Free Amino Acids Content of Honeys from Poland

There are many potential analytical markers for the distinction of the botanical origin of honey. Melissopalinology has been in use for years but nowadays it is assumed that such a procedure has severe drawbacks [Nozal et al., 2004]. The most frequently aroma compounds, sugar profi le, fl avonoids pattern, organic acids, isotopic relations, protein and amino acid composition are analysed to characterise honey [Anklam, 1998; Bogdanov et al., 2004; Nozal et al., 2004; Ruoff & Bogdanov, 2004; Wilczynska, 2010]. Amino acids markers were described by Gonzales Paramas et al. [2006] who showed that the next abundant after proline are: γ-aminobutyric acid (g-Aba) for chestnut-tree and oak honeys and asparagine for ilex. Distinction of origin is not an easy task because honey composition is affected by many factors, including climatic and soil conditions as well as storage, aging and processing techniques [Hermosin et al., 2003]. European Union regulations concerning food products [Council Directive, 2001; Codex Alimentarius, 2001] have established composition and quality parameters for honey but those do not involve the content of free amino acids. There is no yet approved method that would state how to determine amino acid content of honey [Rebane & Herodes, 2010].