Italian Honey Authentication

15 samples of honey have been examined (Table 2): 14 from two Lombard provinces (4 from Brescia and 10 from Sondrio) and a sample purchased in China. Sensory, chemical and melissopalynological analysis were performed in order to characterize the samples. For the same purpose the samples were also analysed by means of an electronic nose. pH, humidity, potassium, calcium, manganese and selenium were the most effective parameters for honey characterisation. The electronic nose proved to be a promising technique in this field of research since it allowed to discriminate the Chinese sample from the Italian ones and the chestnut honey from the others.