Open Access
Table 3.
Organoleptic and physico-chemical characteristics of the studied honey
| Indicator | GOST 54644-2011 | Year | |
|---|---|---|---|
| 2016 | 2017 | ||
| Aroma | Pleasant, from mild to strong, without extraneous odor | Pleasant, strong, without extraneous odor | Pleasant, strong, without extraneous odor |
| Taste | Sweet, pleasant without any aftertaste | Sweet, pleasant without any aftertaste | Sweet, pleasant without any aftertaste |
| Water weight fraction, %, no more than | 21.0 | 19.9±0.20 | 18.6±0.32 |
| Diastase number, Gautte points, no less than | 7.0 | 20.25±1.32 | 18.63±1.84 |
| Total acidity, cm3 NaOH, no more than | 4.0 | 1.50±0.084 | 2.41±0.69 |
| Weight fraction of reducing sugars, % no less than | 82.0 | 83.73±0.24 | 86.50±0.37 |
| Qualitative reaction to hydroxymethyl furfural | Negative | Negative | Negative |
| Signs of fermentation | Not allowed | No signs | No signs |
| Mechanical impurities | Not allowed | No impurities | No impurities |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.