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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,...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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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. |
format | Online Article Text |
id | pubmed-10000918 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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