Sensory analysis of the Slovene honey

被引：0

作者：

Golob, T ^{[1
]}

Koch, V ^{[1
]}

Bertoncelj, J ^{[1
]}

机构：

[1] Univ Ljubljana, Dept Food Sci & Technol, Biotech Fac, SI-1000 Ljubljana, Slovenia

来源：

PROCEEDINGS OF THE 4TH CROATIAN CONGRESS OF FOOD TECHNOLOGIST, BIOTECHNOLOGISTS AND NUTRITIONISTS-CENTRAL EUROPEAN MEETING | 2002年

关键词：

assorted honey; sensory analysis; score system;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The objective of this study was to determine the sensory quality of the Slovene honey. Sixty-one samples of honey were purchased from beekeepers, in 2000. Samples were evaluated by a panel of six experts for honey assessment for three sensory attributes: colour, odour and aroma. The characteristics of each type of honey were exactly defined in the beginning of the assessment. The sensory analysis was performed by means of scoring (1=very bad, 2=bad, 3=average, 4=good, 5=excellent). Using sensory analysis, honey was sorted into 8 groups (8 samples of acacia, 3 chestnut, 5 fir, 7 floral, 4 forest, 3 lime, 5 spruce and 26 samples of Metcalfa pruinosa). The results reveal that the average score for colour was 4.29 with the range from 4.00 for forest honey to 4.77 for acacia honey; the average score for odour was 3.78 with the interval between 3.47 for Metcalfa pruinosa honey and 4.33 for fir honey; the mean score for aroma was 3.72 with the interval between 3.28 for lime and 4.30 for fir honey. The analysis of variance showed that the differences in colour, odour and aroma were statistically significant (P<0.001) for the type of honey.

引用

页码：468 / 473

页数：6