title: Honey: Chemical composition, stability and authenticity.
abstract: The aim of this review is to describe the chemical characteristics of compounds present in honey, their stability when heated or stored for long periods of time and the parameters of identity and quality. Therefore, the chemical characteristics of these compounds were examined, such as sugars, proteins, amino acids, enzymes, organic acids, vitamins, minerals, phenolic and volatile compounds present in honey. The stability of these compounds in relation to the chemical reactions that occur by heating or prolonged storage were also discussed, with increased understanding of the behavior regarding the common processing of honey that may compromise its quality. In addition, the identity and quality standards were described, such as sugars, moisture, acidity, ash and electrical conductivity, color, 5-HMF and diastase activity, along with the minimum and maximum limits established by the Codex Alimentarius.
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil. Electronic address: priscilamissio@yahoo.com.br.
authors.forename: Priscila Missio
authors.initials: PM
authors.lastname: da Silva
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
authors.forename: Cony
authors.initials: C
authors.lastname: Gauche
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
authors.forename: Luciano Valdemiro
authors.initials: LV
authors.lastname: Gonzaga
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
authors.forename: Ana Carolina Oliveira
authors.initials: AC
authors.lastname: Costa
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
authors.forename: Roseane
authors.initials: R
authors.lastname: Fett
mesh_terms: D006722:Honey / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D055549:Volatile Organic Compounds
chemical_list: D010636:Phenols; D055549:Volatile Organic Compounds
keywords: Authenticity; Chemical transformation; Degradation; Furan compounds; Honey; Maillard reaction; Parameters of identity and quality; Stability; Volatile compounds