Survey of consumer preferences on the bee product market. Part 1. Honey

Kopała, Elżbieta; Balcerak, Marek; Kuznicka, E.

doi:10.22630/aas.2019.58.2.16

Cited by 10 publications

(9 citation statements)

References 2 publications

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“…The use of honey for cosmetic purposes was declared by 43% of respondents, while honey was used for medicinal purposes by 79% of respondents. The prevalence of honey consumption is also confirmed by other studies conducted in Poland [ 60 , 61 ] and other countries [ 58 , 62 , 63 ]. The popularity of the therapeutic use of honey is indirectly confirmed by the results of studies carried out in the Czech Republic [ 56 ].…”

Section: Discussionsupporting

confidence: 81%

Determinants of Honey and Other Bee Products Use for Culinary, Cosmetic, and Medical Purposes

et al. 2023

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Bee products have been used for centuries for culinary, medicinal, and cosmetic purposes, and their properties are still a subject of research, which provide new arguments in favour of their use. The research aimed to determine the current state of use of bee products by Polish consumers and determine the ways and conditions of their use, with particular reference to the level of nutritional knowledge and health status. The survey was conducted using the CAWI (Computer-Assisted Web Interview) method on 487 respondents. It was found that honey is used mainly for culinary purposes and, to a lesser extent, for medicinal and cosmetic purposes. Other bee products are much less commonly used than honey—mainly beeswax and royal jelly for cosmetic purposes and propolis and bee pollen for medicinal purposes. Segments distinguished by the frequency of use of honey for particular purposes were differentiated by gender, age, income level, use of other bee products, and motivation to use them. Their differences were also found in terms of the level of nutritional knowledge and self-assessed health status—the highest ratings in both categories were indicated by representatives of the Honey users’ segment, which consisted of people who use honey most frequently for cooking, cosmetic and medicinal purposes. Regression analysis additionally showed that higher levels of nutritional knowledge and better health status were associated with the use of honey to treat gastrointestinal ailments and with the use of propolis for medicinal purposes.

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Section: Discussionsupporting

confidence: 81%

Determinants of Honey and Other Bee Products Use for Culinary, Cosmetic, and Medical Purposes

et al. 2023

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“…Honey is a sweet and aromatic natural food product that is widely consumed. According to the consumer study of Kopała, Kuźnicka, and Balcerak [ 1 ], in Poland, the most preferable honeys are the light ones, including multiflorous, linden, acacia, rapeseed. From the dark ones, buckwheat honey has the highest consumer acceptance.…”

Section: Introductionmentioning

confidence: 99%

The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Starowicz

Ostaszyk

Zieliński

2021

Foods

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Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1–289.3 and 40.9–52.3 µmol Trolox g−1, provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.

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“…Honey is the best-known bee product. It is broadly used in every household and its consumption has been declared by over 95% of the Polish consumers [ 6 ]. Consumers typically prefer light-colored honey and often choose multiflorous, linden, acacia, rapeseed, and honeydew honeys [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…It is broadly used in every household and its consumption has been declared by over 95% of the Polish consumers [ 6 ]. Consumers typically prefer light-colored honey and often choose multiflorous, linden, acacia, rapeseed, and honeydew honeys [ 6 ]. Honey has a very pleasant aroma and sweet taste [ 7 ], therefore it is used to sweeten meals (as declared by about 70% of consumers).…”

Section: Introductionmentioning

confidence: 99%

Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey

et al. 2021

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Bee products are a well-known remedy against numerous diseases. However, from the consumers’ perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey. According to the HS-SPME/GC-MS results, 20 volatiles were identified in beeswax and honey, then 32 in beebread, and 33 in pollen. Alkanes were found to dominate in beeswax, beebread, and pollen, while aldehydes and monoterpenes in honey. In the case of sugars, a higher content of fructose was determined in beebread, bee pollen, and honey, whereas the highest content of glucose was assayed in beeswax. In the QDA, the highest aroma intensity characterized as honey-like and sweet was found in honey, while the acid aroma was typical of beebread. Other odor descriptors, including waxy, pungent, and plant-based aromas were noted only in beeswax, honey, and pollen, respectively.

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Survey of consumer preferences on the bee product market. Part 1. Honey

Abstract:

Cited by 10 publications

References 2 publications

Determinants of Honey and Other Bee Products Use for Culinary, Cosmetic, and Medical Purposes

Determinants of Honey and Other Bee Products Use for Culinary, Cosmetic, and Medical Purposes

The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey

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