RT info:eu-repo/semantics/article T1 Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau A1 Pascual Maté, Ana A1 Osés Gómez, Sandra María A1 Marcazzan, Gian L. A1 Gardini, Silvia A1 Fernández Muiño, Miguel Ángel A1 Sancho Ortiz, María Teresa K1 Food analysis K1 Food composition K1 Honey K1 Moisture K1 Specific rotation K1 Sugars K1 Crystallization K1 GC-FID K1 Alimentos K1 Food AB This research was aimed to study the sugar composition of fifty-four representative artisanal honeys from the northern Iberian plateau. Moisture, specific rotation, and crystallization indexes were also determined. Sugars were analyzed by gas chromatography-flame ionization detector (GC-FID) after Pourtallier´s derivatization procedure. Fourteen carbohydrates were reliably quantified: two monosaccharides, five disaccharides, six trisaccharides and one tetrasaccharide. Honeydew honeys showed the highest disaccharides (6.71%) and trisaccharides (1.81%) averages and the lowest monosaccharides (63.10%) average, in contrast to heather honeys that had the lowest disaccharides (4.93%) and trisaccharides (0.69%) averages and the highest monosaccharides (70.96%). Chestnut honeys possessed low concentrations of monosaccharides, sucrose, trehalose, and trisaccharides. Clover and lavender honeys possessed high monosaccharide and disaccharide percentages. As expected, lavender samples showed the highest sucrose concentrations (0.05–5.18%). Isomaltose contents were particularly high in honeydew (1.17–2.49%) and chestnut (1.34–1.74%) samples, and low in lavender (0.6–1.16%) honeys, the latter also being low in raffinose (0.01‒0.05%). Moisture percentages (14.4–18.6%) indicated optimum honey ripeness. Averages for all groups of samples were levorotatory. In contrast to honeydew and chestnut honeys, lavender samples showed the fastest granulation tendency. In the analyzed honeys, the higher the percentage of isomaltose was, the lower the crystallization tendency the honeys exhibited. PB Elsevier SN 0889-1575 YR 2018 FD 2018-12 LK http://hdl.handle.net/10259/5366 UL http://hdl.handle.net/10259/5366 LA eng NO Junta de Castilla y León” (Spain) for supporting this research under the project BU007A08 DS Repositorio Institucional de la Universidad de Burgos RD 28-mar-2024