Flavonoids, phenolic acids and abscisic acid
in Australian and New Zealand
Leptospermum honeys

Flavonoids, phenolic acids and abscisic acid
in Australian and New Zealand
Leptospermum honeys

Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys

The quality of honey is judged by the botanical or floral origin and chemical composition (Cherchi, Spanedda, Tuberoso, & Cabras, 1994) and price of honey is based on its quality and, hence, its floral origin (Andrade, Ferreres, & Amaral, 1997). Traditionally, the floral source of a honey has been identified by the analysis of bee pollens present in the honey. However, Tan, Wilkins, Molan, Holland, and Reid (1989) suggested that chemical approaches might be more accurate and easily undertaken in the characterisation of the floral source of a honey. The use of phenolic compound analysis, including flavonoids, in the identification of honeys has been suggested (Amiot, Aubert, Gonnet, & Tacchini, 1989) and has since been used as a tool for studying the floral and geographical origins of honeys.

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