# Physico-Chemical and Melissopalynological Characterization of Czech Honey
## 3 Results and Discussion
### Physico-Chemical Characterization of Czech Honey
In Czech honeys, the differences between honeys have not been demonstrated. The last parameter is F. Ac. This parameter is influenced by the content of organic acids from botanical sources and, in case of higher concentrations of organic acids, and it indicates mainly the fermentation of honey. Therefore, it can also be used to classify honeys [32]. This statement was also confirmed by our results, where a statistically significant difference was demonstrated between HD and other honeys and also between BH and TH (\(p<0.05\)) (Table 2). In comparison with European honeys, however, the average content of F. Ac. in Czech honeys is lower in RH (15 mg/kg) and higher in HD (34 meq/kg) (Figure 2). \begin{table}
\begin{tabular}{l c c c c c c c} \hline  & **BH** & **FH** & **PH** & **HD** & **LH** & **RH** & **TH** \\ \hline E. Cond. (mS/cm) & \(0.24\pm 7\)\({}^{\text{a}}\) & \(0.4\pm 17.1\)\({}^{\text{a}}\) & \(0.5\pm 20.9\)\({}^{\text{ab}}\) & \(1.1\pm 19.7\)\({}^{\text{c}}\) & \(0.7\pm 13.5\)\({}^{\text{bc}}\) & \(0.6\pm 11.8\)\({}^{\text{ab}}\) & \(0.6\pm 31.8\)\({}^{\text{b}}\) \\ Colour (Pfun) & \(73.3\pm 2.8\)\({}^{\text{b}}\) & \(49.4\pm 20\)\({}^{\text{a}}\) & \(59.1\pm 11.5\)\({}^{\text{b}}\) & \(76.3\pm 16.8\)\({}^{\text{b}}\) & \(45.6\pm 21.2\)\({}^{\text{a}}\) & \(47.4\pm 12\)\({}^{\text{a}}\) & \(50\pm 17.1\)\({}^{\text{a}}\) \\ HMF (mg/kg) & \(2.5\pm 1.9\)\({}^{\text{a}}\) & \(3.1\pm 3.9\) & \(4.3\pm 3.4\) & \(2.5\pm 3.5\) & \(2.5\pm 2.8\) & \(1.7\pm 1.3\) & \(3.5\pm 6.2\) \\ Diastase (DN) & \(16\pm 1.8\)\({}^{\text{a}}\) & \(25.1\pm 7.8\)\({}^{\text{b}}\) & \(24.4\pm 6.4\)\({}^{\text{b}}\) & \(24.1\pm 7.8\)\({}^{\text{b}}\) & \(18.6\pm 7.2\)\({}^{\text{ab}}\) & \(24.4\pm 1.5\)\({}^{\text{b}}\) & \(23.5\pm 6.8\)\({}^{\text{ab}}\) \\ Water (g/100 g) & \(17\pm 1.5\) & \(17.8\pm 1.6\) & \(17.1\pm 1.1\) & \(16.6\pm 1.4\) & \(16.2\pm 2.4\) & \(16.4\pm 0.9\) & \(17.2\pm 1.5\) \\ F. Ac. (meq/kg) & \(14.7\pm 6.1\)\({}^{\text{a}}\) & \(21.2\pm 8.3\)\({}^{\text{a}}\) & \(22.1\pm 8.3\)\({}^{\text{b}}\) & \(34.5\pm 5.6\)\({}^{\text{c}}\) & \(20.5\pm 6.6\)\({}^{\text{ab}}\) & \(23.7\pm 6.4\)\({}^{\text{ab}}\) & \(25.8\pm 10.8\)\({}^{\text{b}}\) \\ Fructose (g/100 g) & \(37\pm 2.2\)\({}^{\text{b}}\) & \(37.3\pm 2.6\)\({}^{\text{b}}\) & \(36.7\pm 3\)\({}^{\text{b}}\) & \(33.1\pm 2.8\)\({}^{\text{a}}\) & \(34.5\pm 3.4\)\({}^{\text{a}}\) & \(37\pm 1.1\)\({}^{\text{b}}\) & \(36.3\pm 2.5\)\({}^{\text{b}}\) \\ Glucose (g/100 g) & \(36.5\pm 2.9\)\({}^{\text{c}}\) & \(34.3\pm 3.2\)\({}^{\text{b}}\) & \(31.7\pm 3.9\)\({}^{\text{b}}\) & \(28.1\pm 2.4\)\({}^{\text{a}}\) & \(30.1\pm 1.6\)\({}^{\text{ab}}\) & \(31.8\pm 1.8\)\({}^{\text{bc}}\) & \(30.7\pm 1.8\)\({}^{\text{ab}}\) \\ F + G (g/100 g) & \(73.5\pm 4.8\)\({}^{\text{b}}\) & \(71.6\pm 5\)\({}^{\text{b}}\) & \(68.4\pm 6.5\)\({}^{\text{b}}\) & \(61.2\pm 4.9\)\({}^{\text{a}}\) & \(64.6\pm 4.6\)\({}^{\text{ab}}\) & \(68.8\pm 1.3\)\({}^{\text{a}}\) & \(67.1\pm 4\)\({}^{\text{ab}}\) \\ F/G (g/100 g) & \(1\pm 0.1\)\({}^{\text{a}}\) & \(1.1\pm 0.1\)\({}^{\text{ab}}\) & \(1.2\pm 0.1\)\({}^{\text{b}}\) & \(1.2\pm 0.1\)\({}^{\text{c}}\) & \(1.1\pm 0.1\)\({}^{\text{b}}\) & \(1.2\pm 0.1\)\({}^{\text{b}}\) & \(1.2\pm 0.1\)\({}^{\text{c}}\) \\ Sucrose (g/100 g) & \(0.1\pm 0.2\)\({}^{\text{a}}\) &Figure 2: Variability of the various parameters in European and Czech honey. Grey—European honey [9]; blue—Czech honey. Carbohydrates are an important ingredient in honey. On the one hand, they contribute to the high energy value of honey as a foodstuff, and under certain conditions they can be used for the classification of honeys. The amount and ratio of glucose and fructose can be used to sort monofloral honeys, and other honey carbohydrates can be used to classify honey into blossom honey and honeydew [32]. The representation of carbohydrates in Czech honeys is shown in Table 2. The fructose content of TH and RH was lower compared to European honeys (Figure 2).