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Anal. M Saison 2007 Analysis Report According to ISO 17025 Louvain-la-Neuve, 28/10/2019 Certificat n°312-TEST CARI ASBL RED SAND TRADING & CO SA 4, Place Croix du Sud B - 1348 Louvain-la-Neuve BELGIUM SOENENS Gaetan Tél. : +3210/47 34 16 Route de Philippeville, 55 Fax. : +3210/47 34 94 e-mail : [email protected] 5651 TARCIENNE http://www.cari.be Sample description: Your reference / Batch: Eucalyptus 11318 Honey N° 3924720 Region: Madagascar Received on 17/09/2019 Visited flora : Eucalyptus Harvest period: de l'année 1. CHEMICAL - PHYSICAL ANALYSIS Harmonised method of the European Honey Commission (Apidologie Revue, 1997, Special Issue) Legal regulation : CEE-2001-110 a) Testing analysis according to ISO 17025:2005 Refractometry at 20°C Moisture content (%) 17,3 ± 0,4 Recommended Limit ≤ 18 % Legal limit ≤ 20 % Equivalence point Titration pH / Acidity "Limit of Detection" : Free Acidity ≤ 1,5 Initial pH 4,6 ± 0,18 "Limit of Quantification": 1,5 < FA ≤ 3,5 Legal limit for FA ≤ 50 pH at equivalence point ± 0,67 Free acidity - FA (meq/kg) ± Electric conductivity 1,34 ± 0,02 Electric conductivity at 20°C Legal limit for honeydew (mS/cm) conductivity ≥ 0,8 HMF (mg/kg) 1,4 ± 2,3 Méthode HPLC non détecté: HMF ≤ 0,3 Legal limit Hydroxymethylfurfural HMF ≤ 40 non quantifié: 0,3 < HMF ≤ 1,0 tropical honey ≤ 80 Saccharase index 14,1 ± 1,7 Sprectroscopic Method "Limit of Detection" : IS ≤ 0,9 "Limit of Quantification": 0,9 < IS ≤ 2,1 Recommended Limit > 10 If IS < 10 then ID/IS ≤ 2,5 Diastasic activity (Schade) ± Diastasic activity with phadebas "Limit of Detection" : ID ≤ 0,3 Legal limit: ID > 8 "Limit of Quantification": 0,3 < ID ≤ 1,9 For some monofloral honey (like citrus) : ID > 3 if HMF < 15 mg/kg FE.LAB.8.27/Rév.1 This document may only be reproduced in full.The results given herein apply to the submitted sample only . Page 0/3 b) Other analysis Honey N° 3924720 Sugars (% fresh material) by Gas Chromatography Monosaccharides Fructose 36,33 ± 3,32 Glucose 33,99 ± 2,14 Frutose/Glucose proportion 1,07 Disaccharides Trisaccharides Maltose + not determined 1,85 ± 1,32 Raffinose 0,30 ± 0,12 Turanose + not determined 0,55 ± 0,64 Erlose 0,05 ± 0,16 Melibiose and isomaltose 0,09 ± 0,38 Melezitose 0,00 ± 0,40 Sucrose 0,26 ± 0,10 Maltotriose 0,00 ± 0,32 Trehalose 0,00 ± 0,10 Panose 0,00 ± 0,59 Gentiobiose 0,00 Isomaltotriose 0,00 ± 0,09 Palatinose 0,00 ± 0,08 Acetolyse method according to Erdtman G. 1969. 2. DETERMINATION OF POLLEN Handbook of Palynology. Munksgaard, Copenhagen, 486 p. Pollen spectra Density Très Forte Main pollens (> 40%) Eucalyptus sp. (Eucalyptus) (93%) Accompanying pollens (between 10 and 40 %) Isolated pollens Ericaceae, Acacia sp. (Acacia) , Asteraceae (<10%) Significant isolated pollens Other element 3. ORGANOLEPTIC SPECTRA 3.1. Appareance Physical state of the product: Homogène Visual At reception Onctueux Color At end of analysis Tartinable Fluid honey (Pfund) 83 “roux” Crystallisation Imperceptible Crystallised honey (Pantone) 131 Ocre Jaune Foncé Sanding Très Fin 3.2. Smell and Taste Légend intensity 1: minor 2: middel, 3: predominant SMELL FLAVOR Intensity Chaud Intensity Végétal 2 Épicé Sweet Acid 1 TASTe Bitterness Intensity Astringency 1 Caramélisés sucre brun Hot 3 ⇒ ⇒ Refreshing Floral / Fruity Spicy Fresh EXOGENE AROMA Chemical Wooded 1 ⇒ Boisé ⇒ Néant Spoiled PERSISTENCE 2 This document may only be reproduced in full.The results given herein apply to the submitted sample only . Page 1/3 FE.LAB.8.27/Rév.1 INTERPRETATION of RESULTS We interpreted the results of tests carried out on your honey, which enabled us to determine its origin and advice for its conservation. Honey N° 3924720 Your reference / Batch: Eucalyptus 11318 Validated by : CM TECHNICAL INFORMATION TRADE INFORMATION Comments: Kind of honey : Eucalyptus Floral Source: Eucalyptus Region of production : Madagascar Condition for optimal conservation : less than 20°C Consume preferably before the end of june 2021 Période de récolte: de l'année SMELL Intensity warm vegetal chimical Smell Intensity : fruity spicy altered floral fresh exogenous TASTE Intensity Taste Intensity : OHot ⇒ caramélisés ⇒ sucre brun K OFloral/Fruity Taste and Flavor : Miel aux notes chaudes et K épicées OFresh K OChimical* K OWooded ⇒ boisé K OSpoiled* * NotesK "chemical" or "spoiled" are related to the flora visited by bees, but not resulting in any case of external contamination FLAVOR Intensity OSweeteness Flavor Intensity : OKAcidity OKBitterness OKAstringency OKRefreshing K OSpicy According to CARI's quality criteria, K this honey corresponds to 4 stars. EXOGENEOUS AROMA ⇒ Néant The sample meets the legal regulation and PERSISTENCE quality criteria recommended This document may only be reproduced in full.The results given herein apply to the submitted sample only . Page 2/3.
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