ALBERTA HONEY COMPOSITION

Fresh honeys from the province of Alberta, Canada, were removed by filtration and stored frozen until analysis for moisture, enzymes (alpha- and beta-glucosidase, diastase), 5-(hydroxymethyl)-2-furaldehyde, proline, free and lactone acidity, ash and carbohydrate composition to establish original values for authentic Alberta honey. These samples were found to meet all major national and international honey specifications. Generally, the samples were lower in moisture, alpha-glucosidase, proline, acidity and ash than many world floral honeys. Proline levels were often lower than 200 ppm which has incorrectly been used as a minimum level for honey authenticity by some honey importers. Fructose-to-glucose ratios were very consistent and averaged 1.09. All samples contained turanose and/or palatinose, and maltose in significant (averaging 1.6%) quantities.