ArticleFoods (Basel, Switzerland)2025
Physicochemical and Sensory Evaluation of Romanian Monofloral Honeys from Different Supply Chains.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Flavonoid constituents contribute to the low diastase activity ofFood chemistry: X · 2026Article
- From Antimicrobial Activity to Topical Translation: An Integrated Framework for Testing, Cytotoxicity Assessment and Formulation of Plant Extracts, Essential Oils and Honey.Pharmaceutics · 2026Review
- Honey Botanical Origin Authentication Using HS-SPME-GC-MS Volatile Profiling and Advanced Machine Learning Models (Random Forest, XGBoost, and Neural Network).Foods (Basel, Switzerland) · 2026Article
- Exploratory Analysis of Phenolic Profiles and Antioxidant Capacity in Selected Romanian Monofloral Honeys: Influence of Botanical Origin and Acquisition Source.Antioxidants (Basel, Switzerland) · 2025Article
- Comparative physicochemical characterization and sensory profiling of Western Algerian and Polish honeys.PloS one · 2025Article
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Authors and funding
8 authors.
Funding
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Abstract
Honey quality and authenticity are influenced by floral origin, processing, and storage, with implications for composition and sensory appeal. This study offers a comparative assessment of eight monofloral honey samples, representing five botanical varieties: acacia, linden, rapeseed, lavender, and thyme. For acacia, linden, and rapeseed, both producer-sourced and commercial honeys were analyzed, while lavender and thyme samples were available only from local beekeepers. The botanical origin of each sample was confirmed using morphological markers of pollen grains. Physicochemical characterization included acidity, pH, moisture content, refractive index, hydroxymethyl furfural (HMF), proline concentration, and carbohydrate profiling by HPLC-RID. Acacia honey exhibited the lowest acidity and HMF levels, alongside the highest fructose/glucose (F/G) ratios, indicating superior freshness, lower crystallization risk, and a sweeter flavor profile. In contrast, rapeseed honey showed elevated glucose levels and the lowest F/G ratio, confirming its tendency to crystallize rapidly. All samples recorded proline concentrations well above the quality threshold (180 mg/kg), supporting their authenticity and proper maturation. The estimated glycemic index (eGI) varied between 43.91 and 62.68 and was strongly inversely correlated with the F/G ratio (r = -0.98,
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