| abstract |
A number of methods of analysing honey are described to determine the age of the honey, the presence of fortification with additives including methylglyoxal (MGO), the region from which the honey is derived, the plant species from which the honey is derived and whether the honey has been heated during processing. The various characteristics are determined based on the phenolic concentrations in the honey which have been found to provide very clear markers for the above characteristics. The methods of analysis described have many applications, particularly around quality assurance and ensuring that honeys are true to labeled specifications. |