Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences

Kortesniemi, Maaria; Rosenvald, Sirli; Laaksonen, Oskar; Vanag, Anita; Ollikka, Tarja; Vene, Kristel; Yang, Baoru

doi:10.1016/j.foodchem.2017.10.069

Cited by 55 publications

(56 citation statements)

References 33 publications

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“…In recent years, multivariate analysis has been successfully used to correlate instrumental and sensory data in variety of food and beverages including coffee (Baggenstoss et al, 2010), beer (Castro & Ross, 2018), wine (Álvarez, González-Barreiro, Cancho-Grande, & Simal-Gándara, 2011;Robinson et al, 2011), pet foods (Koppel, Adhikari, & Donfrancesco, 2013), walnut (Lee, Vázquez-Araújo, Adhikari, Warmund, & Elmore, 2011), chocolate (Owusu, Petersen, & Heimdal, 2013), cheese (Biasioli et al, 2006), bread (Heenan, Dufour, Hamid, Harvey, & Delahunty, 2009), and honey (Kortesniemi et al, 2018).…”

Section: Relating Instrumental and Sensory Resultsmentioning

confidence: 99%

“…In this way, we can identify specific aroma-active compounds linked to liking and disliking of coffee aroma. The detail of the statistical procedure to correlate sensory and gas chromatographic data is fully described elsewhere (Baggenstoss, Poisson, et al, 2010;Chambers & Koppel, 2013;Kortesniemi et al, 2018;Seisonen, Vene, & Koppel, 2016). With the help of multivariate statistical approaches to bring together results from two different methods (sensory and analytical), it may be possible to reveal important aroma compounds.…”

Section: Relating Instrumental and Sensory Resultsmentioning

confidence: 99%

“…where F (%) is the detection frequency of an aromatic attribute expressed as a percentage ( f requency of detections total number of snif f ers × 100%) and I (%) is the average intensity expressed as a percentage of the maximum intensity ( sum of intensities f rom all the snif f ers maximum intensity × 100%). MF (%) represents the aroma compound's importance of a particular sample (Kortesniemi, Rosenvald, & Laaksonen, 2018).…”

Section: Direct Intensity Methodsmentioning

confidence: 99%

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Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.

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Section: Relating Instrumental and Sensory Resultsmentioning

confidence: 99%

Section: Relating Instrumental and Sensory Resultsmentioning

confidence: 99%

Section: Direct Intensity Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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“…The sensory analysis of honey has been applied primarily to the characterization and distinction between honeys from different floral sources or from different geographic regions, and it is usually accompanied by compositional analysis. [10][11][12][13][14][15][16][17][18] Some studies have been conducted to evaluate the effect of temperature over time on honey's sensory and chemical properties. [19][20][21] However, studies evaluating the effect of honey harvesting method on honey sensory properties are limited.…”

Section: Introductionmentioning

confidence: 99%

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

Grace¹,

Mantilla

Sunarharum

et al. 2020

J Sci Food Agric

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BACKGROUND The process of harvesting honey is time consuming and labor intensive. A new system, the Flow Frame, has drastically simplified the harvesting process, enabling honey to be extracted directly from the hive with minimal processing. The sensory profile of honey is influenced, first, by botanical origin and subsequently by processing and storage parameters. A reduction in harvest processing may thus influence the sensory profile of honey harvested from FFs compared to that of honey produced from conventional processing. To test this hypothesis, two monofloral honeys (macadamia and yellow pea) were harvested from FFs, or by conventional honey extraction. Sensory profiling using conventional descriptive analysis was carried out for each floral source with an experienced trained panel. RESULTS The two monofloral honeys harvested using the FF system had significantly (p < 0.05) higher floral and cleaner aftertaste sensory scores than the honey extracted using commercial (C) methods that involve the use of heat and centrifugation. CONCLUSION The flow system retains honey's natural sensory properties compared to harvesting methods that require heat and centrifugation. © 2019 Society of Chemical Industry

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“…For this reason, it is widely used as fragrance and fixative raw materials in cosmetics . It is also extensively used as a food additive for making juice, wine, and sweets . In addition, as an important intermediate, it plays a crucial role in organic synthesis .…”

Section: Introductionmentioning

confidence: 99%

Kinetics of the reaction of ethanol and lauric acid catalyzed by deep eutectic solvent based on benzyltrimethylammonium chloride

Xue

Zeng

et al. 2018

Can J Chem Eng

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In this work, three types of deep eutectic solvents (DESs: BAC-PTSA, BAC-2PTSA, and BAC-3PTSA) based on benzyltrimethylammonium chloride (BAC) were successfully synthesized by mixing benzyltrimethylammonium chloride with p-toluenesulphonic acid monohydrate (PTSA) and used as catalysts for the esterification reaction of ethanol and lauric acid. The kinetics of the reaction of ethanol and lauric acid in the presence of DESs as catalysts was investigated systemically in the temperature range of 333.15-353.15 K. The influences of different parameters including type of DESs, reaction temperature, catalyst loading, and initial reactant molar ratio on the conversion of lauric acid were discussed. The kinetic experimental data obtained were successfully correlated by the pseudohomogeneous (PH) model based on the activities. Moreover, BAC-3PTSA is easily synthesized and reused six times without any significant decrease in catalytic activity.

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Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences

Cited by 55 publications

References 33 publications

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

Kinetics of the reaction of ethanol and lauric acid catalyzed by deep eutectic solvent based on benzyltrimethylammonium chloride

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