COMPARISON OF ORGANOLEPTIC AND PHYSICOCHEMICAL PARAMETERS OF NATURAL AND FALCIFIED HONEY

Currently, such falsifications of honey as «sugar honey» (obtained by feeding bees with sugar syrup during the honey collection time) and «artificial honey» (obtained by enzymatic hydrolysis of sucrose) are the most common and difficult to detect. To identify them, the comprehensive assessment of organoleptic and physicochemical parameters is carried out. It’s a labor- and time-consuming process, and, unfortunately, doesn’t always guarantee obtaining objective results. The paper presents the results of palynological, organoleptic and physicochemical analyzes of these falsifications, as well as samples of natural linden tree honey. It has been established that both falsifications were characterized by a low content of pollen grains. The analysis of their organoleptic parameters didn’t reveal significant deviations from the standards. The reliable data have been obtained as the result of a comprehensive assessment of physicochemical parameters, both regulated by State Standards and some additional ones. The determination of hydrogen peroxide content (H2O2 ) is the most promising additional indicators.