Sensory characteristics of eucalyptus and clover honeys

CIAPPINI, M.C.; CALVIÑO, A.M.

Rio de Janeiro

Simposio; 10th Pangborn Sensory Science Symposium.; 2013

Elsevier- ABCS-EMBRAPA 40

The interest in the application of sensory analysis for honey can recognize two interrelated objectives: characterization and development of the product. For characterization, framing means to fit the product in a predefined type or standard. It also allows the detection of defects in agricultural practices and conservation, both essentials in studies of consumer preferences. Unifloral eucalyptus and clover honeys produced in the pampeana phytogeographic region of Argentina were assessed using descriptive quantitative analysis. The tests were carried according to general rules for sensory analysis by a panel of seven members. Training was conducted in fifteen successive sessions in which panel members become familiar with the honey and its various attributes. Comparing with standards previously memorized in the training step, visual, olfactory, gustatory and tactile cues were quantified in a series of structured visual scales. The clover honey crystallized spontaneously in a single homogeneous phase, forming small crystals. The smell was perceived as weak to moderate with weak persistence. The sweetness, unique elemental taste present, was moderate, the main aroma was vegetable (cereal, dry grass, farinaceous) and there were not perception of residual tastes or trigeminal sensations. In the mouth, the crystals were perceived as very fine, easily soluble. Eucalyptus honeys showed very fine crystals, which dissolved readily in the mouth. Odor notes were found in the vegetable family (pasture, dry grass, dry flowers, wood) and aromatic family (anise, anethole, menthol). In some cases, warm notes (lactic, malty, roasted) were perceived with weak persistence. The sweetness was moderate to intense, lacking salty or bitter notes. The flavor was predominantly vegetable (wood), warm (butter, wax) and aromatic. Sensory quality parameters allow differentiation, thereby achieving increased added value to these honeys. The application of this sensory description in conjunction with physicochemical and melisopalinological analysis improves the assignation of floral origin to these honeys.