LA RIOJA HONEY COMPOSITION

Forty eight honeys from LaRioja were analyzed to establish their quali ty. Generally, these samples met all major national honey specificatio ns. Most samples showed a proper maturity considering the low moisture content. Samples displayed a wide range of ash content and electrical conductivity values, but only one sample was above 1% ash content. Si nce the hydroxymethylfurfural (HMF) content was low and the diastase a ctivity was high, a good freshness was estimated. Almost a 25% of samp les presented free acidity values higher than 40 meq/kg. The mean pH f ound was slightly above four. Optical rotation was mostly levorotatory except for two samples. Fructose plus glucose content was above 65% f or majority of samples and no honeys exceeded 5% for sucrose content. Several formulae using the glucose, fructose and water content suggest ed for predicting honey susceptibility of crystallization have been co mparated. Although compositional factors other than moisture and simpl e sugars are involved in honey granulation, the ratio F/G appears as a good predictor of crystallization.