The determination of the botanical origin in honeys with over‐represented pollen: combination of melissopalynological, sensory and physicochemical analysis
2018
Rodopoulou, Maria‐Anna | Tananaki, Chrysoula | Dimou, Maria | Liolios, Vasilios | Kanelis, Dimitrios | Goras, Georgios | Thrasyvoulou, Andreas
BACKGROUND: Pollen analysis of honey is the basic method for the determination of its botanical origin. However, the presence of over‐represented pollen in honeys may lead the analysis to false results. This can be more severe if this pollen is present in unifloral under‐represented honeys of commercial importance (e.g. thyme honey). In the present study, we investigated the abundance of over‐represented pollen grains on several quality characteristics in honey samples. In particular, we mixed honeys characterised as over‐represented, specifically chestnut and eucalyptus, with thyme honeys in different analogies, and we also analysed the melissopalynological, organoleptic, physicochemical (water content, electrical conductivity, colour) and volatile characteristics of the blends. RESULTS: The most sensitive parameters were the microscopic characteristics, followed by the organoleptic ones. Blends of thyme honey with an originally low percentage of thyme pollen were the most influenced and could not be characterised as unifloral regarding their melissopalynological characteristics, even when they were mixed with small quantities of honeys with over‐represented pollen (i.e. 5%). CONCLUSION: The present study confirms that, in the case of presence of over‐represented pollen in honeys, pollen analysis alone cannot give trustworthy results for the determination of the botanical origin, even though their exclusion during pollen analysis, when they are present in percentages of up to 30%, could provide more accurate results. Consequently, pollen analysis should also be combined with the other analyses, especially in honeys with under‐represented and over‐represented pollens, to give safer results for the botanical characterisation of honeys. © 2017 Society of Chemical Industry
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