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. 2021 May 2;10(5):997. doi: 10.3390/foods10050997

Figure 1.

Figure 1

Quantities of honey components (in g/100 g) in M. ferruginea honey (TZ_1), M. ferruginea honey after 18 months of storage (TZ_18), and Bulgarian honey (BG) (average values of 10 samples). Acronyms: Ala—Alanine; Gln—Glutamine; Glp—Pyroglutamic acid; Ile—Isoleucine; Pro—Proline; Tyr—Tyrosine; Val—Valine; AA—Acetic acid; CitA—Citric acid; FoA—Formic acid; LA—Lactic acid; MalA—Malic acid; PyrA—Pyruvic acid; ShA—Shikimic acid; SucA—Succinic acid; 2,3Bd—2,3 Butanediol; EtOH—Ethanol; Q—Quercitol; F—Fructose; G—Glucose; Gb—Gentiobiose; Ima—Isomaltose; IMu—Isomaltulose; Kb—Kojibiose; Lu—Leucrose; Ma—Maltose; Mu—Maltulose; Ng—Nigerose; Su—Sucrose; Tru—Trehalulose; Tu—Turanose; ααTr—ααTrehalose; αβTr—αβTrehalose; Er—Erlose; 1-Ks—1-Kestose; Mr—Maltotriose; Mz—Melezitose; Pa—Panose; Rf—Raffinose; HMF—5-Hydroxymethylfurfural; Tri—Trigonelline; Urd—Uridine; U—Unknown.