“The sole source of natural honey is nature. It is not possible to tell whether honey is adulterated by looking at its smell, taste, or appearance.”
Why Analyzed Honey?
The only source of natural honey is nature. It is not possible to tell if honey is adulterated by looking at its smell, consistency, taste, or appearance. Honey needs to be analyzed to determine if it is natural.
Honey analyses should be carried out in a specialized laboratory to ensure the reliability of the results.
Within the scope of the analysis, the authenticity of the honey should first be examined. At this stage, IRMS, HMF, proline, diastase, moisture, conductivity values, and sugar structure are evaluated.
In addition to chemical analysis, honey should also be examined sensorially, and in the next stage, the compatibility of chemical analysis results with sensory analysis results should be compared.
After the naturalness of the honey is determined, residue analyses should be performed. In this context, in addition to naphthalene analysis, residues of sulfamethazine, tetracycline, and streptomycin need to be investigated.
After the residue analysis, pollen analysis should be used to determine which flowers the bees collected nectar from. This allows for the determination of the honey's origin.
In the final stage, the analysis results need to be evaluated and interpreted by an expert and experienced team specializing in honey.