Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the presentwork, the sensory characteristics and physicochemical parameters of Argentinean honeys from differentecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfu...

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Detalles Bibliográficos
Autores principales: Patrignani, Mariela, Ciappini, Maria Cristina, Tananaki, Chrysoula, Fagundez, Guillermina Andrea, Thrasyvoulou, Andreas, Lupano, Cecilia Elena
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Química
Aroma
Colour
Crystallisation
Honey
Sensory analysis
Multivariate analysis
Volatile compounds
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/101221
https://ri.conicet.gov.ar/11336/41476
https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13694
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-101221
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Aroma
Colour
Crystallisation
Honey
Sensory analysis
Multivariate analysis
Volatile compounds
spellingShingle Química
Aroma
Colour
Crystallisation
Honey
Sensory analysis
Multivariate analysis
Volatile compounds
Patrignani, Mariela
Ciappini, Maria Cristina
Tananaki, Chrysoula
Fagundez, Guillermina Andrea
Thrasyvoulou, Andreas
Lupano, Cecilia Elena
Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
topic_facet Química
Aroma
Colour
Crystallisation
Honey
Sensory analysis
Multivariate analysis
Volatile compounds
description Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the presentwork, the sensory characteristics and physicochemical parameters of Argentinean honeys from differentecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content,electrical conductivity, sugar profile and volatile compounds were analytically determined in honeysamples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation,colour intensity and aroma) were evaluated by a trained panel. Significant correlations werefound between honey crystallisation degree and hydroxymethylfurfural content and diastase activity(P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour.Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatileprofile (P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers?preference can be successfully associated with the chemical composition of honey by multivariate statisticalanalysis.
format Articulo
Articulo
author Patrignani, Mariela
Ciappini, Maria Cristina
Tananaki, Chrysoula
Fagundez, Guillermina Andrea
Thrasyvoulou, Andreas
Lupano, Cecilia Elena
author_facet Patrignani, Mariela
Ciappini, Maria Cristina
Tananaki, Chrysoula
Fagundez, Guillermina Andrea
Thrasyvoulou, Andreas
Lupano, Cecilia Elena
author_sort Patrignani, Mariela
title Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
title_short Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
title_full Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
title_fullStr Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
title_full_unstemmed Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
title_sort correlations of sensory parameters with physicochemical characteristics of argentinean honeys by multivariate statistical techniques
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/101221
https://ri.conicet.gov.ar/11336/41476
https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13694
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