QUALITY EVALUATION OF SPANISH ROSEMARY (ROSMARINUS-OFFICINALIS) HONEY

The qualities of 27 samples of rosemary (Rosmarinus officinalis L.) honey from Aragon (Spain) was evaluated. Most samples showed a proper maturity considering the low moisture content. The low electrical conductivity and ash content were typical of pale honeys. Optical rotation was mostly levorotatory except for four samples with high sucrose content. Since the hydroxymethyl-furfural content was low and the diastase activity was high, a good freshness was estimated. The total acidity (below 40 meq/kg) indicated absence of undesirable fermentation; additionally the mean pH around 3.70 is usual in this kind of honey. The fructose/glucose ratio was 1.17 +/- 0.01 and sucrose content averaged 1.97 +/- 0.27%. The analysis of sediment showed a very low honeydew indication which explains the low trisaccharide content found in the samples by GC-FID quantitation.