Influence of Storage Conditions on Chemical Composition and Sensory Properties of Citrus Honey

Castro-Vázquez, L.; Dı́az-Maroto, M.C.; González-Viñas, M.Á.; Fuente, E. de la; Pérez-Coello, M.S.

doi:10.1021/jf072227k

Cited by 57 publications

(63 citation statements)

References 35 publications

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“…The enzymatic activity presented a decreasing behavior until 180 days of storage, but adapting at all times to the established by the current regulations. These results coincide with different reports (Castro-Vázquez et al, 2008;Ramírez Cervantes et al, 2000;Takenaka & Echigo, 1974). For the conditions evaluated, time and temperature showed effects for a level of significance of 95% (Table 1).…”

Section: Diastasesupporting

confidence: 93%

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Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage

et al. 2018

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Tetragonisca fiebrigi, is a bee of the subfamily Meliponidae traditionally known as Yateí. Ots honey differs from the honey produced by Apis mellifera because it is less viscous, more acidic, has sweetness and particular aromas. Ot is important to know the behavior of yatei honey in different storage conditions, in order to preserve the characteristics of the honey and ensure the product as harmless. The objective was to determine the influence of temperature, packaging type and storage time of Yateí honey on antimicrobial properties, microbial (Total Mesophilic Aerobic and Mold and Yeast Count) and physicochemical parameters (pH, hydroxymethylfurfural (HMF), acidity, moisture content and diastase), with methodology of national and international standards. The antimicrobial effect was variable against strains of the genus Staphylococcus aureus. The most significant microbiological quality levels were Mold and Yeast counts (> 10 2 CFU / g). The physicochemical parameters with the most significant values were acidity (t o : 42.5 meq acid/kg honey), moisture content (t o : 26%) and HMF (t o : 3.8mg/kg honey). Storage at refrigeration temperature maintained standard values close to Apis mellifera honey during 180 days; whereas at room temperature it was better to maintain antimicrobial power. No significant difference was found between plastic storage containers vs. glass.

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Section: Diastasesupporting

confidence: 93%

“…The reaction is favored by acidic conditions of the sample, accelerating the formation of HMF. This behavior described by several authors (Castro-Vázquez et al, 2008;Ramírez Cervantes et al, 2000;Takenaka & Echigo, 1974) establishes the usefulness of this indicator to evaluate the aging of honey.…”

Section: Hydroxymethylfurfuralmentioning

confidence: 55%

Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage

et al. 2018

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“…Other authors also reported depletion in diastase activity after storage for three and half months at 26°C (Ramírez Cervantes et al 2000), 1 year at 20 (±5°C) (Yilmaz and Küfrevioglu 2001), and for 2 years at 20°C (Sancho et al 1992). However, Castro-Vazquez et al (2008) stated that diastase activity for citrus honey stored for 12 months at 40°C exceeded permissible limit.…”

Section: Hmf Content and Diastase Activitymentioning

confidence: 99%

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

et al. 2016

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The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18 months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase of 5-hydroxymethylfurfural (HMF) (?543.0 %) and decrease of diastase activity (-24.4 %), while in FRO samples the decreasing course (-50.5 and -7.3 %, p [ 0.05) were found in comparison with CON samples (3.07 and 28.37 mg kg -1 ). The negative correlation between HMF content and diastase activity was found. The temperature of storage significantly influenced colour parameters, however, RT differentiated colour of honey to a greater extent (DE = 20.37) than FRO (DE = 8.07). The lightness (L*), hue (h°), whiteness index (WI) and colour intensity (ABS 450 ) of CON honey samples were similar to honey from FRO. The dynamic viscosity was significantly higher in honey stored in FRO in comparison to CON honey and honey stored at RT. However, in comparison with CON honey, higher (almost twice) viscosity for honey stored at RT was observed.

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“…Based on the commercial importance of the honey aroma, it should be necessary to pay attention to the changes that occur in the volatile fraction as a consequence of long storage periods. Until now, few researches have been focused on establishing the impact of storage on the volatile profile of honeys [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

“…From a sensory point of view, inappropriate conditions of storage can produce odours and tastes, different to fresh honey, which could affect the sensorial quality [11]. The generation of off-flavour compounds as a result of unsuitable preservation depends largely on the storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

Castro-Vázquez

Alañón

González-Viñas

et al. 2012

Eur Food Res Technol

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A comparative study of the temperature effect on the physicochemical parameters, volatile composition and sensory quality of heather honey stored during 1 year was performed. The temperatures evaluated were refrigerated (10°C), room (20°C) and high temperatures (40°C). The cooling storage of heather honey presented advantages such as the retention of compounds like lilac aldehyde and lower looses of terpene derivatives, b-damascenone, benzaldehyde and phenylacetaldehyde, compared with other storage temperatures. Heather honey stored under room temperature showed significant increases in levels of 2-furanmethanol, furaneol, 2-methyl furancarboxylate, maltol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP). These compounds, whose concentrations were extremely high in honeys submitted at 40°C, are suggested as useful indices of unsuitable storage temperature. Moreover, the occurrence of methyl cyclotene and ethyl cyclotene are proposed as new markers indicatives of over-heating treatment of honey. Sensory analysis showed that off-flavours such as medicine and toasted, detected in honeys submitted at 40°C, began to be perceived in the samples stored at room temperature, while heather honeys refrigerated (10°C) kept the organoleptic profile and quality similar to fresh heather honey.

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Influence of Storage Conditions on Chemical Composition and Sensory Properties of Citrus Honey

Cited by 57 publications

References 35 publications

Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage

Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

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