| Title: | Sensorial and physicochemical analysis of Indian honeys for assessment of quality and floral origins |
| Author(s): | Kumar A; Gill JPS; Bedi JS; Manav M; Ansari MJ; Walia GS; |
| Address: | "School of Public Health and Zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004, India. Electronic address: dratul9@gmail.com. School of Public Health and Zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004, India. State Agmark Laboratory, Ludhiana, Punjab 141004, India. Department of Botany, Hindu College, Moradabad, Uttar Pradesh 244001, India. Department of Mathematics, Statistics & Physics, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, Punjab 141004, India" |
| DOI: | 10.1016/j.foodres.2018.04.005 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "In the present study, sensory and physicochemical properties of raw honey samples originating from different floral sources of India were investigated. Sensory analysis was carried out by quantitative descriptive analysis method. Samples having higher scores for flowery aroma, amber colour together with less crystallization were perceived to be more desirable with greater acceptability. The values obtained for electrical conductivity (0.28-1.0 mS/cm), moisture content (18.37-22%), HMF content (3.65-23.16?ª+mg/kg), free acidity (14.83-40.17?ª+meq/kg), pH (3.81-4.85), ash (0.08-0.49%), specific gravity (1.39-1.42?ª+g/cm(2)), total reducing sugars (64.91-71.39%) and protein content (0.16-0.70%) were within the criteria set by International regulations of quality. To classify and differentiate unifloral honeys originating from nine botanical origins, the data matrix was also subjected to principal component analysis. The overall results revealed that both the sensory and physicochemical properties of honey can be used as indicators not only of quality but also of origin" |
| Keywords: | Adult Color Crystallization Electric Conductivity Female Food Analysis/methods Honey/*analysis Humans India Male Middle Aged Odorants/analysis *Olfactory Perception Principal Component Analysis *Smell *Taste *Taste Perception Viscosity Water/analysis Youn; |
| Notes: | "MedlineKumar, Atul Gill, Jatinder Paul Singh Bedi, Jasbir Singh Manav, Manmeet Ansari, Mohd Javed Walia, Gurjeet Singh eng Canada 2018/05/08 Food Res Int. 2018 Jun; 108:571-583. doi: 10.1016/j.foodres.2018.04.005. Epub 2018 Apr 5" |
