Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
Food Res Int. 2021 May;143:110268. doi: 10.1016/j.foodres.2021.110268. Epub 2021 Mar 5.
Citrus honey is one of the most important monofloral honeys produced and consumed worldwide. This honey has pleasant sensorial characteristics, which include light color and typical aroma and flavor. Besides that, several constituents such as minerals, phenolic and volatile compounds, amino acids, sugars, enzymes, vitamins, methylglyoxal and organic acids are found in citrus honey. Moreover, potential biological properties have been associated with citrus honey. All these factors make it highly desired by consumers, increasing its market value, which can stimulates the practice of fraud. Also, citrus honey is susceptible to contamination and to inadequate processing. All these factors can compromise the quality, safety and authenticity of citrus honey. In this sense, this review aims to update and to discuss, for the first time, the data available in the literature about the physicochemical and the sensorial characteristics, composition, health properties, contamination, authenticity and adulteration of citrus honey. With this background, we aim to provide data that can guide future researches related to this honey.
柑橘蜂蜜是世界上产量和消费量最大的单一花种蜂蜜之一。这种蜂蜜具有宜人的感官特性，包括浅色、典型的香气和风味。此外，柑橘蜂蜜还含有矿物质、酚类和挥发性化合物、氨基酸、糖、酶、维生素、甲基乙二醛和有机酸等成分。此外，柑橘蜂蜜还具有潜在的生物学特性。所有这些因素使得它深受消费者的喜爱，提高了它的市场价值，这可能会刺激欺诈行为的发生。此外，柑橘蜂蜜容易受到污染和加工不当的影响。所有这些因素都可能影响柑橘蜂蜜的质量、安全性和真实性。有鉴于此，本次综述首次旨在更新和讨论柑橘蜂蜜的理化和感官特性、成分、健康特性、污染、真实性和掺假方面的现有文献数据。在此基础上，我们旨在提供相关数据，为今后与这种蜂蜜相关的研究提供指导。
