Characterization of Turkish pine honey according to their geographical origin based on physicochemical parameters and chemometrics

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Uçurum H. Ö., Tepe Ş., Yeşil E., Güney F., Karakuş S., Kolaylı S., ...Daha Fazla

European Food Research and Technology, cilt.249, sa.5, ss.1317-1327, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 249 Sayı: 5
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s00217-023-04215-y
  • Dergi Adı: European Food Research and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Sayfa Sayıları: ss.1317-1327
  • Anahtar Kelimeler: Pine honey, Honeydew, Turkish, Physicochemical, C4 sugar, ANTIOXIDANT, SUGARS, FEATURES, CHESTNUT
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

This study was conducted to determine the characteristic properties of Turkish pine honey, which is an important honeydew honey. The geographical classification of the honey was determined by applying carbon isotope, melissopalynological, and physicochemical analyses to 373 samples collected from 47 regions between 2015 and 2017 under controlled conditions. δ13C protein-δ13Choney, C4%, electrical conductivity, moisture, ash, free acidity, color CIEL* a*b attributes, optical rotation [α]20, proline, diastases activities, and sugars (fructose, glucose, sucrose, and maltose) were used as physicochemical properties. Number of honeydew elements /number of total pollen (NHE/NTP) ratios were studied at melissopalynological analyses. The results showed that all samples exhibited honeydew properties, and that all physicochemical parameters met the criteria set by regulatory standards for honeydew. However, C4% sugar and δ13C protein-δ13C honey values did not meet the regulatory criteria and exhibited quite wide standard deviations.