Honey quality in the Alpine ecosystem area

This dissertation is focused on the characterization of honey samples with different botanical origins from valleys Trentino Alto-Adige. The characterization of the honey was carried out using physicochemical parameters: pH, total soluble solids content (°Brix) and moisture content, and chemical parameters: carbohydrates, aromatic profile, and isotopic composition. The physicochemical factors are within the range of values reported in International and European regulations. The results show that these factors contribute to a lesser extent to the characterization of honey with different botanical origin. Carbohydrates, mainly disaccharides and trisaccharides, are related to the botanical origin and, their content is also influenced by honey aging processes. The statistical analysis applied to the results highlights that these allow characterizing honeys with different floral origins as well as inter-annual variability. The isotopic composition of light elements is likely associated with the geographical origin. The comparison of the Trentino Alto-Adige honey samples with those from other geographical areas show differences in the isotopic composition. The volatile organic components allow characterizing honey with different botanical origins, and highlight that the composition can be related to the vegetable source (nectar and/or honeydew) used by honeybees. Statistical analysis applied to chemical parameters demonstrates that carbohydrates and volatile organic compounds are the factors that allow differentiating the honey based on botanical origin