Artículo
Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
Fecha de publicación:
07/2013
Editorial:
Maxwell Scientific Publications
Revista:
Advance Journal of Food Science and Technology
ISSN:
2042-4868
e-ISSN:
2042-4876
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
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Articulos(IQUIMEFA)
Articulos de INST.QUIMICA Y METABOLISMO DEL FARMACO (I)
Articulos de INST.QUIMICA Y METABOLISMO DEL FARMACO (I)
Citación
Ciappini, Maria Cristina; Di Vito, M. V.; Gatti, M. B.; Calviño, Amalia Mirta; Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys; Maxwell Scientific Publications; Advance Journal of Food Science and Technology; 5; 7; 7-2013; 829-838
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