02488naa a2200253 a 450000100080000000500110000800800410001902200140006002400350007410000170010924501280012626000090025450005120026352012430077565000090201865300250202765300100205265300330206265300260209565300250212165300120214670000180215877300580217610128122021-06-25 2006 bl uuuu u00u1 u #d a0023-64387 a10.1016/j.lwt.2005.03.0112DOI1 aCORBELLA, E. aClassification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics c2006 aArticle history: Received 23 September 2004 / Received in revised form 24 February 2005 / Accepted 8 March 2005. Funding text The authors acknowledge the technical assistance of Mr. G. Ramallo and M. Maidana at the Apiculture Project (INIA La Estanzuela) for the honey chemical analysis and the beekeepers that provided the honey samples. The work was supported by Instituto Nacional de Investigacion Agropecuaria (INIA), Uruguay. Suggestions and comments by editorial reviewers are gratefully acknowledged. aAbstract View references (38) This study reports both the chemical and physical characterization of honey samples produced in Uruguay and the classification of honeys by floral origin using chemometrics. Moisture (M), pH, electric conductivity (EC), hydroxymethyl-2-furaldehyde and colour composition were analysed. As well as composition, classification of honey samples from different floral origins namely pasture (n=6), Eucalyptus spp. (n=6), Citrus spp. (n=5), Baccharis spp. (n=5), multifloral (n=2) and others (n=6) was attempted using principal component analysis and linear discriminant analysis. All the honey samples were found to meet the international specifications for the chemical parameters evaluated. The EC, M and pH were the variables that explain the classification of honey samples according to floral origin. More than 80% of the samples belonging to pasture, Citrus spp. and Baccharis spp. honeys were correctly classified according to its floral origin. Further studies are needed in order to investigate the effect of other floral and geographical (region) to provide a robust model to classify honey samples. © 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. aMIEL aCHEMICAL COMPOSITION aHONEY aLinear discriminant analysis aMULTIVARIATE ANALYSIS aPRINCIPAL COMPONENTS aURUGUAY1 aCOZZOLINO, D. tLWT-Food Science & Technology , 2006, 39 (5): 534-539