Honey--its characteristics, sensory aspects, and applications

Honey is a natural, sweet, syrupy fluid collected by bees from nectar of flowers. The pleasant aroma and taste of this viscous liquid ranging in color from pale yellow to dark amber varies according to geographical and seasonal conditions. Its use as a sweetener is well known in different parts of t...

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Bibliographic Details
Published in:Food reviews international 1999-01, Vol.15 (4), p.455-471
Main Authors: Aparna, A.R, Rajalakshmi, D
Format: Article
Language:English
Subjects:
antimicrobial properties
Application potential
bottling
chemical composition
extraction
flavor
food processing
food storage
Honey
nutrient content
Nutritional-Medicinal-Antimicrobial value
odors
physicochemical properties
Production and processing
Properties and composition
Sensory aspects
sensory evaluation
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Summary:Honey is a natural, sweet, syrupy fluid collected by bees from nectar of flowers. The pleasant aroma and taste of this viscous liquid ranging in color from pale yellow to dark amber varies according to geographical and seasonal conditions. Its use as a sweetener is well known in different parts of the world. In early history, honey occupied a very important place on religious occasions. The high content of sugars, small amounts of amino acids, lipids, along with some vitamins and minerals imparts its high nutritional value. Honey has good medicinal and antimicrobial properties and is used in different cuisines. Proper processing is essential for a product of good sensory qualities. ISI/Agmark specifications for honey, its adulteration and detection of adulteration are well recorded. The application potential in bakery, confectionery, snack foods, fruit and vegetable products and beverages is ever increasing. A bird's-eye view of these aspects along with possible lines of future research are discussed.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129909541199