Studies on Tasty Constitudents in Various Foodstuffs -Part 2. Tasty Constituents of Honey-

각종(各種) 식품(食品)의 정미성분(呈味成分)에 관(關)한 연구(硏究) -제 2 보(第 2 報) 벌꿀의 정미성분(呈味成分)-

  • Lee, Sung-Woo (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Kim, Kwang-Soo (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Lee, Kap-Rang (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Cho, Soo-Yuel (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Lee, Kang-Ja (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Kim, Kyung-Hee (Department of Food & Nutrition, College of Home Economics, Yeung Nam University)
  • 이성우 (영남대학교 가정대학 식품영양학과) ;
  • 김광수 (영남대학교 가정대학 식품영양학과) ;
  • 이갑랑 (영남대학교 가정대학 식품영양학과) ;
  • 조수열 (영남대학교 가정대학 식품영양학과) ;
  • 이강자 (영남대학교 가정대학 식품영양학과) ;
  • 김경희 (영남대학교 가정대학 식품영양학과)
  • Published : 1971.12.28

Abstract

Estimable taste constituents of the honey, e.g. amino acids, organic acids and sugars, were studied to evaluate the quality as well as the quantity of the honey obtained from several different origin. In the level of sugars and its components were very likely at all kinds of honey but sucrose amounts were slightly higher in feeding honey. Amino acids were highest in wild honey not only in its amount but its variety. Main components of the amino acids were found out as proline in feeding honey and in Tillaceae tree honey and as isoeucine in wild honey. Feeding honey demonstrates highest level of organic acids and the major constituents were oxalic acid and citric acid from wild honey, lactic acid from Tillaceae tree honey, and succinic acid from the feeding honey.

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