Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

• Published in: Food science & technology 2016-01, Vol.65, p.645-651
• Main Authors: Sousa, Janaína Maria Batista de, Souza, Evandro Leite de, Marques, Gilmardes, Benassi, Marta de Toledo, Gullón, Beatriz, Pintado, Maria Manuela, Magnani, Marciane
• Format: Article
• Language: English
• Subjects: acidity; color; electrical conductivity; Floral source; glucose; honey; juazeiro; malícia; Melipona scutellaris; Melipona spp; principal component analysis; proline; semiarid zones; species; stingless bees; sucrose; sweetness; taste; viscosity; water content
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.08.058

Monofloral honeys produced by the stingless bee M. Subnida Duke and Melipona scutellaris Latrelle in a Brazilian semi-arid region were analyzed regarding their physicochemical (moisture, protein, proline, hydroxymethyl-furfural, color, electrical conductivity, pH, free acidity, and sugar profile) and sensory aspects (color, viscosity and flavor). The floral source influenced the color, acidity, sugar profile, ash and proline content in the honeys. The intensity of the acidic flavor, sweet taste and color in the honeys varied according to the floral source. No differences were perceived for honeys from the same floral source produced by different bee species. Principal component analysis revealed that most of the variability was defined by the water content, total acidity, glucose, sucrose and color, as well as by acid taste, acid flavor, honey flavor and sweet taste. These findings reveal that Brazilian monofloral honeys produced by stingless bees possess well-defined characteristics that are influenced by the floral source. •Floral source influences the quality aspects of honeys produced by stingless bee.•Honeys from Ziziphus joazeiro Mart. present distinct color and high ash content.•RDA is a feasible method to differentiate sensory aspects of monofloral honey.•Honeys from Mimosa quadrivalvis L. are characterized by high acidity values.