Spanish avocado (Persea americana Mill.) honey: Authentication based on its composition criteria, mineral content and sensory attributes

• Published in: Food science & technology 2019-08, Vol.111, p.561-572
• Main Authors: Rodríguez, I., Cámara-Martos, F., Flores, J.M., Serrano, S.
• Format: Article
• Language: English
• Subjects: Honey authentication; Honey characterization; Honey quality control; Unifloral avocado honey
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.05.068

Samples of Spanish unifloral avocado (Persea americana Mill.) honey (n = 30) have been characterized by composition criteria, sensory attributes and mineral content in order to fully describe this type of honey. Due to the significant gaps concerning the characterization of unifloral avocado honeys, this work aimed to contribute to its characterization based on different routine laboratory analysis which included: pollen content (qualitative), water content, sugar content, water activity; electrical conductivity, diastase activity; glucose oxidase activity; specific optical rotation; hydroxymethylfurfural; pH; colour of honey and acidity (free, lactonic and total). To define its sensory profile thirty-one sensorial attributes were evaluated: three descriptors for appearance, eight for olfactory characteristics, three of texture in the mouth, four basic tastes, eight of aroma, three trigeminal sensations (piquancy, freshness and astringency), persistence and after taste. A mineral content analysis was also carried out and the elements studied were Fe, Zn, Cu, Ca, Mg and Na. The obtaining results revealed that, it was possible to define and authenticate Spanish unifloral avocado honey based on a combination of common routine laboratory analysis. [Display omitted] •Electrical conductivity as an important parameter characterizing unifloral avocado honeys.•Sensory profile was obtained for the authentication of Spanish avocado unifloral honeys.•Spanish avocado honey was well-distinguished as unifloral honey based on its mineral content.