Physicochemical characterization of Galician Honeys

Figures & data

Table 1 Physico-chemical properties (refractive index, density, viscosity, and glass transition temperature) of Galician honey samples

Sample	nD (-)	ρ (g·cm^−3)	η (Pa·s)	Tg (°C)
A	1.49317	1.2684	8.95	−43.04
B	1.49437	1.2690	14.80	−41.24
C	1.49375	1.2629	12.63	−42.92
D	1.49360	1.2695	10.46	−42.17
E	1.49391	1.2669	10.26	−42.66
F	1.49312	1.2648	10.30	−43.01
G	1.49334	1.2671	10.48	−42.85
H	1.49475	1.2680	10.50	−42.34
I	1.49337	1.2642	9.70	−43.31
J	1.49241	1.2663	7.77	−43.17
K	1.49403	1.2697	12.55	−43.47

Table 2 Physico-chemical properties (water content, water activity, pH, electrical conductivity, and ash content) of Galician honey samples

Sample	Moisture (g/100 g honey)	aw	pH(-)	κ (mS cm^−1)	Ash (g/100 g honey)
A	17.37	0.593	3.816	0.734	0.2
B	16.89	0.579	4.493	1.389	0.4
C	17.14	0.592	4.361	0.997	0.4
D	17.20	0.586	4.136	0.920	0.5
E	17.07	0.588	4.534	1.337	0.5
F	17.39	0.596	3.921	0.763	0.4
G	17.30	0.592	4.142	0.816	0.5
H	17.14	0.587	4.208	0.825	0.5
I	17.29	0.599	4.267	0.748	0.5
J	17.67	0.597	4.003	0.754	0.3
K	17.03	0.602	4.498	1.219	0.5

Figure 1 Glass transition temperature determination using Differential Scanning Calorimetry (DSC) for Galician honeys. (○) Honey C. (•) Honey D.

Figure 2 Influence of water content upon viscosity (○) and glass transition temperature (•) upon Galician honeys.

Figure 3 Relation between electrical conductivity and pH of Galicia honeys.

Table 3 Analysis of sugar composition in Galician honey samples

Sample	Glucose (g/100 g honey)	Fructose (g/100 g honey)	Sucrose (g/100 g honey)	Maltose (g/100 g honey)	Ratio fructose/glucose
A	27.7	39.4	1.5	10.6	1.43
B	23.7	39.4	1.6	15.2	1.67
C	24.3	38.3	1.5	11.9	1.59
D	26.7	38.7	1.0	10.9	1.45
E	23.4	38.3	2.3	10.7	1.64
F	23.1	45.3	0.5	7.2	1.96
G	23.4	37.7	2.9	11.8	1.61
H	25.2	39.9	1.0	11.2	1.59
I	23.9	37.5	2.8	13.7	1.56
J	28.5	39.1	1.0	7.2	1.37
K	21.9	39.0	1.2	13.4	1.79