Suitable analytical methods for determining the origin of European honey

American Laboratory

Volumn 33, Issue 10, 2001, Pages

  Anklam, Elke ^a   Radovic, Branka ^a  

^a JOINT RESEARCH CENTRE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PLANTS (BOTANY); PYROLYSIS; RAMAN SPECTROSCOPY; STATISTICAL METHODS;

DISPERSIVE RAMAN SPECTROSCOPY; FLAVONOIDS; HIGH TEMPERATURE GAS CHROMATOGRAPHY; HONEY; NEAR INFRARED SPECTROSCOPY; OLIGOSACCHARIDES; PYROLYSIS MASS SPECTROMETRY;

ORGANIC COMPOUNDS;

EID: 0035353131     PISSN: 00447749     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (14)

1. A review of the analytical methods to determine the geographical and botanical origin of honey
2. Possibilities and limits to determine the botanical and geographical origin of European honeys-devising analytical methods with the aim of checking compliance with existing community labelling
3. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey
4. Method development for determination of phenolic and arylaliphatic carboxylic acids in honey by solid-phase extraction and reversed-phase high performance liquid chromatography
5. HPLC flavonoid profiles as markers for the botanical origin of European monofloral honeys
6. The potential of high-temperature GC-MS analysis of oligosaccharides and ion chromatographic analysis of various cations and anions in the determination of the botanical origin of European monofloral honeys
7. Contribution of pyrolysis-mass spectrometry (Py-MS) to authenticity testing of honey
8. Application of dispersive raman spectroscopy to the differentiation of geographical and botanical origin of honey
9. A preliminary study on the characterisation of honey by near infrared spectroscopy
10. Pyrolysis mass spectrometry in food analysis and related fields: Principles and application
11. Capillary column gas chromatographic identification of sugars in honey as trimethylsilyl derivatives
12. Hesperitin, a marker of the floral origin of citrus honey
13. Separation of honey flavonoids by micellar electrokinetic capillary chromatography
14. Floral nectar phenolics as biochemical markers for the botanical origin of heather honey