Physical-chemical determinants of the honey quality: A bibliographic review

Abstract

The quality of honey is one of the most unresearched topics in Colombia. The bibliographic review in this paper identified the physical-chemical characteristics of the honey that must be considered to establish the honey quality. It was found that the parameters acidity, pH, hydroxymethylfurfural (HMF), ashes, electric conductivity, sugars, moisture, among others, are the most frequently used. In this review 60 articles were selected based on criteria like geographic origin, publication recentness, and research topic relevance. At the end, some potential non-traditional applications for the honey are set out that, in turn, would open new spaces for research.