Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences

Food Chemistry
Maaria KortesniemiBaoru Yang

Abstract

The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi-analytical approach. The sensory test (untrained panel, n = 62) was based on scaling and check-all-that-apply (CATA) methods accompanied with questions on preference and usage of honey. The results were correlated with corresponding profiles of odor-active compounds, determined using gas chromatography coupled with mass spectrometry/olfactometry (GC-MS/O). Botanical origins and chemical compositions including sugars were evaluated using NMR spectroscopy. A total of 73 odor-active compounds were listed based on GC-O. Sweet and mild honeys with familiar sensory properties were preferred by the panelists (PCA, R2X(1) = 0.7) while buckwheat and cloudberry-bog honeys with strong odor, flavor and color were regarded as unfamiliar and unpleasant. The data will give the honey industry novel information on honey properties in relation to the botanical origin, and consumer preference.

Citations

Mar 19, 2020·Foods·Deyanira AraujoHortensia Galán-Soldevilla
Apr 6, 2020·Environmental Science and Pollution Research International·Mohamed H H RobyMohamed Fawzy Ramadan
Dec 20, 2019·Journal of the Science of Food and Agriculture·Emily GraceHeather Eunice Smyth
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·M M Chayan MahmudRussell Keast
Jan 26, 2021·Royal Society Open Science·Milica NešovićŽivoslav Tešić

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