Descriptive Sensory Analysis and Acceptance of Stingless Bee Honey


Autoria(s): FERREIRA, E. L.; LENCIONI, C.; BENASSI, M. T.; BARTH, M. O.; BASTOS, D. H. M.
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

19/10/2012

19/10/2012

2009

Resumo

Stingless bee honey samples were evaluated by sensory descriptive analysis using free choice profile methodology. Appearance, flavor, and aroma were described and the data were treated with Generalized Procrustes Analysis. Individual descriptive terms ranged from 8 to 20. Plotting the samples in a bidimensional plan indicated that appearance attributes (color and viscosity) and sweet, sour and acid flavor were strongly correlated with x axis (Dimension 1) while coconut, wood, acid, sour, and sweet flavor aroma attributes were correlated with y axis (Dimension 2). The affective test was also performed and with the exception of the Melipona scutellaris honey, all the other samples showed good acceptance. Honeys that were described as sweeter and less acid were preferred by nontrained assessors, indicating that the regular consumer recognizes honey produced by Apis mellifera bee as a standard.

Identificador

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, v.15, n.3, p.251-258, 2009

1082-0132

http://producao.usp.br/handle/BDPI/26624

10.1177/1082013209341136

http://dx.doi.org/10.1177/1082013209341136

Idioma(s)

eng

Publicador

SAGE PUBLICATIONS LTD

Relação

Food Science and Technology International

Direitos

restrictedAccess

Copyright SAGE PUBLICATIONS LTD

Palavras-Chave #sensory analysis #free choice profile #honey #stingless bee #PHYSICOCHEMICAL PROPERTIES #APIS-MELLIFERA #CHOICE #MELIPONINI #SAMPLES #APIDAE #Chemistry, Applied #Food Science & Technology
Tipo

article

original article

publishedVersion