Verification test of sensory analyses of comb and strained honeys produced as pure and feeding intensively with sucrose (Saccharum officinarum L.) syrup

Abstract

The aims of the study were to discriminate comb and strained honeys produced by the standard beekeeping method (control), shaking method (pure blossom honey), and feeding intensively (100kg/colony) with sucrose (adulterated honey) syrup by using sensory analysis and to develop a method to be used in identification of unknown or suspicion honey samples. In the study, twenty trained panelists assessed honey samples in relation to their properties including taste, odor, color, aroma, viscosity, dissolution in mouth, inflammation in throat, attractiveness, flavor and general impression during four months. There were no differences in odor, viscosity, and dissolution in mouth between comb and strained honey samples which produced by different methods (P > 0.05). Discrimination of strained honey by sensory analysis was more reliable when compared to comb honey. The ratio of correctly classified sample was 78.3% for comb and 86.7% for strained honey. The more honey was pure the more discrimination of honey sample by sensory analysis was reliable. In verification test five unknown honey samples were classified 100% in their real groups by using canonical discriminant function Coefficients of each properties evaluated and the projections of the sample points on the plane of the canonical function-1 and function-2.