title: Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon.
abstract: The present work provides information regarding the statistical relationships among the palynological characteristics, sugars (fructose, glucose, sucrose, melezitose and maltose), moisture content and sugar ratios (F+G, F/G and G/W) of 136 different honey types (including bramble, chestnut, eucalyptus, heather, acacia, lime, rape, sunflower and honeydew). Results of the statistical analyses (multiple comparison Bonferroni test, Spearman rank correlations and principal components) revealed the valuable significance of the botanical origin on the sugar ratios (F+G, F/G and G/W). Brassica napus and Helianthus annuus pollen were the variables situated near F+G and G/W ratio, while Castanea sativa, Rubus and Eucalyptus pollen were located further away, as shown in the principal component analysis. The F/G ratio of sunflower, rape and lime honeys were lower than those found for the chestnut, eucalyptus, heather, acacia and honeydew honeys (>1.4). A lower value F/G ratio and lower water content were related with a faster crystallization in the honey.
authors.affiliation: Department of Vegetal Biology and Soil Sciences, University of Vigo, Faculty of Sciences, Ourense, Spain. Electronic address: oescuredo@uvigo.es.
authors.forename: Olga
authors.initials: O
authors.lastname: Escuredo
authors.forename: Irina
authors.initials: I
authors.lastname: Dobre
authors.forename: María
authors.initials: M
authors.lastname: Fernández-González
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Seijo
mesh_terms: D002241:Carbohydrates / Q000737:chemistry*; D003460:Crystallization; D035264:Flowers / Q000737:chemistry* / Q000145:classification; D006722:Honey / Q000032:analysis* / Q000145:classification; D011058:Pollen / Q000737:chemistry; D014867:Water / Q000032:analysis
chemical_list: D002241:Carbohydrates; D014867:Water
keywords: Crystallisation; Honey; Moisture content; Palynological characteristics; Statistical analysis; Sugar ratios