Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach

Abstract

The purpose of this study was sensory and physicochemical characterisation of Slovenian honeys with a chemometric approach. Honey samples were obtained from the beekeepers in different natural geographical macroregions of Slovenia. The sensory characteristics of the seven main types of Slovenian honeys are described, together with the physicochemical analyses. The average results of electrical conductivity (0.19-1.61 mS cm )1 ), pH (4.01-5.51), free acidity (13.3-30.9 meq kg )1 ), proline content (317-558 mg kg )1 ), protein content (1.70-3.53 g kg )1 ), optical rotation (-19.6 to 12.6), phenolic content (44.9-232.5 mg GAE kg )1 ) and antioxidant activity [69.6-456.4 lm Fe(II)] show wide variability among analysed honey types. Statistically significant differences were obtained among different honey types, generally lower values of the analysed parameters were determined in the light honeys, as the acacia, linden and multifloral honeys, while the higher values are characteristic for darker honeys, as the chestnut, fir, spruce and forest honeys. Linear discriminant analysis was performed to classify the honey samples according to their botanical origin and proved that physicochemical parameters analysed can provide enough information for the classification and distinction of acacia, linden, multifloral and chestnut honeys, and the group of honeydew honeys (fir, spruce and forest honeys).

Directions of Colour Changes of Nectar Honeys Depending on Honey Type and Storage Conditions

“…For the acacia and linden honeys in the present study, L* and a* values were generally similar to those reported by Bertoncelj et al (2011), but b* was much lower. They showed that the b* value of Bertoncelj et al (2011).…”

Phenolic Composition and Antioxidant Properties of Brazilian Honeys

“…17 Analytical methods have been combined with chemometrics. Multivariate analysis using common tests (FRAP, ABTS, DPPH, color, pH, and flavonoid content) has been found to be an efficient method for differentiation of eucalyptus, "morrão de candeia," and "cambara" honeys.…”

The determination of the botanical origin in honeys with over‐represented pollen: combination of melissopalynological, sensory and physicochemical analysis

“…Moreover, the negative correlation between the organoleptic perception of chestnut or eucalyptus and the parameters L * and b * showed that, the darker the blends were, the more they tasted like chestnut or eucalyptus and the less like thyme honey. Indeed, the darker honeys usually have a higher electrical conductivity than the lighter ones, although this is not a rule . Anupama et al .…”