Co-Authors:
Lindner, P., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan, Israel
Bermann, E., Human Biology Research Center, Hadassah University Hospital, Jerusalem, Israel
Gamarnik, B., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan, Israel
Abstract:
Israeli honey samples were characterized with respect to the isotope ratio parameters δ13C, measured by mass spectrometry, and D/H(CH3) of the ethanols produced by alcoholic fermentation, measured by deuterium NMR. Ethanols obtained from fermentation of citrus honeys have D/H(CH3) values similar to ethanols from citrus juice and that exceed the values obtained from other honeys by 5 ppm. This difference in D/H(CH3) can be used to confirm the authenticity of citrus honeys. The δ13C values of all honeys tested were similar and typical to C3 plants. Measurements of D/H(CH3) of ethanols derived from honey and of δ13C of the honey sugars are useful for detection of adulterations of citrus honey.
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