Comprehensive analysis of bee honey: from chemical composition to sensory characterization

Daliannis Rodríguez; Edwin R. Cevallos

doi:10.5281/zenodo.13996987

Authors

Daliannis Rodríguez Universidad UTE, campus Manabí, Montecristi, Ecuador. Author https://orcid.org/0000-0003-0389-740X
Edwin R. Cevallos Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, Latacunga, Ecuador. Author https://orcid.org/0000-0001-7773-860X

DOI:

https://doi.org/10.5281/zenodo.13996987

Keywords:

bee honey, chemical composition, organoleptic properties, sensory analysis, honey authenticity

Abstract

Bee honey is a natural product with a complex chemical composition that varies according to its botanical and geographical origin. This article provides a comprehensive analysis of honey, addressing its chemical composition, which includes sugars, proteins, vitamins, minerals, and bioactive compounds, as well as its impact on organoleptic properties. Analytical techniques used to determine the chemical composition, such as chromatography and spectroscopy, are examined, highlighting their importance for the authenticity and quality of honey. Additionally, sensory evaluation methods are explored, which allow for the characterization of the flavor, aroma, and color of honey, and how these attributes are influenced by factors such as floral origin and processing conditions. Finally, the relevance of a multidimensional approach to honey evaluation is discussed, integrating both chemical composition and sensory characteristics, thereby contributing to a better understanding of its quality and potential as a functional product in food and health.

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