Organoleptic and chemical properties of propolis: a review
Sarapa A, Peter A, Büttner A, Loos H (2025)
Publication Type: Journal article, Review article
Publication year: 2025
Journal
Article Number: e202305216
DOI: 10.1007/s00217-025-04708-y
Abstract
Abstract: Honeybees (Apis mellifera) produce propolis by collecting material from plant resins, leaves, buds or exudates, and mixing it with beeswax and their saliva. This mixture is placed in the hive to stabilize the temperature, glue the frames together, fix gaps, and protect the bee family from outside threats. The origin, local flora, collection time and bee genetics influence the organoleptic, chemical and biological properties of propolis. Propolis is rich in phenolic compounds such as phenolic acids, tannins, flavonoids, stilbens and lignans and in other secondary plant metabolites. It is used in medicines, cosmetics and food. Clinical studies show that propolis can be used to treat various health problems. The present review provides a comprehensive overview of the main chemical compounds and flavonoid content of propolis. It highlights the need for further research to understand how environmental conditions influence the organoleptic properties and composition of propolis, and discusses the potential of propolis in food production and preservation.
Authors with CRIS profile
Astrid Sarapa
Lehrstuhl für Aroma- und Geruchsforschung
Andrea Büttner
Lehrstuhl für Aroma- und Geruchsforschung
Helene Loos
Lehrstuhl für Aroma- und Geruchsforschung
Involved external institutions
Croatia (HR)How to cite
APA:
Sarapa, A., Peter, A., Büttner, A., & Loos, H. (2025). Organoleptic and chemical properties of propolis: a review. European Food Research and Technology. https://doi.org/10.1007/s00217-025-04708-y
MLA:
Sarapa, Astrid, et al. "Organoleptic and chemical properties of propolis: a review." European Food Research and Technology (2025).
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