QUALITY EVALUATION OF SPANISH ROSEMARY (ROSMARINUS-OFFICINALIS) HONEY

The qualities of 27 samples of rosemary (Rosmarinus officinalis L.) ho ney from Aragon (Spain) was evaluated. Most samples showed a proper ma turity considering the low moisture content. The low electrical conduc tivity and ash content were typical of pale honeys. Optical rotation w as mostly levorotatory except for four samples with high sucrose conte nt. Since the hydroxymethyl-furfural content was low and the diastase activity was high, a good freshness was estimated. The total acidity ( below 40 meq/kg) indicated absence of undesirable fermentation; additi onally the mean pH around 3.70 is usual in this kind of honey. The fru ctose/glucose ratio was 1.17 +/- 0.01 and sucrose content averaged 1.9 7 +/- 0.27%. The analysis of sediment showed a very low honeydew indic ation which explains the low trisaccharide content found in the sample s by GC-FID quantitation.