Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Physico-Chemical Analysis
2.3. Sensory Analysis
2.3.1. Sample Preparation
2.3.2. Assessors
2.3.3. Sensory Profile
2.4. Statistical Analysis
- H0: µv = µo: The Venezuelan honey’s characteristic is the same as that of the other country
- H1: µv ≠ µo: The Venezuelan honey’s characteristic is different to that of the other country.
3. Results and Discussion
3.1. Physico-Chemical Characteristics of Honey Samples
3.2. Sensory Profile
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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pH | FA (meq/Kg) | LA Meq/Kg) | TA (meq/kg) | GOx (µg H2O2/g honey/h) | H (%) | DA (ºG) | Colour (mm Pfund) | HMF (mg/kg) | EC (mS/cm) | |
---|---|---|---|---|---|---|---|---|---|---|
Apiarist 1 | ||||||||||
3.62 ± 0.20 a | 31.7 ± 8.98 | 14.3 ± 11.1 | 42.1 ± 10.9 | 5.50 ± 3.76 | 20.0 ± 0.81 | 9.24 ± 2.39 | 41.5 ± 25.7 a | 26.0 ± 7.65 | 0.33 ± 0.05 | |
Apiarist 2 | ||||||||||
3.87 ± 0.15 ab | 33.8 ± 7.79 | 9.90 ± 2.28 | 43.6 ± 7.70 | 5.31 ± 3.75 | 19.6 ± 0.59 | 10.0 ± 4.00 | 58.8 ± 20.3 ab | 27.9 ± 12.5 | 0.43 ± 0.21 | |
Apiarist 3 | ||||||||||
4.08 ± 0.42 b | 36.0 ± 5.06 | 9.95 ± 4.08 | 46.0 ± 5.80 | 4.00 ± 3.16 | 19.3 ± 0.94 | 8.55 ± 2.83 | 86.6 ± 29.1 b | 19.1 ± 11.1 | 0.49 ± 0.25 | |
Apiarist 4 | ||||||||||
3.58 ± 0.15 a | 30.9 ± 2.04 | 11.3 ± 1.55 | 42.2 ± 1.17 | 4.38 ± 3.47 | 19.1 ± 1.01 | 12.7 ± 5.10 | 44.4 ± 7.65 a | 15.7 ± 3.78 | 0.52 ± 0.12 | |
Apiarist 5 | ||||||||||
3.98 ± 0.33 b | 35.8 ± 5.04 | 9.00 ± 2.74 | 44.8 ± 4.15 | 4.00 ± 3.16 | 19.4 ± 1.21 | 8.11 ± 2.51 | 62.8 ± 35.7 ab | 16.3 ± 9.93 | 0.42 ± 0.27 | |
p | 0.001 | ns | ns | ns | ns | ns | ns | 0.001 | ns | ns |
pH | FA (meq/Kg) | LA (meq/Kg) | TA (meq/kg) | GOx (µg/g/h) | H (%) | DA (ºG) | Colour (mm Pfund) | HMF (mg/kg) | EC (mS/cm) | ||
---|---|---|---|---|---|---|---|---|---|---|---|
Current study data | |||||||||||
Mean | 3.8 | 33.4 | 10.1 | 43.5 | 4.84 | 19.6 | 9.59 | 56.5 | 26.0 | 0.42 | |
(Ia 0.95–Ib 0.95) | (3.7–3.9) | (31.7–35.2) | (9.20–11.0) | (41.6–45.5) | (3.97–5.72) | (19.4–19.9) | (8.71–10.5) | (49.3–63.8) | (22.4–29.6) | (0.37–0.47) | |
Venezuela | |||||||||||
[9] | Zulia | 3.7 | NA | NA | 37.3 | NA | 19.3 | NA | NA | NA | NA |
[11] | Lara | 3.4 | NA | NA | NA | NA | 20.2 | NA | NA | NA | 0.21 |
Yaracuy | 3.3 | NA | NA | NA | NA | 17.6 | NA | NA | NA | 0.05 | |
Argentina | |||||||||||
[28] | NW | 3.5 | 24.8 | NA | NA | NA | 16.5 | NA | 83 | 12.5 | 0.33 |
[38] | BA-Meadows | NA | <18.0 | NA | NA | NA | 17.0 | NA | <50.0 | <7.0 | <0.24 |
BA-Hills | NA | <18.0 | NA | NA | NA | 17.0 | NA | <60.0 | <3.0 | ||
BA-Agricultural | NA | <18.0 | NA | NA | NA | 17.0 | NA | <70.0 | <7.0 | ||
[40] | Patagonian forest | NA | NA | NA | NA | NA | 15.7 | 26.4 | 62.0 | 7.0 | 0.53 |
Espinal | NA | NA | NA | NA | NA | 17.9 | 26.0 | 26.0 | 8.2 | 0.27 | |
Parana Delta and Islands | NA | NA | NA | NA | NA | 17.6 | 22.8 | 81.3 | 33.9 | 0.40 | |
[29] | Córdoba N | 4.1 | 22.8 | 2.6 | 25.4 | NA | 17.4 | 17.9 | NA | 5.4 | NA |
Córdoba S | 3.6 | 20.4 | 3.8 | 24.4 | NA | 18.3 | 20.3 | NA | 29.4 | NA | |
Uruguay | |||||||||||
[30] | 3.2 | NA | NA | NA | NA | 18.0 | NA | 99 | 5.25 | 0.60 | |
México | |||||||||||
[27] | Tabasco | 3.7 | NA | NA | NA | NA | 20.9 | NA | NA | NA | 0.25 |
Brasil | |||||||||||
[31] | 3.6 | NA | NA | 32.9 | NA | 19.1 | 12.6 | NA | 35.9 | NA |
Apiarist 1 | Apiarist 2 | Apiarist 3 | Apiarist 4 | Apiarist 5 | p | |
---|---|---|---|---|---|---|
Colour Int. | 4.8 ± 1.6 a | 6.3 ± 1.2 b | 6.3 ± 1.7 b | 3.1 ± 0.5 a | 5.8 ± 1.3 b | 0.001 |
Odour overall int. | 5.8 ± 1.1 | 6.4 ± 1.2 | 6.2 ± 0.4 | 6.2 ± 0.3 | 6.1 ± 1.0 | ns |
o_Floral | 3.8 ± 1.6 a | 4.4 ± 0.8 ab | 5.2 ± 0.7 b | 4.9 ± 0.6 ab | 5.3 ± 0.9 b | 0.01 |
o_Acid fruit | 3.6 ± 1.0 a | 4.7 ± 0.5 b | 3.1 ± 1.2 a | 4.4 ± 0.6 b | 3.2 ± 0.8 a | 0.001 |
o_Balsamic | - | 3.5 ± 0.6 | - | - | 5.5 ± 0.9 | - |
o_Caramel | 4.2 ± 1.1 | - | - | - | - | - |
o_Animal | 5.3 ± 1.2 | 4.2 ± 1.3 | 5.1 ± 1.2 | 5.2 ± 0.6 | - | - |
o_Smoke | - | - | 5.7 ± 0.7 | 4.5 ± 0.3 | - | - |
Aroma overall int. | 6.2 ± 1.0 | 6.6 ± 0.9 | 6.2 ± 1.3 | 5.7 ± 0.5 | 6.6 ± 0.8 | ns |
a_Acid fruit | 4.9 ± 1.0 | 4.7 ± 0.9 | 5.0 ± 0.6 | 4.6 ± 0.5 | - | - |
a_Balsamic | 4.9 ± 1.2 ab | 4.1 ± 1.3 a | 4.0 ± 0.6 a | 4.5 ± 1.1 a | 5.8 ± 1.0 b | 0.01 |
a_Caramel | 5.3 ± 0.6 | 5.8 ± 1.0 | - | - | - | - |
a_Animal | - | - | - | 3.7 ± 0.9 | - | - |
a_Smoke | - | - | 5.7 ± 1.0 | 4.4 ± 0.5 | - | - |
Sweet taste | 6.2 ± 1.4 | 6.4 ± 2.0 | 5.7 ± 0.9 | 4.4 ± 1.2 | 6.1 ± 1.8 | ns |
Acid taste | 3.8 ± 1.6 | 4.5 ± 1.5 | 3.8 ± 0.8 | 4.2 ± 1.9 | 2.7 ± 0.9 | ns |
Salty taste | - | 4.1 ± 1.3 | 3.2 ± 0.9 | - | - | - |
Fluidity | 6.0 ± 2.5 | 6.5 ± 2.3 | 6.1 ± 1.4 | 4.5 ± 2.23 | 6.6 ± 1.2 | ns |
Persistence | 5.3 ± 1.3 | 6.2 ± 1.7 | 6.0 ± 1.7 | 6.0 ± 1.1 | 7.0 ± 1.3 | ns |
Colour Intensity | Odour Intensity | Floral | Fruit | Sweet Taste | Acid Taste | Fluidity | ||
---|---|---|---|---|---|---|---|---|
Current study data | ||||||||
Mean | 5.4 | 6.1 | 4.5 | 2.8 | 5.9 | 3.9 | 6.1 | |
(Ia 0.95–Ib 0.95) | (4.9–5.8) | (5.9–6.4) | (4.2–4.9) | (2.3–3.4) | (5.5–6.3) | (3.5–4.2) | (5.5–6.6) | |
[11] | Lara | 5.1 | 6.5 | NA | NA | NA | NA | 5.3 |
Yaracuy | 5.1 | 6.5 | NA | NA | NA | NA | 5.3 | |
[38] | BA-Meadows | NA | NA | 2.7 | NA | 4.8 | NA | *6.5 |
BA-Hills | NA | NA | 3.9 | NA | 4.2 | NA | *6.1 | |
BA-Agricultural | NA | NA | 4.3 | NA | 4.1 | NA | *6.6 |
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Araujo, D.; Ruiz Pérez-Cacho, P.; Serrano, S.; Dios-Palomares, R.; Galán-Soldevilla, H. Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela. Foods 2020, 9, 339. https://doi.org/10.3390/foods9030339
Araujo D, Ruiz Pérez-Cacho P, Serrano S, Dios-Palomares R, Galán-Soldevilla H. Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela. Foods. 2020; 9(3):339. https://doi.org/10.3390/foods9030339
Chicago/Turabian StyleAraujo, Deyanira, Pilar Ruiz Pérez-Cacho, Salud Serrano, Rafaela Dios-Palomares, and Hortensia Galán-Soldevilla. 2020. "Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela" Foods 9, no. 3: 339. https://doi.org/10.3390/foods9030339