Physicochemical parameters and sensory properties of honeys from Buenos Aires region

•Physicochemical and sensory parameters of honeys were studied.•Differences were found in colour, conductivity and sucrose among different regions.•The cluster analysis showed a grouping pattern in relation to the geographic region.•The honeys analysed comply with national and international regulati...

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Bibliographic Details
Published in:Food chemistry 2014-06, Vol.152, p.500-507
Main Authors: Silvano, María F., Varela, María S., Palacio, María A., Ruffinengo, Sergio, Yamul, Diego K.
Format: Article
Language:English
Subjects:
Adult
Argentina
Biological and medical sciences
Chemical traceability
Color
Female
Food toxicology
Geographic origin
Honey - analysis
Humans
Male
Medical sciences
Middle Aged
Multifloral honey
Multivariate analysis
Sucrose - analysis
Taste
Toxicology
Young Adult
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Summary:•Physicochemical and sensory parameters of honeys were studied.•Differences were found in colour, conductivity and sucrose among different regions.•The cluster analysis showed a grouping pattern in relation to the geographic region.•The honeys analysed comply with national and international regulations. The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined in honeys from apiaries of the agricultural, hills and meadow zones of the south east region of Buenos Aires province (Argentina). The analysis of variance showed significant differences among zones in the mean value of hydroximethyl furfural, colour, electrical conductivity and sucrose content. The principal component analysis explained the 70% of the variance among samples with the first two principal components in both cases. The cluster analysis and linear discriminant analysis showed that samples were grouped in relation to the sampling region coinciding with the results of the principal component analysis. Results suggest that could be possible to classify honeys according to the geographic origin based on the physicochemical parameters; however, the sensory properties were not good predictors.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.12.011