title: Modern analytical techniques in the assessment of the authenticity of Serbian honey.
abstract: Food authenticity in a broader sense means fulfilling chemical and physical criteria prescribed by the proposed legislation. In the case of honey authenticity, two aspects are of major concern: the manufacturing process and the labelling of final products in terms of their geographical and botanical origin. A reliable assessment of honey authenticity has been a longterm preoccupation of chemists-analysts and it usually involves the use of several criteria and chemical markers, as well as a combination of analytical and statistical (chemometric) methods. This paper provides an overview of different criteria and modern methods for the assessment of honey authenticity in the case of a statistically significant number of authentic honey samples of several botanical types from various regions of Serbia.
authors.forename: Dušanka
authors.initials: D
authors.lastname: Milojković Opsenica
authors.forename: Dražen
authors.initials: D
authors.lastname: Lušić
authors.forename: Živoslav
authors.initials: Ž
authors.lastname: Tešić
mesh_terms: D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control*; D019649:Food Industry / Q000592:standards*; D005515:Food Labeling / Q000592:standards*; D063427:Food Quality; D006722:Honey / Q000032:analysis* / Q000592:standards*; D055771:Serbia