Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia

Belay, Abera; Solomon, W.K.; Bultossa, Geremew; Adgaba, Nuru; Melaku, Samuel

doi:10.1016/j.foodchem.2014.06.080

Cited by 72 publications

(62 citation statements)

References 19 publications

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“…For the analysis, the whole data set incorporating all honey samples and all the variables analysed was used and the single linkage algorithm was applied using the Euclidean distance to space the cluster. Moreover, because the botanical origin of honey contributes to the sugar composition and consequently to the rapid, medium or slow granulation process (Belay et al, 2015), the crystallisation state of the honey samples, determined after nearly 6 months from harvesting, was added as a further variable to help in differentiating honey types. The result obtained by cluster analysis (see Supplementary material-Table S3), presented as a dendrogram (Fig.…”

Section: Cluster Analysismentioning

confidence: 99%

Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys

Castiglioni

Stefano

Astolfi

et al. 2017

Int J of Food Sci Tech

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The antioxidant and colour properties of nine types of monofloral Italian honeys were analysed and correlated with multivariate analysis to find relationships able to characterise the honey floral source. Total phenolic content (TPC) and antioxidant activity of the honey samples increase in the order Citrus ≈ Black Locust < Sunflower ≈ Eucalyptus ≈ Coriander < Fir Honeydew ≈ Chestnut < Honeydew ≈ Strawberry Tree and mainly correlate with colour. A linear discriminant analysis was carried out to choose spectrophotometric λ able to characterise the colour of the different types of honey. Elaboration of data with cluster and principal component analyses enables differentiation among the floral source of some honey samples, namely Strawberry Tree, Honeydew, Citrus, Black Locust, Chestnut and Fir Honeydew.

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Section: Cluster Analysismentioning

confidence: 99%

Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys

Castiglioni

Stefano

Astolfi

et al. 2017

Int J of Food Sci Tech

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“…Their authentication, based on the geographical and botanical origins, has been assuming great importance, being mainly associated with high-quality honeys. The focus is on the analysis of physicochemical parameters, such as pH, moisture, hydroxymethylfurfural (HMF) content, electrical conductivity, sugar and protein measurements, melissopalynology, and target parameters (phenolic compounds, sugars, organic acids, proteins, minerals, DNA markers, among others; Belay, Solomon, Bultossa, Adgaba, & Melaku, 2013;Pita-Calvo & Vázquez, 2013). JFDS-2019-1677Submitted 10/12/2019, Accepted 11/28/2019 Direct inquiries to authors Silva and Alves (Email: luisfarmacognosia@gmail.com; gilberto@fcsaude.ubi.pt). of multifloral honeys.…”

Section: Introductionmentioning

confidence: 99%

Authentication of honeys from Caramulo region (Portugal): Pollen spectrum, physicochemical characteristics, mineral content, and phenolic profile

Silva

Gonçalves

Nunes

et al. 2020

Journal of Food Science

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This study aimed to analyze the botanical origin, quality parameters, phenolic compounds, and minerals of 20 honey samples from Caramulo region (Portugal). Six samples were monofloral from Eucalyptus sp., being this one the predominant pollen in the analyzed samples, followed by Castanea sativa. The average values obtained for the physicochemical parameters were as follows: 4.7 pH; 16.8% moisture; 81.4 Brix; 0.3% ash; 512.8 µS/cm electrical conductivity; 22.6 meq/kg free acidity; 12.4 meq/kg lactonic acidity; 35.1 meq/kg total acidity; 2.1 mg/kg hydroxymethylfurfural; and 16.3°Gothe for diastase activities. A total of 18 phenolics were determined by high-performance liquid chromatographydiode array detector. Hydroxycinnamic acid derivatives and protocatechuic acid were the major ones. Nine minerals were detected by atomic absorption spectrometry; potassium and phosphorus were the predominant mineral elements. This is the first study about honeys from Caramulo region, which revealed to have a good quality and be a rich source of essential minerals and phenolics.

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“…The present work focuses on three honey characteristics that strongly define its acceptability and buying intention of consumers: aroma, colour and crystallisation degree (Belay et al, 2015;Br s ci c et al, 2017). Therefore, an accurate understanding of the correlations between its sensory and physicochemical characteristics is a fundamental issue to establish the parameters that could best guarantee the quality of this product.…”

Section: Introductionmentioning

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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Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia

Cited by 72 publications

References 19 publications

Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys

Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys

Authentication of honeys from Caramulo region (Portugal): Pollen spectrum, physicochemical characteristics, mineral content, and phenolic profile

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

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