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Journal of ApiProduct and ApiMedical Science 3 (4): 164 - 173 (2011) © IBRA 2011
DOI 10.3896/IBRA.4.03.4.03

ORIGINAL RESEARCH ARTICLE

Palynological, physico-chemical and aroma

characterization of Sicilian honeys

Farid Aboud1*, Claudio De Pasquale1, Angela Sinacori2, Sergio Massi3, Pellegrino Conte1,
Giuseppe Alonzo1

1 Dipartimento di Ingegneria e Tecnologie Agro Forestali, Università degli Studi di Palermo, viale delle Scienze 13, ed. 4,
90128 Palermo, Italy
2 Istituto di Entomologia Agraria, Università di Palermo, 90128 Palermo, Italy
3 Istituto Nazionale di Apicoltura, via di Saliceto 80, 40128 Bologna, Italy

Received 21 January 2011, accepted subject to revision 06 May 2011, accepted for publication 25 July 2011.

*Corresponding author: Email: abboudfarid@yahoo.fr

Summary

Honey is a global food that is known also for its healing, antiseptic, antioxidant and antibacterial properties. Research aimed to characterize
botanical origin and physicochemical properties may increase knowledge of the product in a given geographic area, as well as its commercial
value. A total of 29 different honey samples collected in Sicily have been analysed for various physicochemical parameters (water content, pH,
acidity, reducing sugars, saccharose, electrical conductivity, diastase activity and colour) and characterized for pollen content. Head space
solid phase micro extraction followed by gas chromatography and mass spectrometry was used for the determination of the volatile profile of
the honey samples. More than 50 volatile compounds were detected in all samples; using statistical analysis by hierarchical cluster analysis
(HCA) these compounds were found to reflect the botanical origin of the honey samples.

Keywords: Sicily, honey, melissopalynology, physicochemical analysis, HS-SPME, GC-MS, volatiles compounds.

Introduction properties (melissopalynology) must be evaluated (Foldhàzi et al.,
1996; Krauze and Zalewski, 1991; Mateo and Bosch-Reig, 1998;
Honey is a natural product, well known for thousands of years for its Sànchez et al., 2001; Soria et al., 2004).
high nutritive value and healing properties. Honey, derived either
from the nectar of flowers or from honeydew, is produced by Apis Melissopalynology (pollen identification) has been the standard
mellifera bees (Crosby, 2004) following enrichment with secretion, method for determining the floral origin of honey but this technique
transformation, storage and maturation in combs (Council Directive appears tedious and has some limitations (Hermosin et al., 2003). A
of the European Union 2001/110). particular difficulty is that melissopalynology requires previous
knowledge of pollen morphology and specialized professional
Sicily, located in southern Italy, is the largest Mediterranean personnel to generate reliable identifications (Cometto et al., 2003).
island. Valuable unifloral and polyfloral honeys are traditionally
produced in this island where the melliferous plants include various The aroma profile is one of the most typical features of food
Mediterranean species, suitable for beekeeping activities. The product, for both organoleptic and authenticity (Careri et al., 1994).
majority of Sicilian honeys are made from citrus, thistle, chestnut, Volatile compounds generate the “flavour fingerprint” that helps
eucalyptus, loquat, sulla and thyme nectar. Because of its value, animals and humans recognize appropriate foods, avoid poor or
honey production has been subjected to rigorous regulation and dangerous food choices, and could be used to determine product
quality controls. To ensure its authenticity, extensive analysis of origin (Anklam, 1998; Anklam & Radovic, 2001). It has been pointed
honey composition is required. Charateristics of honey composition out that honey, like other natural liquids such as wine or olive oil, is
and properties largely depend on the flower mix foraged by the a complex mixture comprising various compound populations, each
bees, as well as on the regional climatic conditions, and on human of them giving the honey organoleptic properties some particular
activities. In order to identify the botanical and geographical origin hint. Research on aromatic substances of honey began in the early
of honey samples, chemical, physicochemical and biological 1960’s. The isolation and determination of the aromatic fraction in