Many of the organic acids used on or around honey bees were selected because they already occur in honey:

Nonaromatic organic acids in honey, from Crane and more recent sources:

Acetic
Butyric
Citric
Formic 
Fumaric 
Gluconic 
a-Ketoglutaric 
Lactic
Maleic
Malic
Oxalic 
Pyroglutamic 
Pyruvic 
Succinic 
Tartaric

Nonaromatic organic acids have not been as extensively studied as other honey components, even though very important honey properties, such as antibacterial and antioxidant activities, may depend on these components.

To date, the nonaromatic organic acids studied as agents against Varroa infestation have been formic, lactic, and oxalic acids. Citric acid has also been studied, although not as thoroughly as the others (43). Nonaromatic organic acids are hydrophilic, so that accumulation in wax does not occur and residues appear in honey only at very low, non-toxic concentrations (36). 

These compounds degrade over time, which is important for assessing the time necessary to minimize the presence of residues in honey. All of these acids are naturally present in honey, so it is important to establish whether the acid content in a given honey is due to the natural content or to a residue of acids introduced for Varroa infestation control.

Mato, I., Huidobro, J., Simal-Lozano, J., & Sancho, M. T. (2003). Significance of nonaromatic organic acids in honey. Journal of Food Protection®, 66(12), 2371-2376.

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