Evaluation of factors affecting crystallization of disparate set of multi-flower honey samples
University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 16628 Prague 6 – Dejvice, Czech Republic;
Honey crystallization is considered to be a natural process during its maturing and an indicator of natural honey composition. However, consumer evaluation of honey crystallization is usually negative. Crystallization depends on honey composition and it is influenced by methods and conditions of honey processing and storage (mechanical and thermal treatment). The aim of this work was to identify and evaluate general factors which can affect crystallization of blend multi-flower honeys (a disparate set of samples). The following qualitative parameters were determined: a content of ⁵-hydroxymethylfurfural, furfural, glucose and fructose, water and diastase activity, moisture and an absolute pollen count. A degree of honey sample crystallization was assessed by a sensory analysis. Effects of the various qualitative parameters on the crystallization degree were statistically evaluated. The honey crystallization degree was found to be a qualitative parameter positively correlated with the absolute pollen count. Using a multi-regression method (a cluster analysis) it was proven that the ⁵-hydroxymethylfurfural and moisture parameters were suitable characters with certain explanatory power to classify blend honey samples according to their crystallization degrees.