QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY

Kristína  Kukurová; Zuzana Ciesarová; Viera Jelemenská; Martina Orolínová; Zerina Duhović; Janka Kubincová; Zuzana Dubová; Jana Horváthová; Blanka Tobolková; Michael Murkovic; Barbara Siegmund

doi:10.55251/jmbfs.9938

QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY

Authors

Kristína Kukurová National Agricultural and Food Centre, Food Research Institute Slovakia, Priemyselná 4, P.O.Box 31, 824 75 Bratislava 25, Slovak Republic https://orcid.org/0000-0001-9091-9683
Zuzana Ciesarová https://orcid.org/0000-0003-1009-1121
Viera Jelemenská
Martina Orolínová
Zerina Duhović https://orcid.org/0009-0001-2438-2475
Janka Kubincová https://orcid.org/0000-0003-0349-7254
Zuzana Dubová
Jana Horváthová
Blanka Tobolková https://orcid.org/0000-0003-4809-2840
Michael Murkovic
Barbara Siegmund

DOI:

https://doi.org/10.55251/jmbfs.9938

Keywords:

honey, water content, water activity, electrical conductivity, free acidity, pH, HMF, botanical origin

Abstract

The quality evaluation and physicochemical parameters assessment of Slovak and Austrian monofloral honeys were performed. In total 65 local monofloral honeys denoted by beekeepers as acacia (n = 20), rapeseed (n = 10), linden (n = 10), honeydew (n = 6), forest (n = 12) and chestnut (n = 7) were collected. The parameters such as moisture content, water activity, electrical conductivity, pH, free acidity, and 5‑hydroxymethylfurfural (HMF) content were assessed for physicochemical characterization and comparison of all monofloral honeys.

Electrical conductivity showed to be the most significant indicator for honeydew origin, that together with pH and a_w led to 81.54 % correct classification of samples according to honey type using multivariate statistical analysis. In context to undesirable fermentation and spoilage, a_w value below 0.600 showed to be an important control parameter that could be recommended to control especially for creamed rapeseed honeys.

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Published

2023-05-22

How to Cite

Kukurová, K. ., Ciesarová, Z., Jelemenská, V., Orolínová, M., Duhović, Z., Kubincová, J., Dubová, Z., Horváthová, J., Tobolková, B., Murkovic, M., & Siegmund, B. (2023). QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY. Journal of Microbiology, Biotechnology and Food Sciences, 13(1), e9938. https://doi.org/10.55251/jmbfs.9938

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Issue

Vol. 13 No. 1 (2023): August - September

Section

Food Sciences

License

Copyright (c) 2022 Kristína Kukurová, Zuzana Ciesarová, Viera Jelemenská, Martina Orolínová, Zerina Duhović, Janka Kubincová, Zuzana Dubová, Jana Horváthová, Blanka Tobolková, Michael Murkovic, Barbara Siegmund

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