| Title: | "Evaluation of the Pivot Profile(c), a new method to characterize a large variety of a single product: Case study on honeys from around the world" |
| Author(s): | Deneulin P; Reverdy C; Rebenaque P; Danthe E; Mulhauser B; |
| Address: | "Changins - Viticulture and Oenology, University of Applied Sciences and Arts, Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland. Electronic address: pascale.deneulin@changins.ch. Olfaction-Gustation-Vision, Conseil et Formation, Rue Edmond-de-Reynier 2, 2000 Neuchatel, Switzerland. Changins - Viticulture and Oenology, University of Applied Sciences and Arts, Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland. Botanical Garden of Neuchatel, Pertuis-du-Sault 58, 2000 Neuchatel, Switzerland" |
| DOI: | 10.1016/j.foodres.2017.12.044 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Honey is a natural product with very diverse sensory attributes that are influenced by the flower source, the bee species, the geographic origin, the treatments and conditions during storage. This study aimed at describing 50 honeys from diverse flower sources in different continents and islands, stored under various conditions. Many articles have been published on the sensory characterization of honeys, thus a common list of attributes has been established, but it appeared to be poorly suited to describe a large number of honeys from around the world. This is why the novel and rapid sensory evaluation method, the Pivot Profile(c), was tested, with the participation of 15 panelists during five sessions. The first objective was to obtain a sensory description of the 50 honeys that were tested. From 1152 distinct terms, a list of 29 sensory attributes was established and the attributes divided into three categories: color/texture (8 terms), aroma (16 terms), and taste (5 terms). At first, the honeys have been ranked according to their level of crystallization from fluid/liquid to viscous/hard. Then color was the second assessment factor of the variability. In terms of aroma, honeys from Africa were characterized by smoky, resin, caramel and dried fruit as opposed to floral and fruity, mainly for honeys from South America and Europe. Finally, the honeys were ranked according to their sweetness. The second objective of this study was to test the new sensory method, called Pivot Profile(c) which is used to describe a large number of products with interpretable results" |
| Keywords: | Africa Animals Bees *Color Crystallization Europe Female Flowers Food Analysis/*methods Food Handling Food Storage *Food Supply Fruit Honey/*analysis Male Mouth *Odorants South America Sugars *Taste *Touch Correspondence analysis Free description Honey Pi; |
| Notes: | "MedlineDeneulin, Pascale Reverdy, Caroline Rebenaque, Pierrick Danthe, Eve Mulhauser, Blaise eng Canada 2018/03/28 Food Res Int. 2018 Apr; 106:29-37. doi: 10.1016/j.foodres.2017.12.044. Epub 2017 Dec 16" |
