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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/101221
Ver los metadatos del registro completo
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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 |
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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) |
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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) |
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application/pdf 1-9 |
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