Physical Properties of Honey

Abstract

The composition of honey is rather variable and primarily depends on the floral source; however, a number of external factors also play a role, including seasonal and environmental factors and processing. Sugar and water are the primary constituents of natural honey. Honey contains a number of proteins and 18 free amino acids; the approximate percentage of proteins in natural honey is 0.5%. The distribution of three main phenolic families (benzoic and cinnamic acids, as well as flavonoids) shows different profiles in honey from different floral origins, with flavonoids being the most common in floral honeys. Aroma compounds are present in honey at very low concentrations as complex mixtures of volatile components of different functionalities with relatively low molecular weights. Honey is an ancient remedy for the treatment of various health diseases and disorders.