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

Autores
Patrignani, Mariela; Ciappini, Maria Cristina; Tananaki, Chrysoula; Fagundez, Guillermina Andrea; Thrasyvoulou, Andreas; Lupano, Cecilia Elena
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Aroma
Colour
Crystallisation
Honey
Sensory analysis
Multivariate analysis
Volatile compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/101221

id SEDICI_5fe42165e3c701a1a74343adc04cd19f
oai_identifier_str oai:sedici.unlp.edu.ar:10915/101221
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniquesPatrignani, MarielaCiappini, Maria CristinaTananaki, ChrysoulaFagundez, Guillermina AndreaThrasyvoulou, AndreasLupano, Cecilia ElenaQuímicaAromaColourCrystallisationHoneySensory analysisMultivariate analysisVolatile compoundsHoney 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2017-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1-9http://sedici.unlp.edu.ar/handle/10915/101221enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/41476info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13694info:eu-repo/semantics/altIdentifier/issn/0950-5423info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13694info:eu-repo/semantics/altIdentifier/hdl/11336/41476info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:12:54Zoai:sedici.unlp.edu.ar:10915/101221Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:12:55.023SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
title Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
spellingShingle Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
Patrignani, Mariela
Química
Aroma
Colour
Crystallisation
Honey
Sensory analysis
Multivariate analysis
Volatile compounds
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
dc.creator.none.fl_str_mv Patrignani, Mariela
Ciappini, Maria Cristina
Tananaki, Chrysoula
Fagundez, Guillermina Andrea
Thrasyvoulou, Andreas
Lupano, Cecilia Elena
author Patrignani, Mariela
author_facet Patrignani, Mariela
Ciappini, Maria Cristina
Tananaki, Chrysoula
Fagundez, Guillermina Andrea
Thrasyvoulou, Andreas
Lupano, Cecilia Elena
author_role author
author2 Ciappini, Maria Cristina
Tananaki, Chrysoula
Fagundez, Guillermina Andrea
Thrasyvoulou, Andreas
Lupano, Cecilia Elena
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Química
Aroma
Colour
Crystallisation
Honey
Sensory analysis
Multivariate analysis
Volatile compounds
topic Química
Aroma
Colour
Crystallisation
Honey
Sensory analysis
Multivariate analysis
Volatile compounds
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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.
publishDate 2017
dc.date.none.fl_str_mv 2017-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/101221
url http://sedici.unlp.edu.ar/handle/10915/101221
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/41476
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13694
info:eu-repo/semantics/altIdentifier/issn/0950-5423
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13694
info:eu-repo/semantics/altIdentifier/hdl/11336/41476
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
1-9
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
_version_ 1846064187131822080
score 12.8982525