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HONEY ANALYSES

array(4) { ["title"]=> string(31) "Determination of Color in honey" ["description"]=> string(185) "Color unit is defined as mm Pfund. Color variations in honey are mainly related to botanical origin of honey, concentration of trace elements and conditions of honey storage or process." ["lis"]=> bool(false) ["link"]=> string(49) "https://www.interfind.gr/en/services/honey-color/" }

Determination of Color in honey

Color unit is defined as mm Pfund. Color variations in honey are mainly related to botanical origin of honey, concentration of trace elements and conditions of honey storage or process.
array(4) { ["title"]=> string(34) "Determination of Moisture in honey" ["description"]=> string(198) "High moisture in honey is an indicator of possible fermentation, since moisture favors microorganism growth. Fermentation eventually affects taste, nutritional properties and product’s shelf life." ["lis"]=> bool(false) ["link"]=> string(52) "https://www.interfind.gr/en/services/honey-moisture/" }

Determination of Moisture in honey

High moisture in honey is an indicator of possible fermentation, since moisture favors microorganism growth. Fermentation eventually affects taste, nutritional properties and product’s shelf life.
array(4) { ["title"]=> string(52) "Determination of Electrical
Conductivity in honey" ["description"]=> string(179) "Electrical conductivity is a criterion for classification of honey (flowers - honeydew, etc.)

The following values are applied for the identification of pure Greek honeys:" ["lis"]=> array(5) { [0]=> array(1) { ["text"]=> string(18) "Pine ≥ 0.9 mS/cm" } [1]=> array(1) { ["text"]=> string(15) "Fir ≥ 1 mS/cm" } [2]=> array(1) { ["text"]=> string(22) "Chestnut ≥ 1.1 mS/cm" } [3]=> array(1) { ["text"]=> string(19) "Thyme ≤ 0.6 mS/cm" } [4]=> array(1) { ["text"]=> string(21) "Orange ≤ 0.45 mS/cm" } } ["link"]=> string(56) "https://www.interfind.gr/en/services/honey-conductivity/" }

Determination of Electrical
Conductivity in honey

Electrical conductivity is a criterion for classification of honey (flowers - honeydew, etc.)

The following values are applied for the identification of pure Greek honeys:
  • Pine ≥ 0.9 mS/cm
  • Fir ≥ 1 mS/cm
  • Chestnut ≥ 1.1 mS/cm
  • Thyme ≤ 0.6 mS/cm
  • Orange ≤ 0.45 mS/cm
array(4) { ["title"]=> string(43) "Determination of pH / Free Acidity in honey" ["description"]=> string(181) "Free acidity is a qualitative criterion for the indication of fermentation in honey, while the pH of honey usually ranges from 3.5 to 5.5 and depends mainly on its botanical origin." ["lis"]=> bool(false) ["link"]=> string(51) "https://www.interfind.gr/en/services/honey-acidity/" }

Determination of pH / Free Acidity in honey

Free acidity is a qualitative criterion for the indication of fermentation in honey, while the pH of honey usually ranges from 3.5 to 5.5 and depends mainly on its botanical origin.
array(4) { ["title"]=> string(53) "Determination of Hydroxymethylfurfural (HMF) in honey" ["description"]=> string(176) "HMF content is an indicator of aging and overheating of honey. The legislated limit of HMF concentration in honey is 40 mg/kg, with the exception of baker’s honey (80 mg/kg)." ["lis"]=> bool(false) ["link"]=> string(47) "https://www.interfind.gr/en/services/honey-hmf/" }

Determination of Hydroxymethylfurfural (HMF) in honey

HMF content is an indicator of aging and overheating of honey. The legislated limit of HMF concentration in honey is 40 mg/kg, with the exception of baker’s honey (80 mg/kg).
array(4) { ["title"]=> string(34) "Determination of Diastase in honey" ["description"]=> string(347) "Diastase is a natural enzyme, introduced into honey by the bees during its storage and maturation in the hive. Due to its sensitivity to heat, diastase is used as a quality indicator, implying overheating and/or aging of honey. Its activity in honey depends on the botanical and geographical origin of honey as well as honey’s harvesting period." ["lis"]=> bool(false) ["link"]=> string(52) "https://www.interfind.gr/en/services/honey-diastase/" }

Determination of Diastase in honey

Diastase is a natural enzyme, introduced into honey by the bees during its storage and maturation in the hive. Due to its sensitivity to heat, diastase is used as a quality indicator, implying overheating and/or aging of honey. Its activity in honey depends on the botanical and geographical origin of honey as well as honey’s harvesting period.
array(4) { ["title"]=> string(35) "Determination of Invertase in honey" ["description"]=> string(373) "Invertase is an extremely heat-sensitive natural enzyme of honey, which is introduced into honey by the bees, during its storage and maturation in the hive. It is used by the bees for sugar break-down (deriving from collected juices and nectar) to fructose and glucose. Due to its low heat resistance, invertase is considered as an indicator of freshness and honey heating." ["lis"]=> bool(false) ["link"]=> string(53) "https://www.interfind.gr/en/services/honey-invertase/" }

Determination of Invertase in honey

Invertase is an extremely heat-sensitive natural enzyme of honey, which is introduced into honey by the bees, during its storage and maturation in the hive. It is used by the bees for sugar break-down (deriving from collected juices and nectar) to fructose and glucose. Due to its low heat resistance, invertase is considered as an indicator of freshness and honey heating.
array(4) { ["title"]=> string(33) "Determination of Proline in honey" ["description"]=> string(194) "Proline is the predominant free amino acid of honey and is an indirect indicator of immature honey or adulteration. Low proline values ​​(<180 mg/kg) indicate possible adulteration of honey." ["lis"]=> bool(false) ["link"]=> string(51) "https://www.interfind.gr/en/services/honey-proline/" }

Determination of Proline in honey

Proline is the predominant free amino acid of honey and is an indirect indicator of immature honey or adulteration. Low proline values ​​(<180 mg/kg) indicate possible adulteration of honey.
array(4) { ["title"]=> string(32) "Determination of Sugars in honey" ["description"]=> string(319) "Determination of main sugars concentration in honey (fructose, glucose, sucrose, maltose). Sugar profile in honey is an indicator of its botanical origin, while the fructose/glucose ratio is an indicator of possible honey crystallization. The maximum concentration of sucrose in honey is legislated at 5 g/100 g honey." ["lis"]=> bool(false) ["link"]=> string(50) "https://www.interfind.gr/en/services/honey-sugars/" }

Determination of Sugars in honey

Determination of main sugars concentration in honey (fructose, glucose, sucrose, maltose). Sugar profile in honey is an indicator of its botanical origin, while the fructose/glucose ratio is an indicator of possible honey crystallization. The maximum concentration of sucrose in honey is legislated at 5 g/100 g honey.
array(4) { ["title"]=> string(35) "Determination of C4 Sugars in honey" ["description"]=> string(301) "Indicator of honey adulteration with sugars derived from C4 plants (e.g. cane, maize). C4 sugar content in honey is calculated by measuring the δ¹³C isotopic values ​​of both honey and honey protein and applying a specific mathematical equation. Values >7% indicate adulteration with C4 sugars." ["lis"]=> bool(false) ["link"]=> string(53) "https://www.interfind.gr/en/services/honey-c4-sugars/" }

Determination of C4 Sugars in honey

Indicator of honey adulteration with sugars derived from C4 plants (e.g. cane, maize). C4 sugar content in honey is calculated by measuring the δ¹³C isotopic values ​​of both honey and honey protein and applying a specific mathematical equation. Values >7% indicate adulteration with C4 sugars.
array(4) { ["title"]=> string(63) "Determination of

β-fructofuranosidase in honey

" ["description"]=> string(340) "Indicator of honey adulteration with inverted sugars syrups. β-fructofuranosidase is a foreign enzyme to honey, consequently its detection demonstrates its deliberate use for the production of inverted sugar syrups (breakdown of sucrose into fructose and glucose). Values >20 U/kg indicate adulteration with inverted sugar syrups." ["lis"]=> bool(false) ["link"]=> string(64) "https://www.interfind.gr/en/services/honey-b-fructofuranosidase/" }

Determination of

β-fructofuranosidase in honey

Indicator of honey adulteration with inverted sugars syrups. β-fructofuranosidase is a foreign enzyme to honey, consequently its detection demonstrates its deliberate use for the production of inverted sugar syrups (breakdown of sucrose into fructose and glucose). Values >20 U/kg indicate adulteration with inverted sugar syrups.