Analysis of Honey

Abstract

Honey is a complex natural product with two major classes of components: the dominant sugar derivatives and lower concentrations of other molecules (proteins, vitamins, free amino acids, other organic acids and flavor substances). Molecular-level analysis of honey can be complicated due to, in part, the overwhelming presence of sugars, as well as the sensitivity and fragility of many of the components. Additionally, credible characterization of the composition is essential for quality assurance, as honey can be, and often is, adulterated and falsified as far as origin, composition and preparation are concerned. This issue is very important for human health, as well as a major concern for the market. In this chapter we discuss the opportunities for honey analysis by nuclear magnetic resonance spectroscopy, with focus on assessment of samples in their native condition without any separation. Introduction