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Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction

Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties,...

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Autores principales: Piana, Maria Lucia, Cianciabella, Marta, Daniele, Giulia Maria, Badiani, Anna, Rocculi, Pietro, Tappi, Silvia, Gatti, Edoardo, Marcazzan, Gian Luigi, Magli, Massimiliano, Medoro, Chiara, Predieri, Stefano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000918/
https://www.ncbi.nlm.nih.gov/pubmed/36900503
http://dx.doi.org/10.3390/foods12050986
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author Piana, Maria Lucia
Cianciabella, Marta
Daniele, Giulia Maria
Badiani, Anna
Rocculi, Pietro
Tappi, Silvia
Gatti, Edoardo
Marcazzan, Gian Luigi
Magli, Massimiliano
Medoro, Chiara
Predieri, Stefano
author_facet Piana, Maria Lucia
Cianciabella, Marta
Daniele, Giulia Maria
Badiani, Anna
Rocculi, Pietro
Tappi, Silvia
Gatti, Edoardo
Marcazzan, Gian Luigi
Magli, Massimiliano
Medoro, Chiara
Predieri, Stefano
author_sort Piana, Maria Lucia
collection PubMed
description Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers’ side. The purpose of this study was to investigate textural and aromatic properties and consumers’ perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers’ higher appreciation for liquid and creamy honey.
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spelling pubmed-100009182023-03-11 Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction Piana, Maria Lucia Cianciabella, Marta Daniele, Giulia Maria Badiani, Anna Rocculi, Pietro Tappi, Silvia Gatti, Edoardo Marcazzan, Gian Luigi Magli, Massimiliano Medoro, Chiara Predieri, Stefano Foods Article Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers’ side. The purpose of this study was to investigate textural and aromatic properties and consumers’ perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers’ higher appreciation for liquid and creamy honey. MDPI 2023-02-26 /pmc/articles/PMC10000918/ /pubmed/36900503 http://dx.doi.org/10.3390/foods12050986 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Piana, Maria Lucia
Cianciabella, Marta
Daniele, Giulia Maria
Badiani, Anna
Rocculi, Pietro
Tappi, Silvia
Gatti, Edoardo
Marcazzan, Gian Luigi
Magli, Massimiliano
Medoro, Chiara
Predieri, Stefano
Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction
title Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction
title_full Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction
title_fullStr Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction
title_full_unstemmed Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction
title_short Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction
title_sort influence of the physical state of two monofloral honeys on sensory properties and consumer satisfaction
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000918/
https://www.ncbi.nlm.nih.gov/pubmed/36900503
http://dx.doi.org/10.3390/foods12050986
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