Organoleptic, physical and chemical parameters of Omsk region honey

Results of the physical and chemical analysis of samples of the honey gathered in the territory of nine areas of the Omsk region from 2015 for 2017 are presented. All studied samples had sweet, pleasant taste and aroma of different intensity, without not characteristic smacks and smells, with the consistence corresponding to the period of year. Color of the honey presented for examination differed in a big variety: from light-amber to dark amber. At microscopy of dabs the pollen grains characteristic of the melliferous herbs which are found in the territory of the Omsk region were found. After organoleptic inshection which has confirmed compliance of samples of GOST 19792-2001 in the presented samples the research of a mass fraction of water, the reducing sugars and sucrose and also diastase, the general acidity and research of hydroxymethylfurfural (oxymethylfurfural) has been conducted. The conducted researches have shown that the mass fraction of water which isn't exceeding 19.5 % speaks about suitability of the studied honey to long storage and resistance to fermentation. Honey, collected in the territory of the Omsk region also differ in the high content of the reducing sugars to which share 85-89.8 % of solids of honey fall that testifies to their maturity and nutritiousness. The mass fraction of sucrose varied ranging from 1.8 up to 3.3 %. It is established that the diastase activity of the Omsk honey varies in the wide range. The resalts of the general acidity in the Omsk honey is defined in the range of 1,8-2,4 cm3 of NaOH and demonstrates their bactericidal activity. Negative quality reaction to presence hydroxymethylfurfural (oxymethylfurfural) demonstrates the correct technological processing and high quality of the studied samples. Thus, honey, collected in the territory of the Omsk region, in general conform to requirements of interstate GOST 19792-2001 Natural honey. Specifications., but have the numbers of characteristic organoleptic properties and certain physical and chemical resalts determined by features of a geographical arrangement of the area, climate and growing in the territory of the area melliferous herbs.