engleski

Chemical, Sensory and Melissopalynological Features of Croatian Common Sage (Salvia officinalis L.) Honey

Total of 49 representative honey samples were covered by the study of specific features and characterization of common sage honey (Salvia officinalis L.) deriving from the North Croatian littoral area and produced during the period of three consecutive years (2005-2007). Honey samples were submitted to melissopalynological assessment in order to obtain detailed characterization of common sage honey melissoplynological profile comprising representation of sage pollen in honey as well as pollen spectra of both nectarous and non nectarous botanical species, including also the presence of honeydew elements. Chemical and physical analyses were carried out comprising 11 analytical quality parameters: moisture, pH, acidity, electrical conductivity, reducing sugars, sucrose, invertase, diastase, specific optical rotation, hydroxymethylfurfural and proline. Sensory analysis was completed too and sensory parameters of common sage honey (visual, odour, taste and tactile characteristics) has been reviewed and described in details with particular accent to the presence or absence of defects in honey. Research of specific features of common sage honey was complemented with detailed analysis of climatic elements that prevailed on apiary sites during blossoming of the Salvia officinalis L. and expressed impact of climate elements on quality features of honey samples was detected. Characteristic underrepresentation of common sage pollen was determined ; furthermore 106 necatrous and 35 non nectarous botanical species and families were identified, all sharing physical areal and time of flowering. Characteristic ranges of common sage honey analytical parameters were determined in comparison to different unifloral honeys: lower values for sucrose and invertase, medium values for electrical conductivity, pH, proline and specific optical rotation and highly expressed values for reducing sugars, acidity and diastase activity. Based on the results of sensory analysis, detailed sensory profile was proposed. Significant honeydew influence was noticed, strongly influenced by climatic elements prevailing on apiary sites during the sage blossoming period ; however honey samples still detaining their nectarous character.

Sage; Honey; Characterization; Physical-chemical features; Mellisopalynological features

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