Implementation de un panel sensorial para mieles chilenas

Abstract

The purpose of the present work was to implement a sensory evaluation panel for Chilean honeys. The expert panel was trained during 14 sessions, with the aim of developing recognition of aromatic standards in order to be able to discriminate between honey samples using aromatic descriptors. At the end of this training period, the panel was able to carry out a formal evaluation using a quantitative descriptive analysis (QDA). The statistical analyses showed particular aromatic profi les for each sample, and identifi ed the unifl oral quillay (Quillaja saponaria), ulmo (Eucryphia cordifolia) and corontillo (Escallonia pulverulenta) honeys according to their different sensory characteristics. The results of this sensory panel will be useful for the development and implementation of long-term strategies to obtain objective tools that will allow the aromatic characterization of Chilean honeys.

Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys

“…Sensory evaluation can provide complete information about honey quality (Esti, Panfili, Marconi, & Trivisonno, 1997). Honey aroma and taste are related with the volatile compounds (Montenegro et al, 2003;Montenegro, Gomez, Pizarro, Casaubon, & Peña, 2008;Piana, Persano, Bruneau, Bogdanovd, & Declerck, 2004) and they can be modified as consequence of the seasonal conditions and geographical origin (Anupama, Bhat, & Sapna, 2003). Due to the climatic conditions of different geographical Spanish zones, chestnut honeys produced in different regions can posses a characteristic sensory profile; however, as of yet, there is no data.…”

Selección y entrenamiento de un panel en análisis sensorial de café Coffea arabica L.

“…En Colombia se han desarrollado las normas GTC 245 y GTC 246 como una guía general para la selección, entrenamiento y seguimiento de evaluadores, pero las normas mencionadas se ajustan a la evaluación sensorial para la aceptación y el mercadeo de productos, mientras que la metodología SCAA se utiliza para perfilar y calificar cuantitativamente muestras de cafés especiales. Diferentes estudios se han desarrollado para definir las metodologías de entrenamiento en paneles sensoriales y definir la forma de evaluar la eficacia del entrenamiento, como el caso de Callejo et al (2015) quienes mediante pruebas triangulares realizaron entrenamiento de un panel sensorial para evaluar productos de panificación, Kreutzmann et al (2007) realizaron un entrenamiento a un panel sensorial para evaluar diferentes atributos sensoriales en muestras de zanahoria y Montenegro et al (2008) definieron la metodología para entrenar un panel para la evaluación sensorial de mieles chilenas. Para el caso específico de entrenamiento de un panel para la definición del perfil sensorial de muestras de cafés especiales, solamente se reporta el estudio realizado por Henao (2009).…”

Sensory profile research on the main Italian typologies of monofloral honey: possible developments and applications

“…The last decade has seen the emergence of several workgroups producing sets of information on honey sensory profile analysis, and more specifically concerning: 1. the definition of descriptive techniques for sensory characteristics and indications on monofloral honey types and / or on specific geographical regions (Bentabol, 2002;Ciappini, 2002;De Lorenzo, 2002a, 2002b;Golob et al, 2002;Anupama et al, 2003;Gonzalez-Viñas et al, 2003;Vejsnaes et al, 2003;Galán-Soldevilla et al, 2005;Iordachescu, 2006;Montenegro et al, 2008;Gonzalez et al, 2010;Bertoncelj et al, 2011;Sabbag et al, 2011;Stolzenbach et al, 2011;Winter et al, 2011aWinter et al, , 2011b; 2. the correlation between sensory characteristics and volatile components (Castro-Vasquez et al, 2008;Castro-Vasquez et al, 2009;Castro-Vasquez et al, 2010;Mannas et al, 2007) and / or other chemical-physical characteristics (González Lorente et al, 2008); and 3. the acceptability of hedonistic sensory evaluations (Kaakeh et al, 2005;Iordachescu, 2006;Guler et al, 2008;Zafar et al, 2008).…”