Honey from the region of Rtanj mountain

Abstract

The Republic of Serbia is characterized by a long tradition in beekeeping with a large annual honey production of about 7000 t and a high average annual export growth rate. These facts point to the necessity of continuous quality control of honey produced in Serbia with the focus on special honey types with protected botanical and geographical origin (linden honey from Fruška gora, honey from Homolje, Đerdap honey, and Kačar honey). Honey from the region of Rtanj Mountain (Rtanj honey) became the product with geographical indication certificate obtained at the national level in 2022. The geographical area where Rtanj honey is produced is located in eastern Serbia and includes the area of two municipalities, Sokobanja and Boljevac. From the aspect of beekeeping and honey production, it is important to emphasize the meadow phytocenoses of great floristic diversity, with the presence of endemic and relict species, which represent one of the most characteristic centers of diversity in Eastern Serbia. Several studies have proposed different chemical markers to determine the region of honey origin. Pollen types, chemical composition, mineral content, polyphenol profile and sensory characteristics of honey are strongly influenced by its geographical origin.Therefore, physicochemical parameters, minerals and sensory profile of honey samples (76) were used to characterize Rtanj honey with the focus on establishing the geographical origin of this honey type. Among physicochemical parameters moisture content, electrical conductivity, pH, free acidity and HMF were determined. Although moisture content of Rtanj honey samples was in the wide range of 13.6 ± 0.23–19.2 ± 0.07% all of them were below the limit (max 20%) recommended by Codex Alimentarius Commission. Free acidity of Rtanj honey values ranged from 23.2 ± 0.14 to 65.6 ± 0.38 meq/kg with only one sample being above the limit (50 meq/kg). The pH values in examined Rtanj honey samples varied from 3.42 ± 0.10 to 5.54 ± 0.22. Electrical conductivity of honey samples ranged from 114 to 1251 S/cm indicating that some honey samples contained honeydew. The contents of in all samples of Rtanj honey HMF indicated that honey was fresh (HMF  10 mg/kg). Rtanj honey dominantly contained K ( 3000 mg/kg), but also Mg (cca 150 mg/kg), Ca ( 100 mg/kg), Na (15 mg/kg), Mn (8 mg/kg), Fe ( 1,50 mg/kg) and other minerals. Rtanj honey colour varied from light yellow ochre to light amber (12–65 mm, rated on Pfund's colour scale). Taste of Rtanj honey developed from moderately sour to moderately sweet, with the appearance of a slightly bitter aftertaste. Depending on the dominant honey plants, Rtanj honey aroma represented a harmonious combination of herbal, fruity and floral notes. Rtanj honey odour was reminiscent of dried herbs, fermented fruit, interspersed with light floral scents. Rtanj honey aroma had a weak persistence with noticeable notes of caramel and fried sugar, as well as those of fresh and fermented fruit and fresh flowers during consumption. Rtanj honey was of moderate to high viscosity, and upon crystallization it crystallized in the form of moderately coarse to coarse crystals.