysis of structurally similar disaccharides. J. Agric. Food Chem. 36(5), 953–57.

    CAS  Google Scholar 

  • Marek, M., Bacilek, J. and Jary, J. (1980) Polarographic determination of the adulteration of honey with invert sugar. J. Apicultural Res. 19(4), 255–60.

    CAS  Google Scholar 

  • Matheson, A. (1993) Honey research brings commercial success. Bee World 74(3), 145–6.

    Google Scholar 

  • Maurizio, A. (1962) From the raw material to the finished product: honey. Bee World 43, 66–81.

    CAS  Google Scholar 

  • Maurizio, A. (1973) The heather honeys of Europe.Bee World 54(3), 111–16.

    Google Scholar 

  • Maurizio, A. (1975a) How bees make honey. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 77–105.

    Google Scholar 

  • Maurizio, A. (1975b) Microscopy of honey. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 240–57.

    Google Scholar 

  • Maurizio, A. and Louveaux, J. (1964) Pollens des plantes melliferes d’Europe.Pollen et Spores 3, 219–346.

    Google Scholar 

  • Moar, N.T. (1985) Pollen analysis of New Zealand honey. NZJ. Agric. Res. 28, 39–70.

    Google Scholar 

  • Molan, P.C. (1992) The antibacterial activity of honey. 1. The nature of the antibacterial activity. Bee World 73(1), 5–28.

    Google Scholar 

  • Molan, P.C. (1992b) The antibacterial activity of honey. 2. Variation in the potency of the antibacterial activity. Bee World 73(2), 59–76.

    Google Scholar 

  • Moore, P.D. and Webb, J.A. (1978) An Illustrated Guide to Pollen Analysis, Hodder and Stoughton, London.

    Google Scholar 

  • Morton, I.D. and Sharples, E. (1959) Process of preparing a honey flavour. U.S. Patent No. 2 916 382.

    Google Scholar 

  • Nixon, H.L. and Ribbands, C.R. (1952) Food transmission within the honeybee community. Proc. Royal Soc. London, Series B 140, 43–50.

    CAS  Google Scholar 

  • Percival, M.S. (1961) Types of nectar in angiosperms. The New Phytologist 60, 235–81.

    Google Scholar 

  • Perez-Arquillué, C., Conchello, P., Arino, A. et al. (1994) Quality evaluation of Spanish rosemary (Rosmarinus officinalis) honey. Food Chem. 51(2), 207–10.

    Google Scholar 

  • Riley, D. and Young, A. (1966) World Vegetation, Cambridge University Press, London.

    Google Scholar 

  • Rinderer, T.E. and Baxter, J.R. (1980) Honeybee Apis mellifera hoarding of high-fructose corn syrup and cane sugar syrup. Am. Bee J. 120(12), 817–18.

    Google Scholar 

  • Rodgers, P.E.W. (1975) Honey quality control. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 314–25.

    Google Scholar 

  • Roßmann, A., Lüllmann, C. and Schmidt, H.-L. (1992) Massenspektometrische Kohlenstoff-und Wasserstoff-Isotopen-Verhältnismessung zur Authentizitätsprüfung bei Honigen. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 195(4), 307–11.

    Google Scholar 

  • Rubenstein, R.M. (1977) Honey adulteration testing.Am. Bee J. 117(12), 736–37.

    Google Scholar 

  • Sawyer, R.W. (1975) Melissopalynology in the determination of the geographical and floral origin of honey. J. Assoc. Public Analysts 13, 64–71.

    Google Scholar 

  • Sawyer, R.W. (1988) Honey Identification, Cardiff Academic Press, Cardiff, UK.

    Google Scholar 

  • Schade, J.E., Marsh, G.L. and Eckert, J.E. (1958) Diastase activity and hydroxymethylfurfural in honey and their usefulness in detecting heat alteration. Food Res. 23, 446–63.

    CAS  Google Scholar 

  • Schmidt, H.-L., Butzenlechner, M., Rossmann, A. et al. (1993) Inter- and intramolecular isotope correlations in organic compounds as a criterion for authenticity identification and origin assignment. Zeitschrift für Lebensmittel-Untersuchung und-Foreschung 196(2), 105–10.

    CAS  Google Scholar 

  • Shuel, R.W. (1992) The production of nectar and pollen. In: The Hive and the Honey Bee, revised edn. (Ed. J.M. Graham). Dadant & Sons, Hamilton, Illinois, pp. 401–36.

    Google Scholar 

  • Siddiqui, I.R. (1970) The sugars of honey.Adv. Carbohydrate Chem. Biochem. 25, 285–309.

    CAS  Google Scholar 

  • Sidorciuc, D. and Popescu, N. (1972) [Man-made honey]. Rumanian Patent No. 53959.

    Google Scholar 

  • Simpson, J., Moxley, E. and Greenwood, S.P. (1974) Can honey from sugar-fed bees be distinguished from natural honey by its flavour? Bee World 55(1), 10–14.

    Google Scholar 

  • Solov’eva and Bazarova, V. I. (1963) The content of free amino acids in some unifloral honeys [in Russian]. Voprosy Pitaniya 22, 69–70.

    Google Scholar 

  • Speer, K. and Montag, A. (1986) Verteilung freier Aminosären in Honigen unter besonderer Berücksichtigung der deutschen un der französischen Heidehonige. Deutsche Lebensmittel-Rundschau 82(8), 248–53.

    CAS  Google Scholar 

  • Sporns, P. (1981) High-pressure liquid chromatographic determination of phenol in honey. J. Assoc. Official Analytical Chem. 64(2), 337–39.

    CAS  Google Scholar 

  • Stockmarr, J. (1971) Tablets with spores used in absolute analysis. Pollen et Spores 13, 615–21.

    Google Scholar 

  • Swallow, K.W. and Low, N.H. (1994) Determination of honey authenticity by anionexchange liquid-chromatography. J. AOAC Internat. 77(3) 695–702.

    CAS  Google Scholar 

  • Takeba, K., Matsumoto, M., Shida, Y. et al. (1990) Determination of phenol in honey by liquid chromatography with amperometric detection. J. Assoc. Official Analytical Chem. 73(4), 602–04.

    CAS  Google Scholar 

  • Tan, S.T. (1989) A chemical investigation of some New Zealand honeys. DPhil. Thesis, University of Waikato, Hamilton, New Zealand.

    Google Scholar 

  • Tan, S.T., Holland, P.T., Wilkins, A.L. et al. (1988) Extractives from New Zealand honeys. 1. White clover, manuka and kanuka unifloral honeys. J. Agric. Food Chem. 36(3), 453–60.

    CAS  Google Scholar 

  • Tan, S.T., Wilkins, A.L., Holland, P.T. and McGhie, T.K. (1989a) Extractives from New Zealand unifloral honeys. 2. Degraded carotenoids and other substances from heather honey. J. Agric. Food Chem. 37(5), 1217–21.

    CAS  Google Scholar 

  • Tan, S.T., Wilkins, A.L., Holland, P.T. et al. (1990) Extractives from New Zealand honeys. 3. Unifloral thyme and willow honey. J. Agric. Food Chem. 38(9), 1833–38.

    CAS  Google Scholar 

  • Tan, S.T., Wilkins, A.L., Molan, P.C. et al. (1989b) A chemical approach to the determination of the floral sources of New Zealand honeys. J. Apicultural Res. 28(4), 212–22.

    Google Scholar 

  • Townsend, G.F. (1975) Processing and storing liquid honey. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 269–92.

    Google Scholar 

  • Trumpeter, J.N. (1981) Clarifying some of the myths and confusion about HFCS, sugar and honey. Am. Bee J. 121(12), 857–63.

    CAS  Google Scholar 

  • Verordmung über den Verkehn mit Lebensmittein (1971) Art. 217/3.

    Google Scholar 

  • Vorwohl, G. (1964) Die Beziehungen zwischen der elektrischen Leitfähigkeit der Honige und ihrer trachtmässigen Herkunft. Annales de l’Abeille 7(4), 301–9.

    Google Scholar 

  • Walsh, R.S. (1960) Anti-granulation method for honey packers. NZJ. Agric. 10(3), 229–31.

    Google Scholar 

  • White, J.W. (1966) Methyl anthranilatc content of citrus honey. J. Food Sci. 31(1), 102–04.

    CAS  Google Scholar 

  • White, J.W. (1975a) Composition of honey. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 157–206.

    Google Scholar 

  • White, J.W. (1975b) Physical characteristics of honey. In:Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 207–39.

    Google Scholar 

  • White, J.W. (1979a) Spectrophotometric method for hydroxymethylfurfural in honey. J. Assoc. Official Analytical Chem. 62(3), 509–14.

    CAS  Google Scholar 

  • White, J.W. (1979b) Methods for determining carbohydrates, hydroxymethylfurfural, and proline in honey: collaborative study. J. Assoc. Official Analytical Chem. 62(3), 515–26.

    CAS  Google Scholar 

  • White, J.W. (1980a) Hydroxmethylfurfural content of honey as an indicator of its adulteration with invert sugars. Bee World 61(1), 29–37.

    CAS  Google Scholar 

  • White, J.W. (1980b) Detection of honey adulteration by carbohydrate analysis. J. Assoc. Official Analytical Chem. 63(1), 11–18.

    CAS  Google Scholar 

  • White, J.W. (1980c) High-fructose corn syrup adulteration of honey: confirmatory testing required with certain isotope ratio values. J. Assoc. Official Analytical Chem. 63(5), 1168.

    CAS  Google Scholar 

  • White, J.W. (1981) The honey industry council fights adulteration. Am. Bee J. 121(6), 452–53.

    Google Scholar 

  • White, J.W. (1987) Wiley led the way: a century of federal honey research. J. Assoc. Official Analytical Chem. 70(2) 181–89.

    CAS  Google Scholar 

  • White, J.W. (1992a) Honey. In: The Hive and the Honey Bee, revised edn. (Ed. J.M. Graham), Dadant & Sons, Hamilton, Illinois, pp. 869–925.

    Google Scholar 

  • White, J.W. (1992b) Internal standard stable carbon isotope ratio method for determination of C-4 plant sugars in honey: collaborative study, and evaluation of improved protein preparation procedure. J. AOAC Internat. 75(3), 543–48.

    CAS  Google Scholar 

  • White J.W. (1994) The role of HMF and diastase assays in honey quality evaluation. Bee World 75(3), 104–17.

    Google Scholar 

  • White, J.W. and Doner, L.W. (1978a) The 13C/12C ratio in honey.J. Apicultural Res. 17(2), 94–99.

    CAS  Google Scholar 

  • White, J.W. and Doner, L.W. (1978b) Mass spectrometric detection of high-fructose corn sirup in honey by use of 13C/12C ratio: collaborative study. J. Assoc. Official Analytical Chem. 61(3), 746–50.

    CAS  Google Scholar 

  • White, J.W. and Rudyk, O.N. (1978a) The proline content of United States honeys.J. Apicultural Res. 17(2), 89–93.

    CAS  Google Scholar 

  • White, J.W. and Rudyj, O.N. (1978b) The protein content of honey. J. Apicultural Res. 17(4), 234–38.

    CAS  Google Scholar 

  • White, J.W. and Siciliano, J. (1980) Hydroxmethylfurfural and honey adulteration. J. Assoc. Official Analytical Chem. 63(1), 7–10.

    CAS  Google Scholar 

  • White, J.W. and Winters, K. (1989) Honey protein as internal standard for stable carbon isotope ratio detection of adulteration of honey.J. Assoc. Official Analytical Chem. 72(6), 907–11.

    CAS  Google Scholar 

  • White, J.W., Meloy, R.W., Probst, J.L.et al. (1986) Detection of beet sugar adulteration of honey. J. Assoc. Official Analytical Chem. 69(4), 652–54.

    CAS  Google Scholar 

  • White, J.W., Riethof, M.L. and Kushnir, I. (1961) Composition of honey, VI. The effect of storage of carbohydrates, and diastase content. J. Food Sci. 26(1) 63–71.

    CAS  Google Scholar 

  • White, J.W., Riethof, M.L., Subers, M.H. et al. (1962) Composition of American honeys. In: US Department of Agriculture Technical Bulletin 1261.

    Google Scholar 

  • White, J.W., Subers, M.H. and Schepartz, A.I. (1963) The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide and its origin in a honey glucose-oxidase system. Biochimica et Biophysica Acta 73, 57–70.

    CAS  Google Scholar 

  • White, J.W., Bryant, V.M. and Jones, J.G. (1991) Adulteration testing of Southwestern Desert honeys. Am. Bee J. 131(2), 123–26, 135.

    Google Scholar 

  • Wilkins, A.L., Lu, Y. and Molan, P.C. (1993a) Extractable organic substances from New Zealand unifloral manuka (Leptrospermum scoparium) honeys. J. Apicultural Res. 32(1), 3–9.

    CAS  Google Scholar 

  • Wilkins, A.L., Lu, Y. and Tan, S.T. (1993b) Extractives from New Zealand honeys. 4. Linalool derivatives and other components from nodding thistle (Carduus nutans) honey. J. Agric. Food Chem. 41(6), 873–78.

    CAS  Google Scholar 

  • Willix, D.J., Molan, P.C. and Harfoot, C.J. (1992) A comparison of the sensitivity of wound-infecting species of bacteria to the antibacterial activity of manuka honey and other honey. J. Appl. Bacteriol. 73, 388–94.

    CAS  Google Scholar 

  • Willson, R.B. (1975) World trading in honey. In: Honey: A Comprehensive Survey (Ed. E. Crane). Heinemann, London, pp. 355–77.

    Google Scholar 

  • Winkler, O. (1955) Beitrag zum Nachweis und zur Bestimmung von Oxymethylfufural in Honig und Kunsthonig. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 102(3), 161–67.

    CAS  Google Scholar 

  • Wootton, M., and Ryall, L. (1985) A comparison of Codex Alimentarius Commission and HPLC methods for 5-hydroxymethyl-2-furaldehyde determination in honey.J. Apicultural Res. 24(2), 120–24.

    CAS  Google Scholar 

  • Wootton, M., Edwards, R.A. and Faraji-Haremi, R. (1978) Effect of accelerated storage conditions on the chemical composition and properties of Australian honeys 3. Changes in volatile components. J. Apicultural Res. 17(3), 167–72.

    CAS  Google Scholar 

  • Wykes, G.R. (1952) An investigation of the sugars present in the nectar of flowers of various species. The New Phytologist 51, 210–15.

    Google Scholar 

  • Ziegler, H., Stichler, W. Maurizio, A. et al. (1978) Die Verwendung stabiler Isotope zur Charakterisierung von Honigen, ihrer Herkunft und ihrer Verfälschung. Apidologie 8(4), 337–47.

    Google Scholar 

Download references

Authors
  1. P. C. Molan
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Dr P.R. Ashurst and Associates, Kingstone, Hereford, UK

    P. R. Ashurst

  2. CSL Food Science Laboratory, Norwich Research Park, NR4 7UQ, Colney, Norwich, UK

    M. J. Dennis

Rights and permissions

Reprints and permissions

Copyright information

© 1996 Chapman & Hall

About this chapter

Cite this chapter

Molan, P.C. (1996). Authenticity of honey. In: Ashurst, P.R., Dennis, M.J. (eds) Food Authentication. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1119-5_8

Download citation

  • DOI: https://doi.org/10.1007/978-1-4613-1119-5_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8426-0

  • Online ISBN: 978-1-4613-1119-5

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation