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Značajke kvalitete slovenskog meda = Qality characteristics of slovene honey
Golob, Terezija, 1950- ; Plestenjak, Anamarija
The aim of this research was to determine some qualitz parameters of Slovene honez. 65 samples of six tzpes of Slovene honez (acacia, lime, chestnut, floral, forest and fir) have been evaluated ...sensoricallz and analzsed on the content of: water, HMF, acids, sugars and diastase activitz. Statistical treatment of the results revealed that the assorted honezs differ in the content of analzsed parameters. While the differences in the content of fructose, glucose, sucrose and meliyitoye, in the content of HMF, total acids,diastase activitz and the differences in color and taste were found to be statisticallz significant for the tzpe of honez, the differences in the flavour and in the content of water were not. The results show that the assorted honez significantlz differ also in the ratio of fructose, glucose, sucrose and meliyitoye. Comparing the results of sensorz analzsis and the content of HMF we can conclude that the poor qualitz of honez is the consequence of high HMF content.
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