Quantitative 1 H NMR Characterization of Eight Honey Samples from the Western, Northern and Central Regions of Ivory Coast

Abstract

This study used quantitative 1 H NMR to characterize the chemical composition of eight honey samples from three distinct regions of Côte d’Ivoire. The analysis was carried out according to a standardized protocol in a certified laboratory. This analysis made it possible to identify and quantify thirteen major compounds with varying concentrations depending on the geographical origin. The carbohydrate profile, predominant in all samples, is dominated by fructose and glucose, with respective proportions of 35.6% to 38.9% and 25.8% to 32.4%. Minor sugars, including turanose, sucrose, and mannose, were detected in low concentrations. The analysis also revealed the presence of several compounds of interest for honey quality: carboxylic acids including citric, acetic, lactic and succinic acids; ethanol; as well as proline, an amino acid recognized as an indicator of maturity. 5-HMF, a marker of thermal degradation, and its precursor dihydroxyacetone, complete this detailed chemical profile. The measured levels of these compounds, particularly 5-HMF and proline, directly influence the organoleptic properties and allow for the assessment of the overall quality of the analyzed honeys.