Analytical Methods for the Determination of Organic Acids in Honey

Abstract

Although organic acids represent less than 0.5% of honey's constituents, they make important contributions to organoleptic, physical, and chemical properties of honey. They could be used as fermentation indicators, for the treatment of Varroa infestation, and to discriminate among honeys according to their botanical and/or geographical origins. This article reviews the current literature related to the analytical methods (enzymatic, chromatographic and electrophoretic) that have been applied recently to the determination of honey's organic acids. The advantages and disadvantages of all the procedures described are also discussed. This review has been written to make the study of these interesting honey component easier.