Chemiczne markery miodów odmianowych

Honey is a natural food product reach in variety of chemical compounds, which are responsible for its quality and aroma. Unifloral honeys are especially attractive for buyers and are quite frequently falsified. Thus, the assessment of their quality is indispensable. Today it relays on identification of the pollen and determination of honey physicochemical properties. In this paper the new methods for the assessment of honey quality are described. They relay on analysis and identification of volatile compounds typical for certain uniflolar honeys. These compounds are called markers. These could virtually all natural products with products of decomposition of phenylalanine, terpenes, flavonoids, aromatic acids, heterocycles, caretonoids and non-typical sugars. The second approach is to study metabolome of these honeys. The most effective metabolomic studies relay on building up “finger-prints” of certain honey branch basing on relative concentrations of chosen set of volatile compounds.