Chemometrics Classification of Argentine Clover and Eucalyptus Honeys According to Palynological, Physicochemical, and Sensory Properties

Abstract

Palynological, physicochemical and sensory methods were applied to ascertain the most discriminant variables for honey characterization. Fifteen physicochemical parameters, six indicators of antioxidant capacity and eight sensory attributes were considered. Clover and eucalyptus honeys were differentiated when the linear discriminant analysis was applied.Electrical conductivity, sugars, ferric ion reducing and Trolox equivalent an tioxidant capacity were the most discriminant variables. Odor and color intensities were the sensory attributes scoring the major differences between honeys. The canonical correlations technique pointed out that differences were related primarily to the content of pollen from Trifolium, Downloaded by [UQ Library] at 01:00 15 June 2015 A c c e p t e d M a n u s c r i p t 2 Medicago sativa and Lotus. These standards of quality provide a differentiating tool to classify unifloral honeys.

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

“…A panel of 12 highly qualified assessors selected and trained following IRAM standards (IRAM 20005-1: 1996) evaluated the odour, appearance and colour of honey, as described in IRAM 15980-1:2014 andIRAM, 19962: 1995. Briefly, the colour intensity, sweetness, salty, sour and bitter taste, persistency as well as several parameters associated with the crystallisation of honey samples (the scale of granularity, fluency, crystallisation and crystal size) were determined on a seven-point scale, where zero indicated no property (Ciappini et al, 2016). The 'granularity' parameter was related to the perception of the crystal size and number in the mouth, whereas 'crystallisation' refers to the presence of crystals.…”

“…Argentina is the second largest honey exporter after China, and the quality of its products is recognised worldwide (Patrignani et al, 2015). Nevertheless, honey is mainly sold in bulk without any floral classification, and there is only limited information on its sensory characteristics (Ciappini et al, 2016). Besides, the association between the physicochemical characterisation of Argentinean honeys and their flavour and texture parameters remains unstudied.…”

Evaluation of the Pivot Profile©, a new method to characterize a large variety of a single product: Case study on honeys from around the world

“…The color of honey may be influenced by different parameters such as harvesting time and the flower or geographical origin (Silvano et al, 2014), but also the extraction conditions, exposure to heat or storage time (Ciappini, Vitelleschi, & Calviño, 2016;Piana et al, 2004). No clear differences were observed for different collection dates.…”

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

“…The sensory analysis of honey has been applied primarily to the characterization and distinction between honeys from different floral sources or from different geographic regions, and it is usually accompanied by compositional analysis. [10][11][12][13][14][15][16][17][18] Some studies have been conducted to evaluate the effect of temperature over time on honey's sensory and chemical properties. [19][20][21] However, studies evaluating the effect of honey harvesting method on honey sensory properties are limited.…”