Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques. (7th December 2017)

• Record Type: Journal Article
• Authors: Patrignani, Mariela; Ciappini, Maria Cristina; Tananaki, Chrysoula; Fagúndez, Guillermina Andrea; Thrasyvoulou, Andreas; Lupano, Cecilia Elena
• Is Part Of: International journal of food science & technology. Volume 53:Number 5(2018)
• Page Start: 1176
• Page End: 1184
• Publication Date: 2017-12-07
• Subjects: Aroma -- colour -- crystallisation -- honey -- multivariate analysis -- sensory analysis -- volatile compounds; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13694
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the present work, the sensory characteristics and physicochemical parameters of Argentinean honeys from different ecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content, electrical conductivity, sugar profile and volatile compounds were analytically determined in honey samples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation, colour intensity and aroma) were evaluated by a trained panel. Significant correlations were found between honey crystallisation degree and hydroxymethylfurfural content and diastase activity ( P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour. Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatile profile ( P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers' preference can be successfully associated with the chemical composition of honey by multivariate statistical analysis. Abstract : Correlations of sensory parameters with physicochemical characteristics