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

Grace, E.; Mantilla, Sandra M. Olarte; Sunarharum, Wenny Bekti; Ong, Cheng Mun; Waanders, Jennifer; D'Arcy, B. R.; Smyth, Heather E.

doi:10.1002/jsfa.10221

Cited by 5 publications

(8 citation statements)

References 19 publications

(36 reference statements)

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“…The analytical methods, the sensory evaluation of honey can complement the confirmation of the botanical origin, establish sensory profiles for monofloral honey, verify quality, among others [ 118 ], since various studies have observed differences in the characteristics of honeys according to their floral and geographical origin [ 50 , 60 , 119 , 120 , 121 ]…”

Section: The Color Of the Honey And Phenolic Compoundsmentioning

confidence: 99%

Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

et al. 2021

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Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin. This has generated a growing interest in the study of phenolic compounds and their influence in the intrinsic properties of this beekeeping product. This review aims to summarize, analyze, and update the status of the research that demonstrates the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and the sensory characteristics of honey. These phenolic compounds, according to various results reported, have great relevance in honey’s biological and functional activity. This leads to research that will link phenolic compounds to their floral, geographical, productive, and territorial origin, as well as some sensory and functional characteristics.

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Section: The Color Of the Honey And Phenolic Compoundsmentioning

confidence: 99%

Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

et al. 2021

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“…In other words, the differences in bran , herbaceous , green vegetable , and green fruit between the different halophyte‐based test foods were not apparent for some panelists as it was for others. This could be caused by differences in the individual threshold levels (“below or above”) (Grace et al., 2020). However, this did not compromise the work of the panelists and subsequently the validity of the generated sensory results.…”

Section: Resultsmentioning

confidence: 99%

“…An initial benchtop tasting session was conducted previously described by Grace et al. (2020) with slight modifications. Six experienced tasters, five females and one male aged between 28 and 56 years, participated in the two sessions (2 h each).…”

Section: Methodsmentioning

confidence: 99%

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Assessing the potential of Australian indigenous edible halophytes as salt substitutes: From wild to plate

Srivarathan,

Olarte Mantilla,

Phan

et al. 2024

Journal of Food Science

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Increased salt (sodium chloride (NaCl)) consumption contributes to high blood pressure, increasing the risk of cardiovascular disease. Reducing the intake of NaCl could result in significant public health benefits. Australian grown halophytes are consumed traditionally by indigenous communities as food and medicine. The importance of halophytes has been recently “rediscovered” due to their salty taste and crunchy texture. This study aimed to assess the potential of Australian indigenous edible halophytes (AIEH) as salt substitutes. A benchtop test was carried out to establish a sensory lexicon of four important AIEH (samphire, seapurslane, seablite, and saltbush) and to select the most promising halophyte based on sensory attributes and nutritional composition. Samphire and saltbush, the most common and commercially important halophytes, were used as comparisons. Semolina was used to prepare the halophyte‐based test food for the benchtop sensory study. Results of the formal sensory study showed that the growing location of samphire and saltbush can significantly affect their sensory attributes. Samphire had the most favorable sensory attributes and nutritional quality, with dry herb and bran aroma and flavor, whereas the saltbush test food preparations had herbaceous, minty dry wood, and green fruit aroma and flavor. The “optimal” concentration of added freeze‐dried samphire/saltbush powder was determined based on the saltiness perception of the NaCl‐semolina formulation (0.3% table salt equivalent to 1% samphire freeze‐dried powder and 1.4%–2.0% saltbush freeze‐dried powder, respectively). This study provided novel and crucial information on the potential use of AIEH as natural salt substitutes.Practical ApplicationThere is an increasing demand for natural salt substitutes. Halophytes are salt tolerant plants that sustain in arid or semiarid areas and have the potential to be used as natural salt substitutes. To the best of our knowledge, this is the first study reporting the sensory profiles of four important Australian indigenous edible halophytes (samphire, seapurslane, seablite, and saltbush). This study also demonstrated how different growing locations can affect the sensory attributes of halophytes and subsequently their potential food applications. Our findings provide critical information and data to further study halophytes in the context of novel food applications.

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“…For example, Grace et al (2019) showed significant differences in the sensorial acceptance of honeys harvested with the conventional and flow frame techniques. The latter innovative method allows honey to flow down to a collection vessel, without centrifugation and filtration steps.…”

Section: Results Of Sensory Profile Analysis Of Multiflorous Linden and Buckwheat Honey Samplesmentioning

confidence: 99%

Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance

Starowicz

Lamparski

Ostaszyk

et al. 2021

Journal of Sensory Studies

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The aim of this research is the evaluation of the sensory attributes of most-favorable honey types to select honey with the best sensorial overall and the highest consumer acceptance. The on-line questionnaire revealed that the group of 515 Polish citizens mostly consumed multiflorous (38.4% of respondents), linden (30.2%), and buckwheat (11.4%) honey. The material was multiflorous, linden and buckwheat honey, in total nine samples, purchased from Polish beekeepers. In the next step, the sensory panel determined sweet and honey-like aromas as the characteristic descriptors. Acid, pungent, and bitter tastes appeared in the evaluation; however, they did not negatively affect the overall assessment. Honey differed significantly in density, from liquid multiflorous and linden honey to very thick buckwheat honey. Then, the highest overall note was achieved for one representative of each honey type: multiflorous-1 (8.3 au.), linden-2 (8.8 au.), and buckwheat-1 (7.9 au.). Furthermore, from 102 consumers, the biggest group noted their high acceptance for linden, second for buckwheat honey.The results obtained suggested that linden and buckwheat honey can be successfully used in the novel food development based on these honey types. Practical ApplicationsThe findings of this study can be applied by honey producers, suppliers, and customers to differentiated and determine type of honeys according to their characteristic's sensorial attributes. Moreover, it could help to manufacture a new innovative product based on different honey types. In this case sensory is proposed as an additional but also useful tool that can prove pollen domination in honey samples and eliminate by easy way adulteration of honeys. | INTRODUCTIONHoney is a natural product produced by bees from flowers' pollen. From a sensory point of view, honey has a very pleasant aroma and sweet taste (Aparna & Rajalakshmi, 2009). It has already been proved that honeys of different botanical origins will not have the same sensory features. Light-colored honeys (acacia, linden, etc.) have a milder flavor than the dark ones (buckwheat, chestnut, or heather). Tahir et al. (2016) found a relationship between sensory profiles of honeys of various botanical origin and their aroma compounds composition. Importantly, their research showed that "not all the sensory attributes could be explained by the measured aroma compounds." In turn, Stolzenbach, Byrne and Bredie (2011) presented the "sensory local uniqueness" of honey and declared that pollen characterization is correlated with sensory properties for different honey types. Moreover, Siegmund, Urdl,Jurek and Leitner, (2017) noted that honeys' botanical and geographical origin can majorly influence the quality attributes including flavor, odor, texture, and color of honey and as such significantly determines

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

Cited by 5 publications

References 19 publications

Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

Assessing the potential of Australian indigenous edible halophytes as salt substitutes: From wild to plate

Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance

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