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Abstract
The physico-chemical parameters and the sensory profile were determined in honeys from apiaries of the Mara and Maracaibo of Zulia State (Venezuela). The analysis of variance showed that there were no significant differences in the mean value between apiaries for most of the physicochemical parameters and sensory attributes. The obtained value for pH (3.58–4.08), free acidity (30.9–36.0 meq/kg), lactone acidity (9.0–14.3 meq/kg), total acidity (42.1–46.0 meq/kg), moisture content (19.1–20.0%), diastase activity (8.11–12.7 ºG), colour intensity (41.5–86.6 mm Pfund), hydroxymethylfurfural (15.7–26.0 mg/kg), and electrical conductivity (0.33–0.52 mS/cm) were within the criteria set by international quality regulations. The sensory profile of these honeys is characterized by being amber in colour, with a floral, acid fruit, balsamic and animal odour/aroma, a sweet, slightly acid taste, and by being fluid and of a medium persistence.
Highlights
Honey is a natural product that needs no transformation for its consumption
Sensory analysis of honey might be used as a complement to physico-chemical and pollen analyses [5,6]
With respect to the pH, the latter varied at between 3.6 and 4.1 (Table 1), with a mean value of 3.8 and a confidence interval (95%) of between 3.7 and 3.9 (Table 2), a value that corresponds to honeys of a floral origin. If we compare this result with those that were published by other authors for multifloral honeys (Table 2), it is observed that only the Venezuelan honeys from Zulia [9] and the Mexican ones [27] displayed the mean values included within the confidence interval of the honeys in our study; honeys from Argentina [28,29], Uruguay [30], and Brazil [31] had slightly lower values
Summary
Honey is a natural product that needs no transformation for its consumption. assessing its quality consists of measuring its authenticity, including descriptive (botanical and geographical origin) and production factors, up to terms, like natural, organic, raw, or non heat-treated [1,2].Sensory characteristics of honeys basically depend on its geographical origin, with each honey type presenting its own sensory and differentiating characteristics, which define its intrinsic quality [1,2,3,4].sensory analysis of honey might be used as a complement to physico-chemical and pollen analyses [5,6]. Honey is a natural product that needs no transformation for its consumption. Assessing its quality consists of measuring its authenticity, including descriptive (botanical and geographical origin) and production factors, up to terms, like natural, organic, raw, or non heat-treated [1,2]. There is a growing awareness on the part of the food industry that its sensory characteristics are decisive in establishing the acceptance of a food by the consumer. Their control is of great importance from both a technological and an economic perspective if it is desired to launch a competitive product on the market
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