Beckh, G., & Lüllmann, C. 1998 Phenol - ein naturlicher Bestandteil neuseelandischen Waldhonigs? [Phenol as a natural component in New Zealand honeydew honeys.]. Deutsche Lebensmittel-Rundschau 94: 149-152.

Notes: Many different phenolic substances are known as characteristic components of honey responsible for the honey-specific or source-specific flavour and taste. Phenol itself is generally considered a residue of bee repellents. Maximum limits for phenol in honey are discussed between experts and the trade. In New Zealand honeydew honeys produced by the beech scale insect, Ultracoelostoma assimile on Nothofagus sp., phenol can be found at concentrations up to 0.2 ppm. Phenol in small amounts (<0.2 ppm) should be considered as a natural component of this type of honey. Discussion of the origin of phenols in honey.