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Open AccessArticle

Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

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Laboratoire d’Ecologie et Environnement, Faculté des Sciences de la Nature et de la Vie, Université A. Mira de Bejaia, Bejaia 06000, Algeria
2
Department of Vegetal Biology and Soil Sciences, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
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Laboratory of Food Quality and Food Safety, University of Mouloud Mammeri, Tizi Ouzou 15000, Algeria
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Research Laboratory in Food Technology (LRTA), M’hamed Bougara University, Avenue de l’indépendance, Boumerdes 35000, Algeria
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Department of Ecology and Environment, FSNV, University of Batna 2, Batna 05000, Algeria
*
Authors to whom correspondence should be addressed.
Academic Editor: Paweł Kafarski
Foods 2021, 10(2), 225; https://doi.org/10.3390/foods10020225
Received: 29 December 2020 / Revised: 15 January 2021 / Accepted: 19 January 2021 / Published: 22 January 2021
This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin. View Full-Text
Keywords: honey; Babors Kabylia; sensorial properties; melissopalynology; quality parameters; multivariate analysis honey; Babors Kabylia; sensorial properties; melissopalynology; quality parameters; multivariate analysis
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MDPI and ACS Style

Ghorab, A.; Rodríguez-Flores, M.S.; Nakib, R.; Escuredo, O.; Haderbache, L.; Bekdouche, F.; Seijo, M.C. Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria). Foods 2021, 10, 225. https://doi.org/10.3390/foods10020225

AMA Style

Ghorab A, Rodríguez-Flores MS, Nakib R, Escuredo O, Haderbache L, Bekdouche F, Seijo MC. Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria). Foods. 2021; 10(2):225. https://doi.org/10.3390/foods10020225

Chicago/Turabian Style

Ghorab, Asma; Rodríguez-Flores, María S.; Nakib, Rifka; Escuredo, Olga; Haderbache, Latifa; Bekdouche, Farid; Seijo, María C. 2021. "Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)" Foods 10, no. 2: 225. https://doi.org/10.3390/foods10020225

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