Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition

Manzanares, Antonio; García, Zoa Hernández; Galdón, B. Rodríguez; Rodríguez, E.; Romero, Carlos Dı́az

doi:10.1016/j.foodchem.2010.11.003

Cited by 133 publications

(59 citation statements)

References 31 publications

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“…[52,53] The activity of invertase is a freshness indicator, whose level depends on geographical and floral origins. [54,55] The values of invertase activity varied from 62.58 to 145.37 units/kg ( Table 2). The statistical analysis showed that the invertase activity differs significantly (p < 0.05) between the different honeys.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…[18] To avoid adulteration and preserve the quality of honeys, a number of analytical methods have been standardized by the International Honey Commission created in 1990. [19] Examples of these physicochemical parameters are moisture, reducing sugar, pH, acidity, electrical conductivity, HMF and enzyme activities, [20] which are used as criteria for determining the quality of honey. [21][22][23][24][25] To the best of our knowledge, the literature lack sin-depth studies on the quality of Tunisian southern honeys, namely sulla honey, heather, caraway, alfalfa, thistle, prickly pear, jujube, carob and almond tree, and their textural properties.…”

Section: Introductionmentioning

confidence: 99%

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Classification of Southern Tunisian honeys based on their physicochemical and textural properties

Boussaid

Chouaibi

Attouchi

et al. 2018

International Journal of Food Properties

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This study investigated the physicochemical, rheological and textural properties of nine types of honey from different regions of southern Tunisia. Principal component and cluster analyses were used to classify the honeys into groups. The physicochemical results (water, proteins, total soluble solids, pH, free acidity, water activity, electrical conductivity, invertase activity, Hydroxymethylfurfural (HMF), vitamin C, lycopene and anthocyanins) were in accordance with those of the standards Established by the Codex Alimentarius. The invertase activity varied from 62.58 units/kg to 110.24 units/kg. The HMF values of the different types of honey ranged from 11.48 mg/kg in prickly pear honey to 25.56mg/kg in heather honey. Anthocyanin contents, lycopene and vitamin C contents ranged between 8.38 and 24.86 μg/L, 1.08 to 6.17 mg/kg and 30.71 to 129.38 mg/kg, respectively. The flow test confirmed the Newtonian behavior of all honeys, and their textural properties had very high extrusion forces varying from 113.50 g to 131.05 g. Cluster analysis (CA) and the biplot generated through PCA recognized four groups of honeys based on either the physicochemical parameters or textural attributes and only three groups based on color and sugar.

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Section: Physicochemical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Classification of Southern Tunisian honeys based on their physicochemical and textural properties

Boussaid

Chouaibi

Attouchi

et al. 2018

International Journal of Food Properties

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“…To date, the geographical and botanical origin of honey has been confirmed by studying pollen loads (melissopalynology) (Anklam, 1998;Bentabol Manzanares, Hernández García, Rodríguez Galdón, Rodríguez Rodríguez, & Díaz Romero, 2011;La Serna Ramos & Gómez Ferreras, 2011;Soria, González, De Lorenzo, Martínez-Castro, & Sanz, 2004). However, this type of analysis is slow and dependent on the experience and skill of analysts.…”

Section: Introductionmentioning

confidence: 99%

“…Physicochemical parameters (Bentabol Manzanares et al, 2011;Serrano, Villarejo, Espejo, & Jodral, 2004;Soria et al, 2004), volatile compounds and flavonoid profiles (Cajka, Hajslova, Pudil, & Riddellova, 2009;Petrus, Schwartz, & Sontag, 2011;Soria et al, 2004;Stanimirova et al, 2010), DNA methodology (Laube et al, 2010) and biomarker (Donarski, Jones, Harrison, Driffield, & Charlton, 2010;Zakaria et al, 2011) and metal elements (Pohl, 2009) are some of the parameters that have been researched for determination of botanical and geographical origin of honeys.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Spanish honeys with protected designation of origin “Miel de Granada” according to their mineral content

et al. 2012

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“…Fructose and glucose are the two main sugars contained in honey with a higher proportion of fructose and a ratio of fructose to glucose around 1.2 for blossom honey and around 1.3 for honeydew honey (Bentabol Manzanares, García, Galdón, Rodríguez, & Romero, 2011). Fructose provides a stronger sweet taste than glucose, thus giving honey its strong sweetening power.…”

Section: Taste Descriptionmentioning

confidence: 99%

Evaluation of the Pivot Profile©, a new method to characterize a large variety of a single product: Case study on honeys from around the world

Deneulin

Reverdy²,

Rébénaque

et al. 2018

Food Research International

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Honey is a natural product with very diverse sensory attributes that are influenced by the flower source, the bee species, the geographic origin, the treatments and conditions during storage. This study aimed at describing 50 honeys from diverse flower sources in different continents and islands, stored under various conditions. Many articles have been published on the sensory characterization of honeys, thus a common list of attributes has been established, but it appeared to be poorly suited to describe a large number of honeys from around the world. This is why the novel and rapid sensory evaluation method, the Pivot Profile©, was tested, with the participation of 15 panelists during five sessions. The first objective was to obtain a sensory description of the 50 honeys that were tested. From 1152 distinct terms, a list of 29 sensory attributes was established and the attributes divided into three categories: color/texture (8 terms), aroma (16 terms), and taste (5 terms). At first, the honeys have been ranked according to their level of crystallization from fluid/liquid to viscous/hard. Then color was the second assessment factor of the variability. In terms of aroma, honeys from Africa were characterized by smoky, resin, caramel and dried fruit as opposed to floral and fruity, mainly for honeys from South America and Europe. Finally, the honeys were ranked according to their sweetness. The second objective of this study was to test the new sensory method, called Pivot Profile© which is used to describe a large number of products with interpretable results.

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Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition

Cited by 133 publications

References 31 publications

Classification of Southern Tunisian honeys based on their physicochemical and textural properties

Classification of Southern Tunisian honeys based on their physicochemical and textural properties

Characterization of Spanish honeys with protected designation of origin “Miel de Granada” according to their mineral content

Evaluation of the Pivot Profile©, a new method to characterize a large variety of a single product: Case study on honeys from around the world

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