The aim of this thesis was to establish a correlation between different physicochemical properties of honey, sugar syrups, as well as honey and syrup mixtures. For that purpose, it was analysed how these properties vary across three different honey types, namely acacia, polyfloral and chestnut honeys, depending on their sugar syrup concentration or syrup type added (such as a glucose-fructose or rice syrup). Honey is classified among ten most often adulterated food products. Given numerous unfair practices occurring in the honey production, the thesis explored which alternative method would be the most feasible and robust one to detect any potential honey adulteration. The results obtained have shown that the physicochemical properties largely depend on the botanical origin of honey, as well as on the concentration and type of the syrup added. The DSC analysis demonstrated that the glass transition temperature decreases as the concentration of the syrup added increases. The water content in honey has been found to rise with the increase of syrup content. Similarly, as the syrup concentration increases the pH values observed rise, and those of the electrical conductivity diminish. It was also noticed that with the addition of syrup to honey, free acidity is reduced, and lactone content increased. The increase of syrup concentration also plays an important role in the colour of honey, with the L* parameter values increasing, and the a* parameter decreasing, or - in the case of the b* parameter - the values decreasing for both acacia and floral honeys, while increasing for chestnut honey.
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