General Information Honey contains a number of acids ... - BJCP

General InformationHoney contains a numberof acids which includeamino acids (0.05-0.1%)and organic acids (0.57%,range: 0.17-1.17%). Theaverage pH of honey is 3.9(with a typical range of 3.4to 6.1).What is the acidity ofhoney, expressed inmeq/kg?The total acidity of honey is29.12 meq/kg (average)with a range of 8.68 to59.49 meq/kg and astandard deviation of 10.33meq/kg. 1What are the organicacids found in honey?A number of organic acidsare known to occur inhoney, including acetic,butyric, citric, formic,gluconic, lactic, malic,pyroglutamic, and succinic.The major organic acid isgluconic acid. Gluconicacid is produced in honeyby the action of theenzyme glucose-oxidaseon glucose.The organic acids presentin honey are significantbecause they interact withother flavors. Gluconicacid has flavor-enhancingproperties.What amino acids doeshoney contain?About 18 free amino acids areknown to occur in honey, butthey are present in smallamounts with little nutritionalsignificance. Honey contains0.05-0.1% amino acids.Proline is the most abundant.Which other acids arefound in honey?Honey contains a range ofaliphatic and aromatic acids.The aromatic acids of honeyare important contributors toits flavor. Both free and boundaromatic acids have beenreported in a variety ofmonofloral (from a single typeof flower) honeys. Theirpresence can be used todescribe floral sources ofhoney.Are acids inhoney important in foodmanufacturing?Yes, for the following reasons:•= The low pH of honeyinhibits the presenceand growth of microorganisms.•= Its low pH makeshoney compatible withmany food products interms of pH andacidity.•= Acids are an importantcomponent of the flavorand aroma ofmonofloral honeys.•= Acids also contribute toa manufacturedproduct’s flavor profile.How does honey interactwith acidic/sourproducts?Research funded by theNational Honey Board 2 hasshown that the addition ofclover, orange blossom andwildflower honeys at aconcentration of 25% to a0.08% citric acid solutiondecreased the sourness ofthat solution by 65-70%.The addition of thesehoneys at a concentrationNational Honey Board • (303) 776-2337 • www.nhb.org • Page1/2

of 25% to a 0.15% citricacid solution resulted inalmost a 75% decrease insourness perception.Honey has the ability to“smooth” the flavor of veryacidic products such aslemon juice or vinegar. Theaddition of honey can alsohelp increase consumeracceptability of acidic/sourproducts. Therefore, honeyis a highly valuableingredient in sauces, dressings,condiments,beverages and sweet andsour manufactured foods.References1 USDA. 1962. White, J.W. Jr. etal. Composition of AmericanHoneys. Tech. Bull. 1261.Agricultural Research Service,USDA, Washington, DC.2 Resurreccion, A. 1995. Effect ofEnhancement of the Basic Tastesand Desirable Flavors by Honey.Unpublished manuscript. Dept. ofFood Science, University ofGeorgia, Athens, Georgia.National Honey Board • (303) 776-2337 • www.nhb.org • Page2/2