Development of a Quantitative Descriptive Sensory Honey Analysis: Application to Eucalyptus and Clover Honeys

Summary Myrtaceae honeys produced in Sierra Morena (southern Spain, Andalusia) are obtained from both Eucalyptus camaldulensis and Myrtus communis, and honeys can be easily confused when classified as they come from the same botanical family. The characterisation was intended on the basis of their physicochemical, sensory and palynological properties. Cluster analysis (CA) and principal component analysis (PCA) allowed us to make a distinction between two honey profiles. The first one corresponds to the European sensory profile described for Eucalyptus unifloral honeys. The second profile, which sensory characteristics are absolutely different, has not been previously described. Classification of samples is proposed to be based on their pollen type and content and sensory attributes. Therefore, pollen type and content in E. camaldulensis and M. communis are required to distinguish Eucalyptus honey type from other honeys coming from Myrtaceae family. Sensory analysis identifies honey botanical source as well as palynological analysis: Eucalyptus sensory profile requires over 50% of E. camaldulensis and under 30% of M. communis pollen. Previously undefined sensory profile of myrtle honey is showed under 50% of E. camaldulensis and over 30% of M. communis pollen.

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“…Ciappini et al . () agree with our results on crystallisation grade pointing out the fine crystallisation of Eucalyptus .…”

Section: Resultssupporting

confidence: 93%

Sensory analysis integrated by palynological and physicochemical determinations plays a key role in differentiating unifloral honeys of similar botanical origins (Myrtaceae honeys from southern Spain)

Rodríguez

Serrano

Soldevilla

et al. 2015

Int J of Food Sci Tech

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“…Aroma attributes were grouped into odour families, as recommended by Piana et al (2004) with slight modifications (Ciappini et al, 2013;IRAM 15980-1:2014). Panellists had to select the descriptors they considered appropriate from a list of pre-established words that define honey aroma (Table S1).…”

Section: Sensory Analysismentioning

confidence: 99%

“…Nonetheless, Ciappini et al (2013) have already indicated that clover honeys from Pampeana region (Argentina) could be characterised as a subtle fruity and floral aroma. Only clover honeys showed a significant correlation with the aroma descriptors of the samples analysed (P = 0.012).…”

Section: Correlation Between Aroma Descriptors and Volatile Compoundsmentioning

confidence: 99%

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

Patrignani

Ciappini

Tananaki

et al. 2017

Int J of Food Sci Tech

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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.

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“…The honey samples were tested for odor, taste, appearance and color in comparison to respective references [38]. The panel of assessors was formed by seven people.…”

Section: Sensory Analysismentioning

confidence: 99%

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

Ciappini

Vitelleschi

Calviño

2015

International Journal of Food Properties

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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.

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Development of a Quantitative Descriptive Sensory Honey Analysis: Application to Eucalyptus and Clover Honeys

Cited by 15 publications

References 12 publications

Sensory analysis integrated by palynological and physicochemical determinations plays a key role in differentiating unifloral honeys of similar botanical origins (Myrtaceae honeys from southern Spain)

Sensory analysis integrated by palynological and physicochemical determinations plays a key role in differentiating unifloral honeys of similar botanical origins (Myrtaceae honeys from southern Spain)

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

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

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