ArticleFood chemistry: X2026
Geographical origin discrimination of honey based on physicochemical properties and chemical composition.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Geographical origin significantly determines honey quality. This study analyzed the physicochemical properties, volatile and non-volatile profiles of honey from different regions. Significant variations in physicochemical characteristics were observed among honey samples. Notably, Hongqicun honey (HQC) exhibited the highest ash content (0.48%), electrical conductivity (EC, 501.67 μS/cm), α-amylase activity (4.39 mg/min/g), total flavonoids (123.44 μg RE/g), and total phenolics (531.58 μg GAE/g). Derong honey (DR) with honeycomb (DRH) possessed the strongest ABTS, DPPH and FRAP antioxidant activities. The established random forest model achieved high discrimination accuracy. A total of 696 volatile and 2246 non-volatile compounds were annotated via HS-SPME-GC-MS and UPLC-MS/MS, respectively, with distinct differences in composition and abundance. HQC, DR and DRH were clearly distinguished from other samples, whereas honey from other origins was hardly separable. The findings indicate that physicochemical properties provide the most effective basis for discriminating honey by geographical origin, offering a valuable reference for origin authentication.
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