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Yıl 2020, Cilt: 29 Sayı: 1, 105 - 118, 30.06.2020

Ömür Gençay Çelemli

Öz

Kaynakça

  • Sanz, M.L., Gonzalez, M., Lorenzo, C., Sanz, J., Castro, I, A contribution to the differentation between nectar honey and honeydew honey, Food Chemistry, 91 (2005), 313-317.
  • Pȓidal, A, Vorlová, L, Honey and its physical parameters, Czech Journal of Animal Science, 47 (10) (2002), 439-444.
  • Der Ohe, W.V., Oddo, L.P., Piana, M.L., Morlot, M., Martin, P, Harmonized methods of melissopalynology, Apidologie, 35 (2004), 18-25.
  • Lazarević, K.B., Andrić, F., Trifković, Z., Milojković, D, Characterisation of Serbian unifloral honeys according to their physicochemical parameters, Food Chemistry, 132 (2012), 2060-2064.
  • Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C, Candian, F, Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100 (2007), 526-534.
  • Anklam, E, A review of the analytical methods to determine the geographical and botanical origin of honey, Food Chemistry, 63 (4) (1998), 549-562.
  • Soria, A.C., González, M., Lorenzo, C., Castro, I., Sanz, J, Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissoplaynological, physicochemical and volatile composition data, Food Chemistry, 85 (2004), 121-130.
  • Bogdanov, S., Martin, P., Lüllmann, C, Harmonised methods of the European Honey Commission, Apidologie, extra issue, (1997), 1–59. Online: (http://www.apis.admin.ch/host/doc/pdfhoney/ IHCmethods_e.pdf) (accessed on 16 August 2004).
  • Bogdanov, S., Ruoff, K., Oddo, L.P., Physico-chemical methods for the characterisation of unifloral honeys: a review, Apidologie, 35 (2004), 4-17.
  • The Turkish Statistical Institute, 2018. www.tuik.gov.tr
  • Louveaux, J., Maurizio, A., Vorwohl, G, Methods of melissopalynology, Bee World, 59 (1978), 139-153.
  • Moar, N.T., Pollen analysis of New Zealand Honey, Journal of Agricultural Research, (1985), 28-38.
  • Maurizio, A., Microscopy of honey. – In: Honey: A comprehensive survey (ed. E. Crane), Heinemann, London. (1975), 240 – 257.
  • Canadian Food Inspection Agecy http://www.inspection.gc.ca/food/compliance-continuum/guidance-for-inspectors/sip/honey-inspection-procedures
  • Marcazzan, G.L., Caretta, C.M., Marchese, C.M., Piana, M.L., A review of methods for honey sensory analysis, Journal of Apicultural Research, 57(1) (2018), 75-87.
  • Kıvrak, Ş., Kıvrak, İ., Karbaba, E, Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis, Food Science and Technology, 37(1) (2017), 80-89

CLASSIFICATION OF TURKISH HONEYS FROM AYDIN-KARACASU-DIKMEN VILLAGE BASED ON MELISSOPALYNOLOGICAL PARAMETERS

Yıl 2020, Cilt: 29 Sayı: 1, 105 - 118, 30.06.2020

Ömür Gençay Çelemli

Öz

The classification of Aydın-Karacasu-Dikmen honeys was practiced based on melissopalynological parameters. A total of 65 honey samples from Aydın-Karacasu-Dikmen village located in Aegean Region of Turkey were collected during the 2018-2019 harvesting season. According to the melissopalynological results, 54 samples were determined as nectar (blossom), seven as honeydew honey and four as mix of nectar and honeydew honey (blend honey). In all the honey samples Thymus spp. pollens were observed. Also sensory analysis were done for the investigated honey samples. As a result, owing to Thymus spp. pollen contents in all the samples the aroma and the odour of Thymus were detected by sensory analyses. The honey types of the region were determined according to the botanical sources exhibited by the research.

Anahtar Kelimeler

Honey melissopalynology blossom honeydew

Kaynakça

  • Sanz, M.L., Gonzalez, M., Lorenzo, C., Sanz, J., Castro, I, A contribution to the differentation between nectar honey and honeydew honey, Food Chemistry, 91 (2005), 313-317.
  • Pȓidal, A, Vorlová, L, Honey and its physical parameters, Czech Journal of Animal Science, 47 (10) (2002), 439-444.
  • Der Ohe, W.V., Oddo, L.P., Piana, M.L., Morlot, M., Martin, P, Harmonized methods of melissopalynology, Apidologie, 35 (2004), 18-25.
  • Lazarević, K.B., Andrić, F., Trifković, Z., Milojković, D, Characterisation of Serbian unifloral honeys according to their physicochemical parameters, Food Chemistry, 132 (2012), 2060-2064.
  • Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C, Candian, F, Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100 (2007), 526-534.
  • Anklam, E, A review of the analytical methods to determine the geographical and botanical origin of honey, Food Chemistry, 63 (4) (1998), 549-562.
  • Soria, A.C., González, M., Lorenzo, C., Castro, I., Sanz, J, Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissoplaynological, physicochemical and volatile composition data, Food Chemistry, 85 (2004), 121-130.
  • Bogdanov, S., Martin, P., Lüllmann, C, Harmonised methods of the European Honey Commission, Apidologie, extra issue, (1997), 1–59. Online: (http://www.apis.admin.ch/host/doc/pdfhoney/ IHCmethods_e.pdf) (accessed on 16 August 2004).
  • Bogdanov, S., Ruoff, K., Oddo, L.P., Physico-chemical methods for the characterisation of unifloral honeys: a review, Apidologie, 35 (2004), 4-17.
  • The Turkish Statistical Institute, 2018. www.tuik.gov.tr
  • Louveaux, J., Maurizio, A., Vorwohl, G, Methods of melissopalynology, Bee World, 59 (1978), 139-153.
  • Moar, N.T., Pollen analysis of New Zealand Honey, Journal of Agricultural Research, (1985), 28-38.
  • Maurizio, A., Microscopy of honey. – In: Honey: A comprehensive survey (ed. E. Crane), Heinemann, London. (1975), 240 – 257.
  • Canadian Food Inspection Agecy http://www.inspection.gc.ca/food/compliance-continuum/guidance-for-inspectors/sip/honey-inspection-procedures
  • Marcazzan, G.L., Caretta, C.M., Marchese, C.M., Piana, M.L., A review of methods for honey sensory analysis, Journal of Apicultural Research, 57(1) (2018), 75-87.
  • Kıvrak, Ş., Kıvrak, İ., Karbaba, E, Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis, Food Science and Technology, 37(1) (2017), 80-89
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Yapısal Biyoloji
Bölüm Research Article
Yazarlar

Ömür Gençay Çelemli 0000-0002-2215-9552

Yayımlanma Tarihi 30 Haziran 2020
Kabul Tarihi 1 Nisan 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 29 Sayı: 1

Kaynak Göster

Communications Faculty of Sciences University of Ankara Series C Biology licensed under a Creative Commons Attribution 4.0 International License.

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