Impact of Floral Sources on Honey Properties

The properties of honey, including its nutritional, therapeutic, and sensory characteristics, are significantly influenced by the floral sources from which it is derived. This study explores the impact of diverse floral origins on the physicochemical, antioxidant, antimicrobial, and organoleptic properties of honey. Variations in nectar composition, such as sugar content, phenolic compounds, and volatile organic compounds, contribute to differences in honey's color, flavor, viscosity, and bioactive potential. Monofloral honeys, derived from specific plant species, exhibit distinct profiles compared to multifloral honeys, which are a blend of multiple nectar sources. For instance, honeys from Manuka (Leptospermum scoparium) and Buckwheat (Fagopyrum esculentum) are renowned for their high antioxidant and antimicrobial activities, while Acacia (Robinia pseudoacacia) honey is prized for its mild flavor and low crystallization tendency. Environmental factors, such as soil type, climate, and beekeeping practices, further modulate these properties. Understanding the relationship between floral sources and honey characteristics is crucial for optimizing its quality, ensuring authenticity, and enhancing its value in both culinary and medicinal applications. This review highlights the importance of floral diversity in shaping honey's unique properties and underscores the need for sustainable beekeeping practices to preserve floral resources and honeybee health.