Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys

Autores
Ciappini, Maria Cristina; Di Vito, M. V.; Gatti, M. B.; Calviño, Amalia Mirta
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for the selection, training and monitoring of assessors was applied. Unifloraleucalyptus and clover honeys produced in Argentine were assessed using descriptive quantitative analysis. The sensory profiles differentiated clover honey (light, fruity and floral flavor with low intensity) from eucalyptus honey (more intense flavors, vegetable notes, aromatic, warm, small crystals with a high tendency to quick crystallization in mass). The analysis by principal components showed higher intensities of sweetness and smell for eucalyptus honeys and graininess for clover honeys. These appropriate indicators of quality provide a differentiating tool to increase the added value of these honeys.
Fil: Ciappini, Maria Cristina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Di Vito, M. V.. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Gatti, M. B.. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Materia
EUCALYPTUS HONEY
CLOVER HONEY
QDA
PCA
DESCRIPTIVE QUANTITATIVE ANALYSIS
FLAVOR
GRAININESS
PRINCIPAL COMPONENT ANALYSIS
SMELL
SWEETNESS
UNIFLORAL HONEYS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/21393
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeysCiappini, Maria CristinaDi Vito, M. V.Gatti, M. B.Calviño, Amalia MirtaEUCALYPTUS HONEYCLOVER HONEYQDAPCADESCRIPTIVE QUANTITATIVE ANALYSISFLAVORGRAININESSPRINCIPAL COMPONENT ANALYSISSMELLSWEETNESSUNIFLORAL HONEYShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for the selection, training and monitoring of assessors was applied. Unifloraleucalyptus and clover honeys produced in Argentine were assessed using descriptive quantitative analysis. The sensory profiles differentiated clover honey (light, fruity and floral flavor with low intensity) from eucalyptus honey (more intense flavors, vegetable notes, aromatic, warm, small crystals with a high tendency to quick crystallization in mass). The analysis by principal components showed higher intensities of sweetness and smell for eucalyptus honeys and graininess for clover honeys. These appropriate indicators of quality provide a differentiating tool to increase the added value of these honeys.Fil: Ciappini, Maria Cristina. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Di Vito, M. V.. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Gatti, M. B.. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaMaxwell Scientific Publications2013-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/21393Ciappini, Maria Cristina; Di Vito, M. V.; Gatti, M. B.; Calviño, Amalia Mirta; Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys; Maxwell Scientific Publications; Advance Journal of Food Science and Technology; 5; 7; 7-2013; 829-8382042-48682042-4876CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://maxwellsci.com/jp/abstract.php?jid=AJFST&no=327&abs=02info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:12:44Zoai:ri.conicet.gov.ar:11336/21393instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:12:44.917CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
title Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
spellingShingle Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
Ciappini, Maria Cristina
EUCALYPTUS HONEY
CLOVER HONEY
QDA
PCA
DESCRIPTIVE QUANTITATIVE ANALYSIS
FLAVOR
GRAININESS
PRINCIPAL COMPONENT ANALYSIS
SMELL
SWEETNESS
UNIFLORAL HONEYS
title_short Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
title_full Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
title_fullStr Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
title_full_unstemmed Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
title_sort Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
dc.creator.none.fl_str_mv Ciappini, Maria Cristina
Di Vito, M. V.
Gatti, M. B.
Calviño, Amalia Mirta
author Ciappini, Maria Cristina
author_facet Ciappini, Maria Cristina
Di Vito, M. V.
Gatti, M. B.
Calviño, Amalia Mirta
author_role author
author2 Di Vito, M. V.
Gatti, M. B.
Calviño, Amalia Mirta
author2_role author
author
author
dc.subject.none.fl_str_mv EUCALYPTUS HONEY
CLOVER HONEY
QDA
PCA
DESCRIPTIVE QUANTITATIVE ANALYSIS
FLAVOR
GRAININESS
PRINCIPAL COMPONENT ANALYSIS
SMELL
SWEETNESS
UNIFLORAL HONEYS
topic EUCALYPTUS HONEY
CLOVER HONEY
QDA
PCA
DESCRIPTIVE QUANTITATIVE ANALYSIS
FLAVOR
GRAININESS
PRINCIPAL COMPONENT ANALYSIS
SMELL
SWEETNESS
UNIFLORAL HONEYS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for the selection, training and monitoring of assessors was applied. Unifloraleucalyptus and clover honeys produced in Argentine were assessed using descriptive quantitative analysis. The sensory profiles differentiated clover honey (light, fruity and floral flavor with low intensity) from eucalyptus honey (more intense flavors, vegetable notes, aromatic, warm, small crystals with a high tendency to quick crystallization in mass). The analysis by principal components showed higher intensities of sweetness and smell for eucalyptus honeys and graininess for clover honeys. These appropriate indicators of quality provide a differentiating tool to increase the added value of these honeys.
Fil: Ciappini, Maria Cristina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Di Vito, M. V.. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Gatti, M. B.. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
description Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for the selection, training and monitoring of assessors was applied. Unifloraleucalyptus and clover honeys produced in Argentine were assessed using descriptive quantitative analysis. The sensory profiles differentiated clover honey (light, fruity and floral flavor with low intensity) from eucalyptus honey (more intense flavors, vegetable notes, aromatic, warm, small crystals with a high tendency to quick crystallization in mass). The analysis by principal components showed higher intensities of sweetness and smell for eucalyptus honeys and graininess for clover honeys. These appropriate indicators of quality provide a differentiating tool to increase the added value of these honeys.
publishDate 2013
dc.date.none.fl_str_mv 2013-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/21393
Ciappini, Maria Cristina; Di Vito, M. V.; Gatti, M. B.; Calviño, Amalia Mirta; Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys; Maxwell Scientific Publications; Advance Journal of Food Science and Technology; 5; 7; 7-2013; 829-838
2042-4868
2042-4876
CONICET Digital
CONICET
url http://hdl.handle.net/11336/21393
identifier_str_mv Ciappini, Maria Cristina; Di Vito, M. V.; Gatti, M. B.; Calviño, Amalia Mirta; Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys; Maxwell Scientific Publications; Advance Journal of Food Science and Technology; 5; 7; 7-2013; 829-838
2042-4868
2042-4876
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://maxwellsci.com/jp/abstract.php?jid=AJFST&no=327&abs=02
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Maxwell Scientific Publications
publisher.none.fl_str_mv Maxwell Scientific Publications
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980667304968192
score 12.993085

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