A study of some physicochemical properties of local bolu honey with respect to The Turkish Food Codex

This study was conducted in order to determine some of the physicochemical properties of forty flower honeys, produced in the region of Bolu, in the north-west of Turkey. Conformity of honeys was evaluated according to the criterion which is specified in the Turkish Food Codex Honey Communique, TS 3036 Honey Standard, Codex Alimentarius and European Union Commission. The results obtained were analysed using Anova and Tukey tests. Average physicochemical results for the analyses were; 18,03 for diastase number, 12,13 mg/kg for hidroxymethyl furfural (HMF), 1,95% for sucrose, 71,19% for inverted sugar, 24,87 meq/kg for free acidity, 17,11% for moisture content, 0,39 mS/cm for electrical conductivity, 0,032% for water insoluble matter, pH of 3,89, 0,27% for ash. Commercial glucose was not detected. The results, of a total of 440 analyses of 40 samples, showed that with respect to HMF, diastase number, moisture and sucrose content, 35 samples did fulfil regulations.