Sensorial and physicochemical analysis of Indian honeys for assessment of quality and floral origins
Atul Kumar, Jatinder Paul Singh Gill, Jasbir Singh Bedi, Manmeet Manav, Mohd Javed Ansari, Gurjeet Singh Walia
文献索引：10.1016/j.foodres.2018.04.005
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摘要
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 mg/kg), free acidity (14.83–40.17 meq/kg), pH (3.81–4.85), ash (0.08–0.49%), specific gravity (1.39–1.42 g/cm2), 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.