Authors: Mariann, Csóka; Pál, Tolnay; András S. Szabó

1. Abstract

The colour, HMF content and diastase activity of honey are important quality parameters. In relation to the latter two characteristics, the Codex Alimentarius Hungaricus contains limit values in case of different honey types.The alteration of these physical and chemical parameters occurring at different heat treatment and storage and their correlations were examined. In all cases the results showed that the changes of these characteristics were more intensive at higher temperature. According the results of relationship-investigations there are very close correlations between the change of colour and HMF-content and between the change of colour and diastase activity. Significant relation was determined be­tween HMF content and diastase activity, as well.

2. Introduction

With its approximately 25 thousand tonnes of yearly hon­ey exports – 4-5 % of the honey world trade - Hungary is the second-greatest honey producer in Europe. The annual consumption in Hungary is about 1 kg per capi­ta, which consists mainly of unifloral and mixed honeys, however in small amount, some honey specialities are consumed additionally. Linden honey is a characteristic unifloral product with powerful fragrance, pleasant aroma and bitterish taste. Its colour can change from light yel­low to amber depending on the time of gathering: honeys with late origin possess brownish shade. It is vulnerable to crystallization, but the liquid film among the crystals prevents the block-formation (OMME Online).

During storage and heat treatment, honey goes through different physical and chemical alterations so its prop­erties change in smaller or greater extent. Some parts of these changes are visible, while others can be deter­mined only with instrumental measurements. Their exam­inations play an important part in classification, because the presence or absence of certain components provides information about the condition of honey. It can indicate inappropriate storage (too high or low temperature), ex­cessive heat load or the presence of foreign materials (e.g. corn syrup). The indicators of high temperature ap­plication are the colour, HMF content and diastase activ­ity of the product.