Volatiles, Color Characteristics and Other Physico-chemical Parameters of Commercial Moroccan Honeys

Seven commercial Moroccan honeys were considered for chemical characterisation.
Volatile fraction, total polyphenols content, antioxidant and antiradical activities were
evaluated by employing different analytical methodologies. Several physical
parameters such as refractive index, pH, water content, solids content and colour
were measured. Volatile fraction revealed an abundant presence of cis- and translinalool
oxide in the seven studied samples. The presence of high levels of compounds
related to the Maillard reaction, like furfural and hydroxymethylfurfural, could be the
result of thermal treatments used to liquefy commercial honeys or of long storage
times. The CIE L*a*b*Cab*hab8 chromatic coordinates confirmed the advanced stage
of the Maillard reaction, showing L* values lower than the common values found for
honey of similar typologies.