Effect of conditioning on HMF content in unifloral honeys

HMF (5-hydroxymethylfurfural) is considered an important quality parameter for honey and maximum values are fixed by theEuropean Directive no.110 (2001). In this paper, the HMF levels during the heating process of four unifloral Sicilian honeys(Orange, Eucalyptus, Sulla, Chestnut) were determined; the kinetics of HMF formation were also investigated. The HMF formationwas correlated with chemical characteristics (pH, free acids, total acidity and lactones) of the different honeys. The dataobtained were statistically elaborated. The results indicate non-equivalence among different honey types with regard to the heatingtreatment and the importance of reviewing the directive. Thus, the present standards for honey HMF content seem too large insome cases (Chestnut honey) and too restrictive in others (Citrus honey).