Please use this identifier to cite or link to this item: https://www.arca.fiocruz.br/handle/icict/30976
Title: Descriptive Sensory Analysis and Acceptance of Stingless Bee Honey
Authors: Ferreira, E. L.
Lencioni, C.
Benassi, M. T.
Barth, Monika O.
Bastos, D. H. M.
Affilliation: Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição. São Paulo, SP, Brasil.
Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição. São Paulo, SP, Brasil.
Universidade de Londrina. Centro de Ciências Agrárias. Departamento de Ciência e Tecnologia de Alimentos. Londrina, PR, Brasil.
Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Departamento de Virologia. Rio de Janeiro, RJ, Brasil.
Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição. São Paulo, SP, Brasil.
Abstract: 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.
Keywords: Sensory analysis
Free choice profile
Honey
Stingless bee
keywords: Análise sensorial
Abelha sem ferrão
Perfil de livre escolha
Mel
Issue Date: 2009
Publisher: SAGE Publications
Citation: FERREIRA, E. L. et al. Descriptive Sensory Analysis and Acceptance of Stingless Bee Honey. Food Sci Tech Int., v.1 5, n. 3, p. 251-258, 2009.
DOI: 10.1177/1082013209341136
ISSN: 1082-0132
Copyright: restricted access
Appears in Collections:IOC - Artigos de Periódicos

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