Peculiarities of natural honey classification in the course of forensic commodity examination

Abstract

The main identification tasks of the commodity expertise of natural honey are to establish its authenticity, quality and assessment of compliance with the requirements of standards. To achieve these objectives, experts conduct a number of analyses and determinations, including determining the authenticity of honey, determining the botanical and geographical origin of honey, determining the composition and quality, determining compliance with quality standards, and determining the content of impurities and antioxidants. By carrying out these identification tasks, the examination helps ensure quality and safety of honey on the market and protects consumer rights. Defects in honey can occur for a variety of reasons and are usually the result of deficiencies in honey production, storage or transportation. The scientific article describes the peculiarities of classification of natural honey during forensic commodity examination, reveals the methodological aspects of forensic commodity examination of honey, identifies theoretical and practical problems of commodity research of honey, reveals the commodity characteristics of honey and its defects, instrumental methods of honey examination, in particular gas and liquid chromatography, spectroscopy, solid-phase microextraction, describes the main microbiological methods that can be used in the study of honey, offers a systematisation of information data on the peculiarities of forensic examination of honey with regard to its characteristic defects. The stages of conducting a forensic commodity examination of honey are presented. Recommendations regarding honey quality assessment for expert organizations and consumers are given.

Keywords

• classification of natural honey
• , forensic commodity examination
• quality
• instrumental methods
• microbiological methods
• defects of natural honey.