Avaliação Sensorial Do Mel De Cinco Diferentes Origens Florais

Abstract

The objective was to know the profile of the consumer and to evaluate the acceptance, intention of purchase and preference of the honey of five different floral origins. The attributes acceptance tests (aroma, taste, appearance, viscosity, overall impression) were evaluated using a structured nine-point scale and those with a five-point structured scale. The results of the consumer profile were evaluated in percentage. The results of acceptance and intention to purchase were submitted to analysis of variance and the differences of the means compared by Tukey test at the level of 5% of significance. The order-preference results were analyzed using the Friedman test. The majority of the tasters: are female (59%); Consumes honey (79%); Does not know how to differentiate traditional honey from organic (64%); Buy organic honey (89%); Knows (67%), consumes (75%) and will buy (78%) honey from the local producer; Prefers to buy (67%) and consume (72%) honey with seal of the Federal Inspection Service. Most consumers are knowledgeable about honey, but do not usually read product labels. Regardless of the flowering type, all honey samples had a good acceptance (7.04 to 7.86) for all parameters evaluated and good intention to buy (3.76 to 4.14). Honey from wildflowers was more preferred when compared to orange blossom, sertão and grapevine. Regardless of the type of flowering, all the samples had 73 Colloquium Agrariae, vol. 13, n. Especial 2, Jan–Jun, 2017, p. 72-82. ISSN: 1809-8215. DOI: 10.5747/ca.2017.v13.nesp2.000211 an acceptability index (IA) above 70%. Therefore all samples will be accepted by the consumer public.

Co-crystallized Honey with Sucrose: Storage Evaluation and Sensory Acceptance

“…In a study with the insertion of honey in the school brunch, 91% of the approached children, appreciate honey and wanted to consume it more frequently; however, when the honey was offered in pure form or in drink preparations, there was rejection by the children (Staron et al, 2015). Some studies evaluated sensory characteristics of pure honey (Alves, Silva, Meneses, & Holanda-Neto, 2011;Aparna & Rajalakshmi, 1999;Pinto, Cunha, Lima, & Santos, 2017) and honey with juice (Back et al, 2019;Silva et al, 2008). However, there is a lack of information regarding sensory studies of co-crystallized honey with sucrose and its use for food products formulations.…”