The Trend in Established Analytical Techniques in the Investigation of Physicochemical Properties and Various Constituents of Honey: a Review

• Published in: Food analytical methods 2022-11, Vol.15 (11), p.3116-3152
• Main Authors: Manickavasagam, Ganapaty, Saaid, Mardiana, Osman, Rozita
• Format: Article
• Language: English
• Subjects: Acidity; Analytical Chemistry; Bees; Chemical composition; Chemical compounds; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Constituents; Electrical conductivity; Electrical resistivity; Food Science; Honey; Hydroxymethylfurfural; Microbiology; Moisture content; Moisture effects; Natural & organic foods; Nectar; Organic acids; Phenolic compounds; Phenols; Physicochemical properties; Quality control; Vitamins; Water content
• ISSN: 1936-9751; 1936-976X
• DOI: 10.1007/s12161-022-02356-6

Honey is a natural food produced by honeybees and contained approximately 200 distinct chemical compounds. The chemical compositions are dependent on the floral and geographical origin of the nectar collected by the bee. The physicochemical properties of honey such as moisture content, pH, free acidity, electrical conductivity, diastase activity, proline content, hydroxymethylfurfural, organic acids, protein, vitamins, and phenolic compounds are very important properties to measure to ensure the quality of honey for human consumption. International and Malaysian standards on honey quality parameters have been established as a reference for quality control of honey. Therefore, this review aims to compile the latest progress in established analytical techniques in the investigation of physicochemical properties and various constituents of honey.