Escuredo Olga, Seijo M Carmen
Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain.
Foods. 2019 Nov 15;8(11):577. doi: 10.3390/foods8110577.
This Special Issue contains innovative research papers on the characterization, chemical composition and physical properties of honey. This constitutes very useful information to avoid frauds and to guarantee the authenticity of this food product. The knowledge of the particularities of honey is increasingly demanded by beekeepers and consumers, and also by labs to typify honeys according to their botanical origin and to check their quality. Melissopalynological, sensorial and physicochemical techniques are being used to study the characteristics of honeys samples from different plant sources and geographical areas. The combination of these analytical techniques with mathematical and statistical methods or chemometrics allows researchers to identify a set of variables or individual parameters that define independent samples, providing a practical solution to classify honey according to the geographical or the botanical origin.
本期特刊包含有关蜂蜜特性、化学成分和物理性质的创新性研究论文。这构成了非常有用的信息，可避免欺诈行为并保证这种食品的真实性。养蜂人和消费者以及实验室越来越需要了解蜂蜜的特性，以便根据其植物来源对蜂蜜进行分类并检查其质量。目前正在使用蜂蜜孢粉学、感官和物理化学技术来研究来自不同植物来源和地理区域的蜂蜜样本的特性。这些分析技术与数学和统计方法或化学计量学相结合，使研究人员能够识别出定义独立样本的一组变量或单个参数，为根据地理或植物来源对蜂蜜进行分类提供了切实可行的解决方案。
