ReviewDifferences between honeydew and blossom honeys: A review

- The main parameters to classify honeydew and blossom honeys were review.
- FT-NIR and FT-MIR spectroscopy have been proposed for the honey authentication.
- Melezitose and a diacylglycerilether were identified as characteristic features of honeydew honey.
- Spectroscopy did not allow a good determination of HMF and enzyme activities.
- Frauds can be avoid because honeydew and blossom honeys can be classified correctly.

BackgroundHoney is classified in blossom honey (nectar of plants) or honeydew honey (secretions of living parts of plants or excretions of plant-sucking insects on plants). The antioxidant and antibacterial properties of honeydew honey are higher than those of most blossom honeys.Scope and approachTherefore it is important to determine the kind of honey to avoid adulterations. In this work, studies carried out to differentiate honeys according their botanical origin (blossom or honeydew) have been reviewed.Key findings and conclusionsHoneydew honey is generally characterized by higher values of electric conductivity, pH, acidity and ash content, darker colour, higher oligosaccharides content and lower content of monosaccharides than blossom honey. FT-NIR and FT-MIR spectroscopy have been proposed for the honey authentication. These techniques also allowed the simultaneous determination of sugars and physicochemical parameters used in routine quality control of honey. The trisaccharide melezitose was regarded as a characteristic feature of honeydew honey. A diacylglycerilether was identified as a biochemical marker for honeydew honey. As conclusion, nowadays frauds can be avoid because honeydew and blossom honeys can be classified correctly.