General Information The organic acids present Are acids in Honey contains a number in honey are significant honey important in food of acids which include because they interact with manufacturing? amino acids (0.05-0.1%) other flavors. Gluconic Yes, for the following reasons: and organic acids (0.57%, acid has flavor-enhancing range: 0.17-1.17%). The properties. •= The low pH of honey average pH of honey is 3.9 inhibits the presence (with a typical range of 3.4 What amino acids does and growth of microor- to 6.1). honey contain? ganisms. About 18 free amino acids are What is the acidity of known to occur in honey, but •= Its low pH makes honey, expressed in they are present in small honey compatible with meq/kg? amounts with little nutritional many food products in The total acidity of honey is significance. Honey contains terms of pH and 29.12 meq/kg (average) 0.05-0.1% amino acids. acidity. with a range of 8.68 to Proline is the most abundant. 59.49 meq/kg and a •= Acids are an important standard deviation of 10.33 Which other acids are component of the flavor 1 meq/kg. found in honey? and aroma of Honey contains a range of monofloral honeys. What are the organic aliphatic and aromatic acids. acids found in honey? The aromatic acids of honey •= Acids also contribute to A number of organic acids are important contributors to a manufactured are known to occur in its flavor. Both free and bound product’s flavor profile. honey, including acetic, aromatic acids have been butyric, citric, formic, reported in a variety of How does honey interact gluconic, lactic, malic, monofloral (from a single type with acidic/sour pyroglutamic, and succinic. of flower) honeys. Their products? The major organic acid is presence can be used to Research funded by the gluconic acid. Gluconic describe floral sources of National Honey Board2 has acid is produced in honey honey. shown that the addition of by the action of the clover, orange blossom and enzyme glucose-oxidase wildflower honeys at a on glucose. concentration of 25% to a 0.08% citric acid solution decreased the sourness of that solution by 65-70%. The addition of these honeys at a concentration National Honey Board • (303) 776-2337 • www.nhb.org • Page1/2 of 25% to a 0.15% citric acid solution resulted in almost a 75% decrease in sourness perception. Honey has the ability to “smooth” the flavor of very acidic products such as lemon juice or vinegar. The addition of honey can also help increase consumer acceptability of acidic/sour products. Therefore, honey is a highly valuable ingredient in sauces, dress- ings, condiments, beverages and sweet and sour manufactured foods.

References

1 USDA. 1962. White, J.W. Jr. et al. Composition of American Honeys. Tech. Bull. 1261. Agricultural Research Service, USDA, Washington, DC. 2 Resurreccion, A. 1995. Effect of Enhancement of the Basic Tastes and Desirable Flavors by Honey. Unpublished manuscript. Dept. of Food Science, University of Georgia, Athens, Georgia.

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