SENSORY ATTRIBUTES AND ANTIOXIDANT CAPACITY OF SPANISH HONEYS

Abstract

ABSTRACT Twenty‐two honey samples from Spain have been assayed in relation to (1) their sensory and physicochemical characteristics; and (2) their radical‐scavenging capacity against the stable free radical DPPH. Sensory analysis has been carried out by means of descriptive profiling with a trained panel. In previous studies, a strong correlation of the physicochemical parameters, (1) net absorbance and (2) electrical conductivity, was observed, with the radical‐scavenging capacity. Interestingly, some correlations were also observed between the mentioned radical‐scavenging capacity and some sensory parameters. Statistical analysis showed that sensory parameters of bitterness and color were directly correlated with the honey antioxidant capacity, whereas the parameters sweetness and crystallization degree were negatively correlated. In terms of sensory appreciation, bitterness and dark color are sensory parameters indicative of the honey scavenging capacity, which is greater in dark honeys, mainly honeydews. PRACTICAL APPLICATIONSThe main weight of this work is devoted to the sensory analysis of honeys by the use of objective scales, and to study the relation between these appreciations with the antioxidant properties of artisanal honeys. The main practical application is to improve the knowledge of the consumer about honey, its characteristics and properties, in order to provide criteria for selection. The direct correlation established between some sensory parameters and the antioxidant capacity of honey may enable the consumer to have an idea about the antioxidant capacity of the product. So, the intake of darker and less sweet honeys, which have higher antioxidant activities, in combination with other natural and better‐known foodstuffs rich in antioxidants (fruit, vegetables, olive oil, red wine, among others), can be introduced in the frame of an adequate diet.