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

Araujo, Deyanira; Pérez‐Cacho, Pilar Ruiz; Serrano, Salud; Dios-Palomares, Rafaela; Soldevilla, H. Galán

doi:10.3390/foods9030339

Cited by 9 publications

(9 citation statements)

References 28 publications

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“…The published scientific information about sensory profile of honey is scarce [ 12 , 35 , 46 , 47 ] and no information is available about sensorial properties of honey produced in Algerian country. The heather honeys were the most known and have similar sensorial profile to those previously described [ 35 , 48 ].…”

Section: Resultsmentioning

confidence: 99%

Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Ghorab

Rodríguez-Flores

Nakib

et al. 2021

Foods

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This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.

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Section: Resultsmentioning

confidence: 99%

Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Ghorab

Rodríguez-Flores

Nakib

et al. 2021

Foods

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“…The panel was selected and trained following the ISO [ 15 , 16 , 17 ]. These assessors had previous experience in the sensory analysis of several foods [ 18 , 19 , 20 , 21 , 22 , 23 , 24 ] and had undergone specific training in cheeses [ 14 ]. Testing was performed at the sensory test area under the conditions specified in the ISO [ 25 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

Guzmán

Pertíñez

Soldevilla

et al. 2020

Foods

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The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

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“…Sensory analysis of honey samples was conducted by a group of 5 analysts, who have experience in sensory evaluation of honey. Procedures, condition of preparation and serving of samples performed acording to Araujo et al [23]. 40 g of each sample was put into a glass vial and covered with a watch glass for sensory analysis.…”

Section: Sensory Analysismentioning

confidence: 99%

Assessment of Honey Quality from the Middle Podrinje Area

Brčina¹,

Halilčević²,

Cvrk³

2021

Int. j. res. appl. sci. biotechnol.

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The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milići), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two samples had values of water content and acidity above the values prescribed by the Regulation. Statistical analysis showed that there is a statistically significant difference between the arithmetic means of the water content for floral honey, the electrical conductivity of acacia honey, and the free acid content for both types of honey. Honey samples that met the criteria prescribed by the Regulation were sensory evaluated by experienced analysts. Two samples of floral honey that did not meet the criteria prescribed by the Regulation were not sensory evaluated. Based on sensory analysis, samples of floral honey from the municipality of Milići had better sensory characteristics compared to the same type of honey from the municipality of Srebrenica. Acacia honey from the municipality of Zvornik was rated better than honey from the municipality of Bratunac.

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

Cited by 9 publications

References 28 publications

Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

Assessment of Honey Quality from the Middle Podrinje Area

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