Naslov
Application of Stable Carbon Isotope Ratio (13C/12C) in the assessment of black locust (Robinia pseudoacacia L.) honey authenticity

Autori
Bilić Rajs, Blanka ; Milojković-Opsenica, Dušanka ; Stevanović, Nikola ; Tešić, Živoslav ; Flanjak, Ivana ; Primorac, Ljiljana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
UNIFOOD Conference, Belgrade October 5-6 2018 Programme and Book of Abstracts / Soković Marina, Tešić Živoslav - Beograd : Univerzitet u Beogradu, 2018, 161-161

ISBN
978-86-7522-060-2

Skup
UNIFood Conference

Mjesto i datum
Beograd, Srbija, 05.10.2018. - 06.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
black locust honey, adulteration, authenticity, stable carbon isotope ratio

Sažetak
Black locust (Robinia pseudoacacia L.) honey is one of the most appreciated species on the market ; significant amounts are produced in many European countries, with largest production in Eastern Europe and China. It is characterized with very bright colour, weak odour and aroma (floral-fruity and warm) while sweetness is dominant in taste. In Croatia black locust honey is mostly produced in the continental region and it is considered to be the most abundant and appreciated type. Honey is often a target of adulteration due to its relatively high prices, limited and demanding production. It can be adulterated in many different ways and some of them are mislabelling of botanical and geographical origin or partial or total replacement with sugar syrups. Consequently, different ways of adulteration require different detection methodologies. In the last thirty years stable carbon isotope ratio (13C/12C) method is used for detection of honey adulteration with sugar cane or corn syrups. Recently, researches have been focused on application of this method for honey botanical and geographical origin assessment. This paper presents the results of stable carbon isotope ratio (13C/12C) in black locust honey from the Republic of Croatia and consideres the possibility of using this method in assessment of different aspects of honey authenticity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA