二十一種由蜂巢直接收集與零售商價購之蜂蜜樣品被應用於本項研究。顯著差異存在於樣品之色澤、氣味、混濁度、口感、味道、甜度及餘味。水分含量介於11.1~19.8%。果糖與葡萄糖為21種樣品中糖之主要型式。果糖含量介於33.1~39.0%。葡萄糖含量介於25.6~37.3%。蔗糖之殘留量在大多數的蜂蜜樣品中被檢出，其含量介於0.10~0.37%。樣品之總糖含量介於64.9~80.4%。葡萄糖百分比顯示樣品正快速地顆粒化；而葡萄糖/水之比值顯示數種樣品有非顆粒化之趨勢。所有樣品之果糖/葡萄糖之比值均大於1.0。伴隨著1.01~1.14低指標，其中12種樣品也許有令人誤解的葡萄糖/水之比值，因此數據與先前被報導的研究並不十分吻合。與其他顆粒化指數相較，本實驗中樣品具有葡萄糖/水之比值≥ 1.0，顯示快速顆粒化之趨勢。果糖/葡萄糖之比值也許不是最好的顆粒化趨勢指數。依據（葡萄糖/水）/果糖之比值，許多蜂蜜品牌有較低的顆粒化趨勢，此發現亦證實葡萄糖/水之比值的結果。果糖與葡萄糖之間的含量差異介於0.4~10.0%。蜂蜜樣品的官能品評與化學分析均有良好的線性關係。本項研究成果將有助於研究人員瞭解蜂蜜的性質與其對消費者喜好之影響。

Twenty-one honey samples, both collected directly from the hive and purchased from retail sources, were used in this study. Significant differences existed among the samples in terms of color, smell, thickness, mouth feel (texture), taste, sweetness, and aftertaste. Water content ranged from 11.1% to 19.8% and fructose and glucose represented the major sugar forms in all 21 samples. Fructose percentages ranged from 33.1% to 39.0%. Glucose percentages ranged from 25.6% to 37.3%. Trace amounts of sucrose were detected in most honey samples, with percentages ranging from 0.10% to 0.37%. Total sugar in the samples ranged from 64.9% to 80.4%. The glucose percentages in samples indicated all samples were fast granulating, while glucose/water ratios indicated that several samples were had non-granulating tendencies. All samples had fructose to glucose ratios greater than 1.0. Twelve of the 21 samples may have misleading glucose to water ratios, associated with low indices ranging from 1.01 to 1.14, and their data did not fit well with previously reported studies. In this study, a sample with a glucose/water ratio of ≥ 1.0 indicated a tendency to granulate rapidly, as compared to other granulating indices. The fructose to glucose ratio may not be the best index for granulation tendency. Based on the ratio of (glucose-water) to fructose, several honey brands had a lower granulation tendency; a finding in agreement with glucose to water ratio results. Differences between fructose and glucose contents ranged from 0.4% to 10.0%. Good correlations were found between sensory evaluations and chemical analyses of honey samples. The results of this study may help improve researchers’ understanding of of honey properties and their impact on consumer preference.