Sensory analysis integrated by palynological and physicochemical determinations plays a key role in differentiating unifloral honeys of similar botanical origins (Myrtaceae honeys from southern Spain)

Abstract

Summary Myrtaceae honeys produced in Sierra Morena (southern Spain, Andalusia) are obtained from both Eucalyptus camaldulensis and Myrtus communis, and honeys can be easily confused when classified as they come from the same botanical family. The characterisation was intended on the basis of their physicochemical, sensory and palynological properties. Cluster analysis (CA) and principal component analysis (PCA) allowed us to make a distinction between two honey profiles. The first one corresponds to the European sensory profile described for Eucalyptus unifloral honeys. The second profile, which sensory characteristics are absolutely different, has not been previously described. Classification of samples is proposed to be based on their pollen type and content and sensory attributes. Therefore, pollen type and content in E. camaldulensis and M. communis are required to distinguish Eucalyptus honey type from other honeys coming from Myrtaceae family. Sensory analysis identifies honey botanical source as well as palynological analysis: Eucalyptus sensory profile requires over 50% of E. camaldulensis and under 30% of M. communis pollen. Previously undefined sensory profile of myrtle honey is showed under 50% of E. camaldulensis and over 30% of M. communis pollen.

Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses

“…Eight trained tasters (three men and five women, aged between twenty-seven and sixty) from the panel at the C ordoba University Sensory Laboratory took part in this study. These tasters are selected and trained in accordance with international regulations (ISO 5492:2008, ISO 8586:2012, ISO 13299:2016, for 400 h in general aspects of sensory analysis, and in the descriptive and quantitative analysis of many products Ruiz Perez-Cacho et al, 2005, 2008Rodriguez et al, 2010;Gal an-Soldevilla et al, 2013;Rodr ıguez et al, 2015). The tasters also receive a specific 15-h period of training in cheese (ISO 22935-1:2009a, ISO 22935-2:2009b.…”

Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela

“…Let Xv be the variable that measures one characteristic of the Venezuelan honey, with a mean µv that is unknown and estimated through the sample mean X V , an unknown variance being estimated by the quasi-variance S 2 v , on the basis of a sample size n. Let Xo be the same characteristic of honey from another country, with a mean = µo, which we know from the bibliography. Let us contrast the following null hypothesis: H 0 : µv = µo: The Venezuelan honey's characteristic is the same as that of the other country H 1 : µv µo: The Venezuelan honey's characteristic is different to that of the other country.…”

“…Their selection was based on detection, recognition, and discrimination tests, and on the ability of candidates to memorize and communicate sensory impressions. These panellists had prior experience in the sensory evaluation of different products and they had undergone specific training in honeys [1][2][3]25]. Testing was carried out in the sensory laboratory that was equipped with a round table for training sessions and individual booths, in accordance with the ISO [26].…”

“…Honey is a natural product that needs no transformation for its consumption. Thus, assessing its quality consists of measuring its authenticity, including descriptive (botanical and geographical origin) and production factors, up to terms, like natural, organic, raw, or non heat-treated [1,2].…”

“…Sensory characteristics of honeys basically depend on its geographical origin, with each honey type presenting its own sensory and differentiating characteristics, which define its intrinsic quality [1][2][3][4]. Therefore, sensory analysis of honey might be used as a complement to physico-chemical and pollen analyses [5,6].…”