Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia's Region (Algeria)

This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in confor...

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Bibliographic Details
Published in:Foods 2021-01, Vol.10 (2), p.225
Main Authors: Ghorab, Asma, Rodríguez-Flores, María Shantal, Nakib, Rifka, Escuredo, Olga, Haderbache, Latifa, Bekdouche, Farid, Seijo, María Carmen
Format: Article
Language:English
Subjects:
Analytical chemistry
Apiculture
Asteraceae
Babors Kabylia
Beekeeping
Biodiversity
Color
Crystallization
Electrical conductivity
Electrical resistivity
Ericaceae
Fabaceae
Flavonoids
Food science
Honey
Honeydew
Legislation
melissopalynology
multivariate analysis
Myrtus
Odor
Olfaction
Parameters
Phenols
Pistacia
Pollen
quality parameters
Saltiness
Seasons
Sediments
sensorial properties
Sensory evaluation
Sensory properties
Smell
Sourness
Statistical analysis
Statistical methods
Sweetness
Vegetation
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Summary:This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae ( , , Genisteae plants), Asteraceae plants, Ericaceae ( L.) or and . The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10020225