Although organic acids represent less than 0.5% of honey's constituents, they make important contributions to organoleptic, physical, and chemical properties of honey. They could be used as fermentation indicators, for the treatment of Varroa infestation, and to discriminate among honeys according to their botanical and/or geographical origins. This article reviews the current literature related to the analytical methods (enzymatic, chromatographic and electrophoretic) that have been applied recently to the determination of honey's organic acids. The advantages and disadvantages of all the procedures described are also discussed. This review has been written to make the study of these interesting honey component easier.
Analytical Methods for the Determination of Organic Acids in Honey
Log in via your institution
Log in to Taylor & Francis Online
Restore content access
Restore content access for purchases made as guestPDF download + Online access
- 48 hours access to article PDF & online version
- Article PDF can be downloaded
- Article PDF can be printed
Issue Purchase
- 30 days online access to complete issue
- Article PDFs can be downloaded
- Article PDFs can be printed
Related Research
People also read lists articles that other readers of this article have read.
Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.
Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.