Correlation between methyl anthranilate level and percentage of pollen in Spanish citrus honey. (4th May 2015)

• Record Type: Journal Article
• Authors: Juan‐Borrás, Marisol; Periche, Angela; Domenech, Eva; Escriche, Isabel
• Is Part Of: International journal of food science & technology. Volume 50:Number 7(2015:Jul.)
• Page Start: 1690
• Page End: 1696
• Publication Date: 2015-05-04
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12827
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12827-abs-0001"> <title>Summary</title> <p>The common level of methyl anthranilate (MA) in Spanish citrus honey and the correlation between this compound and the percentage of citrus pollen (sometimes underrepresented) are evaluated. The MA analysis methodology was validated before analysing the honeys (harvested in 2011 and 2012), which were characterised by pollen, MA, hydroxymethylfurfural, electrical conductivity, moisture and colour. Pollen ranged 1–88% and MA 0.5–5.9 mg kg⁻¹, and there was no quantitative correlation between both. However, significant correlations with moderate Pearson coefficients were observed: MA/electrical conductivity (−0.678); MA/colour (−0.559); pollen/electrical conductivity (−0.553); and pollen/colour (−0.556). 89.2% of samples from 2011 and 95.4% from 2012 had the required level of citrus pollen (at least 10%), although only 53.5% and 61.4%, respectively, had the commercially required level of MA (2 mg kg⁻¹). Only about half of the samples satisfied both parameters. The MA value should be recommended only when the honey has an unexpectedly low percentage of citrus pollen, and after assessing organoleptic and physicochemical parameters.</p> </abstract>