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

TANANAKI, CHRYSOULA; LUPANO, CECILIA ELENA; PATRIGNANI, MARIELA; FAGÚNDEZ, GUILLERMINA ANDREA; CIAPPINI, MARIA CRISTINA; THRASYVOULOU, ANDREAS

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2018 vol. 53 p. 1176 - 1184

0950-5423

Honey acceptability is mainly determined by its colour, crystallization 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, crystallization, colour intensity and aroma) were evaluated by a trained panel. Significant correlations were found between honey crystallization degree and hydroxymethylfurfural content and diastase activity (P ≤ 0.05). It could be confirmed that honey crystallization 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.