Description of the sensory characteristics of Spanish unifloral honeys by free choice profiling

被引：15

作者：

González-Viñas, MA ^{[1
]}

Moya, A ^{[1
]}

Cabezudo, MD ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Fac Chem, Dept Analyt Chem & Food Technol, E-13071 Ciudad Real, Spain

来源：

JOURNAL OF SENSORY STUDIES | 2003年 / 18卷 / 02期

关键词：

D O I：

10.1111/j.1745-459X.2003.tb00378.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Different Spanish unifloral honeys (eucalyptus, sunflower, rosemary, thyme, lavender, citrus, anise, quercus, and lemon blossom) and one multifloral honey were studied by Free-Choice Profiling (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to the FCP data allowed discrimination between samples and provided information on the attributes responsible for the differences observed. The honeys had significantly different sensory characteristics. Textural attributes were the predominant factor in discriminating between samples, and appearance (color included) was also correlated with GPA dimensions to a lesser extent.

引用

页码：103 / 113

页数：11

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