Characterization of citrus honey (Citrus spp.) produced in Spain
1995
Serra Bonvehi, J. | Ventura Coll, F.
The palynological and physicochemical properties of 15 citrus honey samples commercially produced in Spain are reported. Methyl anthranilate contained in citrus honey gives a distinctive flavor to the product. The percentage of sucrose largely exceeds the legal limits established for honey by EU (5 g/100 g) and FAD/WHO (10 g/100 g), which require at least 1-3 months of ripeness to reach legal requirements. The profile sugars and methyl anthranilate change with the transition period before honey commercialization. Fresh spanish citrus honey must be classified with the group of abundant nectariferous flow honeys in order to admit its higher sucrose content.
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