Profiling turkish honeys to determine authenticity using physical and chemical characteristics

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3911-3919

  Senyuva, Hamide Z ^a   Gilbert, John ^b   Silici, Sibel ^c   Charlton, Adrian ^b   Dal, Cansu ^d   Gürel, Neslihan ^a   Cimen, Dilek ^e  

^a SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TURKEY   (Turkey)

^b CENTRAL SCIENCE LABORATORY   (United Kingdom)

^c ERCIYES UNIVERSITY   (Turkey)

^d BILKENT UNIVERSITY   (Turkey)

^e GAZI UNIVERSITY   (Turkey)

Author keywords

Amino acids; Chemometrics; Disaccharides; Floral types; Turkish honey

Indexed keywords

AMINO ACID; OLIGOSACCHARIDE; WATER;

ARTICLE; CLASSIFICATION; DISCRIMINANT ANALYSIS; HONEY; MASS FRAGMENTOGRAPHY; ODOR; TURKEY (REPUBLIC); VOLATILIZATION;

AMINO ACIDS; DISCRIMINANT ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HONEY; ODORS; OLIGOSACCHARIDES; TURKEY; VOLATILIZATION; WATER;

CITRUS; CUCUMIS MELO VAR. INODORUS; EUCALYPTUS; GOSSYPIUM; GOSSYPIUM HIRSUTUM; HELIANTHUS; RHODODENDRON;

EID: 66149117082     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900039s     Document Type: Article

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