Artículos de revistas
Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
Fecha
2013-07Registro en:
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
2042-4868
2042-4876
CONICET Digital
CONICET
Autor
Ciappini, Maria Cristina
Di Vito, M. V.
Gatti, M. B.
Calviño, Amalia Mirta
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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