Qualitative and Quantitative Characteristics of Organic Acids in Monofloral and Honeydew Honeys from Poland: Is There a Varietal Pattern in Their Composition?

TL;DR

This study analyzed organic acids in different types of Polish honey to see if they can help identify the honey's floral or geographical origin.

Contribution

The study identifies specific organic acids that may serve as markers to distinguish honeydew and buckwheat honeys from other varieties.

Findings

Deciduous and coniferous honeydew honeys had high levels of L-(+)-lactic acid and succinic acid.

Buckwheat honey uniquely contained D-(−)-tartaric acid.

PCA analysis clearly separated honeydew and buckwheat honeys from other varieties.

Abstract

Organic acids shape the organoleptic properties of honey and are linked to its health-beneficial properties. Their composition is affected by botanical and geographical origin, and some acids have even been proposed as markers for authentication of varietal honeys. Organic-acid composition was determined using high-performance liquid chromatography with photodiode-array detection (HPLC-DAD) in 152 samples of monofloral (willow, acacia, rape, phacelia, linden, heather, buckwheat and goldenrod) and honeydew (deciduous and coniferous) honeys from Poland. The deciduous and coniferous honeydew honeys were distinguished by high content of L-(+)-lactic acid and the presence of succinic acid as well as high total content of acids. Buckwheat honey was the only variety for which the presence of D-(−)-tartaric acid was quantified. These three honey varieties were clearly separated from the others using principal component analysis (PCA). Samples from the other varieties formed one cluster. We conclude that while some promising results were obtained for distinguishing honeydew and buckwheat honeys from other varieties, further investigation is needed, including analysis of additional acids and possibly other physicochemical parameters.

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