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Abstract
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Article Information:
Development of a Quantitative Descriptive Sensory Honey Analysis: Application to Eucalyptus and Clover Honeys
M.C. Ciappini, M.V. Di Vito, M.B. Gatti and A.M. Calviño
Corresponding Author: M.C. Ciappini
Submitted: December 15, 2012
Accepted: January 19, 2013
Published: July 05, 2013 |
Abstract:
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Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for the selection, training and monitoring of assessors was applied. Unifloraleucalyptus and clover honeys produced in Argentine were assessed using descriptive quantitative analysis. The sensory profiles differentiated clover honey (light, fruity and floral flavor with low intensity) from eucalyptus honey (more intense flavors, vegetable notes, aromatic, warm, small crystals with a high tendency to quick crystallization in mass). The analysis by principal components showed higher intensities of sweetness and smell for eucalyptus honeys and graininess for clover honeys. These appropriate indicators of quality provide a differentiating tool to increase the added value of these honeys.
Key words: Descriptive quantitative analysis, flavor, graininess, principal component analysis, smell, sweetness, unifloral honeys
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Cite this Reference:
M.C. Ciappini, M.V. Di Vito, M.B. Gatti and A.M. Calviño, . Development of a Quantitative Descriptive Sensory Honey Analysis: Application to Eucalyptus and Clover Honeys. Advance Journal of Food Science and Technology, (07): 829-838.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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