Physicochemical attributes and pollen spectrum of Portuguese heather honeys

• Published in: Food chemistry 1999-09, Vol.66 (4), p.503-510
• Main Authors: Andrade, Paula B., Amaral, M.Teresa, Isabel, Paulo, Carvalho, João C.M.F., Seabra, Rosa M., Proença da Cunha, António
• Format: Article
• Language: English
• Subjects: acidity; alcohols; alpha-glucosidase; ash; Biological and medical sciences; Confectionery products and chocolate industries, honey; electrical conductivity; enzyme activity; Food industries; food quality; formol; Fundamental and applied biological sciences. Psychology; honey; hydroxymethylfurfural; pollen; reducing sugars; solubility; sucrose; water content
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(99)00100-4

The qualities of selected honey samples of “Serra da Lousã” (Portugal) from three consecutive harvests (20 samples from each harvest) were evaluated by determing the pollen spectrum and physicochemical attributes. The following determinations were carried out: moisture, electrical conductivity, hydroxymethylfurfural, diastase activity, pH, acidity (free, lactone and total), formol number, reducing sugars, apparent sucrose, insoluble material and ash. The samples were found to meet all major national and international honey specifications. Honeys were considered to be monofloral whenever the dominant pollen was found to be over 45% of total pollen. From the 60 studied samples, 70% were monofloral honeys from Erica sp., 17% monofloral honeys from Ericaceae ( Erica sp. and Calluna vulgaris (L.) Hull) and 13% multifloral honeys with a high percentage of Erica sp.