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

Correlation analysis and modeling application from objective indicators to subjective evaluation of scented tea: A case study of rose tea

Different scented teas provide various choices for consumers from appearance, aroma, flavor and others. Aiming to define advantages and market positions of different scented teas and promote optimization of market structure, characteristics for scented tea favored by consumers and outstanding attributes of different scented teas should be clarified. Rose tea was taken as study object. Sensory evaluation and consumer acceptance were investigated. GC-MS and HPLC fingerprints were established. Physicochemical characteristics were determined. RGB integration analysis was inventively proposed for correlation analysis. The volatile compounds with spicy, green or herbal odor as camphene, β-phenethyl acetate, eugenol, and physicochemical parameters as antioxidant capacity, reducing sugar content, pH showed positive correlation with popular sensory properties. Six models for consumer preference by objective description were built through GA-SVR (accuracy = 1), and APP was developed. The research mode of scented tea has been successfully established to study multiple subjective characteristics with measurable objective parameters.

Relationship between consumer acceptance, sensory characteristics, and physicochemical characteristics of "Fuji" apples from different origins

This study examines the acceptance of young Chinese consumers for different "Fuji" apples, focusing on their sensory characteristics and physicochemical foundations. The sensory attributes of the samples were evaluated using a combination of static descriptive analysis (DA) and temporal check-all-that-apply fading (TCATA-fading) methods. Furthermore, the volatile compounds, soluble sugars, organic acids, and textural parameters of the samples were analyzed. The findings revealed that participants favored apples that were perceived as "sweet," "crunchy," "juicy," and "aromatic." The results from the DA indicated that certain sensory attributes, such as "sweet," "vanilla," "honey," and "pear" positively influenced acceptance, while attributes like "sour," "hard," and "grass" had a negative impact. The findings from both the DA and TCATA-fading methods were consistent with each other. In terms of dynamic evaluation, sweetness, and sourness were the initial perceptions, followed by a range of other flavors. Notably, our data suggested that sweetness perception could be enhanced by attributes such as "honey" and "banana." Additionally, the sugar-acid ratio and specific volatile compounds, including hexanal, (E)-2-hexenal, β-damascenone, butyl acetate, and propyl 2-methylbutyrate, were found to influence the perception of sweetness in apples. PRACTICAL APPLICATION: This study helps to understand the effect of different origins on the acceptance of "Fuji" apples and to know the sensory and material basis for the emergence of such differences. It is beneficial for growers and marketers to improve 'Fuji' apples.

The impact of buckwheat and paulownia (Paulownia elongata × P. fortunei) intercropping on beekeeping value and buckwheat yield

Increasing crop diversity is a way for agriculture to transition towards a more sustainable and biodiversity-friendly system. Growing buckwheat intercropped with paulownia can contribute not only to mitigating climate change but can also enrich the environment with species of agricultural importance, without causing a decline in pollinators, since buckwheat is pollinated mainly by the honeybee. In a field experiment comparing growing buckwheat with paulownia against a monoculture crop, we investigated differences in flower visitation and beekeeping value, as well as the associated impact on crop yields. We analysed the effect of intercropping on the beekeeping value of buckwheat in terms of bee population size and the sugar mass in buckwheat flowers, nectar mass in buckwheat flowers, the quality of the delivered raw sugar and biometric characteristics. We found significant differences in the number of branches on the main shoot and the total number of branches. Significantly higher parameters were obtained in sites with buckwheat monoculture. The cultivation method variant did not cause differentiation in either the structure elements or the yield itself. Yields ranged from 0.39 (2021) to 1.59 (2023) t·ha-1. The average yield in intercropping was slightly lower (0.02 t·ha-1) than in the monoculture system of buckwheat (0.93 t·ha-1). More flowers per plant per day of observation and more flowers in millions of flowers per hectare per day of observation were observed in the intercropping of buckwheat with paulownia. Based on our experiment, we concluded that growing buckwheat in monoculture significantly increased the number of flowers, resulting in an increase in pollinator density and an increased number of pollinators per unit area.

Dynamic variation in the aroma characteristics of Rhus chinensis honey at different stages after capping

The ripening characteristics after capping of honey are favourable for improving its quality. However, research on the variation and formation of aroma characteristics of honey in this process is lacking. Therefore, the present study was carried out with different stages of Rhus chinensis honeys (RCHs) after capping and identified 192 volatiles with varying levels of concentration. "Fruity" was the main aroma characteristic of RCHs at different stages after capping, mainly contributed by (E)-β-damascenone. Methyl salicylate might be a potential indicator for differentiating RCHs at different stages after capping. The metabolic pathway analyses revealed that the aroma compounds in RCHs undergo transformation at different stages after capping, which subsequently affects its aroma characteristics formation. This work is the first to study the dynamic changes in honey aroma characteristics after capping from multiple perspectives, and the results are of great significance for understanding the aroma characteristics after capping and quality control of honey.

Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor-active compounds and odor properties

BACKGROUND

Aroma is one of the most important quality criterion of different honeys and even defines their merchant value. The composition of volatile compounds, especially the characteristic odor-active compounds, contributes significantly to the aroma of honey. Evodia rutaecarpa (Juss) Benth honey (ERBH) is a special honey in China with unique flavor characteristics. However, no work in the literature has investigated the volatile compounds and characteristic odor-active compounds of ERBHs. Therefore, it is imperative to conduct systematic investigation into the volatile profile, odor-active compounds and odor properties of ERBHs.

RESULTS

The characteristic fingerprint of ERBHs was successfully constructed with 12 characteristic peaks and a similarity range of 0.785-0.975. In total, 297 volatile compounds were identified and relatively quantified by headspace solid-phase microextraction coupled with gas chromatography quadrupole time-of-flight mass spectrometry, of which 61 and 31 were identified as odor-active compounds by relative odor activity values and GC-olfactometry analysis, respectively, especially the common 22 odor-active compounds (E)-β-damascenone, phenethyl acetate, linalool, cis-linalool oxide (furanoid), octanal, hotrienol, trans-linalool oxide (furanoid), 4-oxoisophorone and eugenol, etc., contributed significantly to the aroma of ERBHs. The primary odor properties of ERBHs were floral, followed by fruity, herbaceous and woody aromas. The partial least-squares regression results showed that the odor-active compounds had good correlations with the odor properties.

CONCLUSION

Identifying the aroma differences of different honeys is of great importance. The present study provides a reliable theoretical basis for the quality and authenticity of ERBHs. © 2023 Society of Chemical Industry.

Aromatic profiles and enantiomeric distributions of volatile compounds during the ripening of Dendropanax dentiger honey

Dendropanax dentiger honey (DDH) is a specialty herbal honey from China. Previous research on DDH has mostly focused on its composition and potential chemical markers, no studies have been conducted on the changes in aroma characteristics and chiral odorants during its maturation. Therefore, the present study aims to address the missing parts. The proportions and total concentrations of 185 volatile compounds identified in different classes varied with DDHs ripening. Fourteen common odor-active compounds were identified by odor activity values (OAVs) and GC-olfactometry (GC-O) analysis. The aroma profiles of DDHs were observed to vary at different ripening stages, although the dominant aroma characteristic was "fruity" aroma, which became more pronounced with increasing maturity. The enantiomeric contents and distributions of 7 volatile enantiomers were related to specific physicochemical indicators and the maturity of DDHs, among which the enantiomers of linalool oxide A may be a potential indicator to identify its maturity. Furthermore, precise quantification and OAVs calculation showed that the enantiomer (2S, 5S)-linalool oxide A presented the highest concentration (8.83-27.39 ng/mL) and only the enantiomer R-linalool (OAVs: 5.56-6.14) was an important contributor to the aroma profiles of DDHs at different stages of maturity. These results provided a new research idea for quality control and identification of DDHs at different maturity stages.

Metabolomic analysis reveals linkage between chemical composition and sensory quality of different floral honey samples

Honey has a distinct flavor characterized by various volatiles and non-volatiles from diverse origins. In this study, metabolomics combined with sensory analysis was performed to identify relationships between chemical profile and sensory quality of honey. Targeted metabolomic analysis was conducted to determine volatile and non-volatile profiles of seven different honey. Volatile profile was analyzed using headspace solid-phase microextraction (HS-SPME) coupled to GC - MS. LC - MS/MS, HPLC - UV, and HPLC-RI were employed to analyze flavonoids, organic acids, and sugars, respectively. Authentic standards were utilized for confirmation of metabolites. Sensory evaluation included quantitative descriptive analysis and consumer acceptance test. The results showed that sucrose (sweetness) was responsible for a positive hedonic perception, while organic acids and flavonoids (sourness, astringency, bitterness) negatively affected consumer acceptance. Volatiles with floral notes (e.g. decyl formate) were preferred, but others with off-flavors (e.g. 2-methylbenzofuran) were not preferred by consumers. Flavor familiarity was strongly correlated with the consumer acceptance of honey, indicating that the balance between volatiles and non-volatiles is significant for honey flavor quality. This work demonstrates the role of key flavor compounds in honey quality, and may be applicable to the quality control of honey.

The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey

The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various physicochemical parameters. A number of research methods are used to verify the quality of honeys and to confirm their authenticity. Obligatory methods of assessing the quality of honey are usually described in legal acts. On the other hand, other, non-normative methods of honey quality assessment are used worldwide; they can be used to determine not only the elementary chemical composition of individual types of honey, but also the biological activity of honey and its components. However, so far, there has been no systematization of these methods together with a discussion of problems encountered when determining the authenticity of honeys. Therefore, the aim of our study was to collect information on the methods of assessing the quality and authenticity of honeys, and to identify the problems that occur during this assessment. As a result, a tabular summary of various research methods was created.

Assessing the quality of bee honey on the basis of melissopalynology as well as chemical analysis

Melissopalynological and chemical analysis of honey provide us useful and valuable information about the botanical and geographical origin of honey. The data in question is very important for authentication as well as for testing the quality of honey, so this is considered the main method in honey regulation here, we have used chemical analysis and melissopalynology to evaluate different honey samples from two main Iranian hubs of honey. Sampling was carried out on two important poles in Iran's honey production, the central Alborz region, and the mountainous Zagros ecosystems in the years 2020 to 2021. Therefore, 52 samples from Alborz (Northern Iran), as well as 42 samples from the Zagrosian ecosystems (western Iran) belonging to different ecological habitats, were collected. In addition, samples were taken at 7 altitudes from 0 to 3500 m a.s.l. Furthermore, in this study, various chemical analyses such as the effect of antioxidant activity, the amount of total phenolic content, pH, and moisture content of honey samples were evaluated. Our results showed that all honey samples were classified as polyfloral honey. Based on our findings, 57 honey samples (61%) contained the standard amount of pollen. A total of 42 plant families and 55 genera were identified in the studied samples, with the highest presence of Asteraceae, Fabaceae, Rosaceae, Apocynaceae, and Apiaceae. Finally, an antioxidant activity ratio of 19% to 98%, total phenolic content from 0.08 to 0.51 ppm, pH from 1.90 to 5.21, and moisture content from 13% to 18.40%.

Consumer preferences for the color of unprocessed animal foods

Consumer choices for food products are often based on appearance; one important aspect being product color. We systematically review the literature on consumer preferences for the color of raw beef, pork, poultry, bee honey, cow milk, and chicken eggs to inform future food technology and marketing research; a total of 40 studies were identified. Consumer preferences for pork color vary widely globally and can depend on other demographic factors. A trend toward light and bright beef was observed in six out of eight studies. A pink color was preferred in chicken by consumers in Northern Ireland and Brazil; muscle color uniformity was also related to higher acceptance. Contrarily, a diverse selection of honey colors is preferred; dark golden, yellow, and amber products were liked by consumers across the globe. One study observed a preference for white (over yellowish) milk. Worldwide, white and brown eggshells are preferred nearly equally with considerable differences between continents and regions. Our review highlights the heterogeneity of color preferences for animal products, worldwide; research methods should focus on quantifying colors associated with preferences so that food producers can accurately market their diverse products in regions with corresponding color preferences.

Fecal descriptor in honey: indole from a floral source as an explanation

BACKGROUND

Animal odor, is one of the most common aroma defects described in the honey odor aroma wheel. It comprises two secondary descriptors: 'fecal' and 'cowshed'. However, the compounds responsible for these honey defects have not been fully identified. In this context, the aim of this work was to identify the compounds responsible for the aromatic defect 'fecal' in Uruguayan honeys by means of gas chromatography coupled to olfactometry (GC-O).

RESULTS

Samples of honey described by beekeepers as having fecal aroma were analyzed by GC-O and gas chromatography coupled to mass spectrometry (GC-MS). Through GC-O, it was possible to establish the region of the chromatogram corresponding to the fecal descriptor, while the GC-MS analysis allowed to identify indole as the compound responsible for the fecal descriptor. The content of indole in the analyzed samples ranged between 132 and 414 μg kg^-1 . The melissopalynological analysis indicated the presence of Scutia buxifolia ('quebracho' or 'coronilla') pollen in all samples studied. The volatile profile of Scutia buxifolia flowers was evaluated during the full day, enabling the identification of indole as one of its components. The detection threshold value for indole in honey was experimentally determined as 64 μg kg^-1 of honey, a value lower than the concentration found in the evaluated samples.

CONCLUSION

Results from the study allowed the identification of indole as the compound responsible for the 'fecal' aroma defect in Scutia buxifolia honeys. © 2022 Society of Chemical Industry.

Identifying aroma-active compounds in coffee-flavored dairy beverages

Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma-active compounds associated with consumer liking in formulated coffee-flavored dairy beverages. Nine coffee-flavored dairy beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fat-medium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Regular coffee consumers, (n = 231) used a nine-point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head space-solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) using a modified frequency (MF) approach. Fifty-two aroma-active compounds were detected. Thirty-one aroma-active compounds were considered important compounds with MF-value ≥ 50%. The total number of aroma-active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma-active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty-five compounds were associated with positive liking, for example, 2-(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for example, 2-methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for example, butane-2,3-dione (butter, fruit like). Practical Application: The result of this study may be applied to formulate coffee-flavored dairy beverages to maximize consumer acceptance and aroma-liking. This study suggested too low coffee concentration is not desirable. Too much fat affects aroma release and/or alters the characteristic coffee flavor which negatively affects consumer acceptance.

Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses

The sensory and chemical profiles of commercial bog bilberry (BB) wines were investigated using a multi-analytical approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatography coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with "fruity", "blueberry" and "floral" odors and "sour", "mouth puckering" and "sweet" flavors. Samples more frequently characterized as "fruity" and "floral" in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as "ginger" and "chili") resulted in a lower liking rating. Similarly, generally disliked sample described with "Chinese herbs" and "licorice" was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance.

Screening of the Honey Aroma as a Potential Essence for the Aromachology

The aim of the study was to determine the aroma profiles of four kinds of Slovak honey (sunflower, honeydew, acacia, and linden) by a qualitative and quantitative screening of their volatile compounds and by gas chromatography for the potential use in the aromachology and the business sphere. The results showed that several unique volatiles were identified in one kind of honey, while they were not identified in the remaining ones. The acacia honey had the unique volatile linalool oxide (1.13–3.9%); linden honey had the unique volatiles nerol oxide (0.6–1.6%), ethyl esters (0.41–8.78%), lilac aldehyde D (6.6%), and acetophenone (0.37%). The honeydew honey had the unique volatiles santene (0.28%) and cyclofenchene (0.59–1.39%), whereas 2-bornene (0.43–0.81%) was typical for sunflower honey. While linden honey was characterized by fruity ethyl esters, honeydew honey had more monoterpenoid compounds. In the principal component analysis model, the four kinds of honey could not be differentiated by aroma volatiles. However, it was possible to classify the linden and sunflower honey using the LDA. In conclusion, the current study provided experimental evidence that the marker compounds from different kinds of honey might be promising candidates for production of inhaling aromas.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing

Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such as sweetness and mouthfeel have been investigated, the contribution made by aroma to the perceived flavour of ONS has not been studied. Firstly, this research aimed to identify the aroma active compounds within a commonly prescribed ONS using estimated odour activity values (OAV) and gas chromatography olfactometry mass spectrometry (GC-O-MS). Secondly, age related differences in olfactory detection were explored. Eight aroma active compounds were identified within the ONS, including diacetyl (sweet), isoamyl acetate (banana), dimethyl trisulfide (sulfur) and methanethiol (sulfur). When compared with younger adults (n = 24, 18–44 years), older adults (n = 24, 62–80 years) had higher detection thresholds for all aroma compounds and this was significant for isoamyl acetate (sweet, fruity) and methanethiol (sulfur) (p = 0.01 and p = 0.03, respectively). Thus, a decline in olfactory sensitivity was present in the older subjects included in the study, and this reduced detection sensitivity was aroma specific. Thus, older adults’ flavour perception of ONS likely depends on the combined effect of product factors (the aroma profile) along with age related consumer factors (the degree of impairment in perception). This is a fundamental study which will aid future research into how the aroma profile, and associated age related impairments in perception, shape the global perception of ONS for nutritionally at risk older individuals.

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Honey is a supersaturated sugar solution produced from plant nectar, with its composition influenced by geographic and floral origins, and with several properties contributing to its health-related abilities. This study aimed to determine the bioactive composition, antioxidant characteristics, antibacterial activity, and physicochemical properties of commercial Australian honeys. In total, 42 commercial Australian honeys were selected, and categorised according to front-label descriptions. Honeys were analysed: quality (Hydroxymethylfurfural); colour (colour intensity, L*,a*,b*); bioactive composition (phenolic, flavonoid, and carotenoid content); antioxidant characteristics (DPPH, CUPRAC, FRAP); antibacterial activity (MIC50); physicochemical properties (pH, TSS, viscosity, a w). Colour intensity correlated with each assessed bioactive compound and antioxidant characteristic (p ≤ 0.001). MIC50 (S. aureus) was associated with FRAP and a w, suggesting mechanisms of action for honey's antibacterial activity. Manuka-type honeys had higher colour intensity (1440 (98.5) mAU) than other categories (p ≤ 0.05), and consistently higher bioactive and antioxidant properties. This provides the potential to inform antioxidant-related health outcomes.

Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys

Honey’s composition and appearance is largely influenced by floral and geographic origins. Australian honeys are frequently sourced from supermarkets; however, properties associated with consumer preference and likeability remain relatively unknown. The aim of this study was to complete sensory and compositional analyses on a selection of commercially available Australian honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). Compositional analysis included colour intensity (mAU); phenolic content; antioxidant characteristics (DPPH, CUPRAC); and physicochemical properties (pH, viscosity, total soluble solids). There were 23 honey samples that were significantly less liked when compared to the most liked honey (p < 0.05). The likeability of honey was positively associated with perceived sweetness (p < 0.01), and it was negatively associated with crystallisation; odour intensity; waxy, chemical, and fermented smell; mouthfeel; aftertaste; sourness; bitterness and pH (All p’s < 0.05). The price (AUD/100 g) was not associated with likeability (p = 0.143), suggesting price value potentially does not influence consumer preferences. Conclusively, differences in likeability between the honey samples demonstrate that consumer perception of sampled honeys is diverse. Honey preference is primarily driven by the organoleptic properties, particularly perceived negative tastes, rather than their antioxidant capacity or phenolic content.

Development of an HPTLC-based dynamic reference standard for the analysis of complex natural products using Jarrah honey as test sample

In this paper, we describe a novel approach to the development of a reference standard for the quality control of complex natural products, which will assist in the assessment of their authenticity and purity. The proposed method provides a template for the selection of samples, which can be pooled to obtain a reference standard. A shortfall of such an approach is, however, that the pooled sample is static in nature and therefore unable to capture difference in processing conditions or natural variations triggered by geographical or climatic impacts over time. To address this, the paper also outlines the development of a dynamic reference standard, which allows for ongoing adjustments to future variations. The method employs High-Performance Thin Layer Chromatography (HPTLC) derived extract profiles processed by multivariate analysis. The development of the dynamic reference standard is illustrated using honey, a complex natural matrix, as an example.

The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey

The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin and detection of adulteration. Based on the volatile profile of honey and using Solid Phase microextraction-Gas chromatography-Mass spectrometry (SPME-GC-MS) analytical technique, botanical and geographical characterization of honey can be successfully determined. In addition, the use of vibrational spectroscopic techniques, in particular, infrared (IR) and Raman spectroscopy, are discussed as a tool for the detection of honey adulteration and verification of its botanical and geographical origin. Manipulation of the obtained data regarding all the above-mentioned techniques was performed using chemometric analysis. This article reviews the literature between 2007 and 2020.

The Rediscovery of Honey for Skin Repair: Recent Advances in Mechanisms for Honey-Mediated Wound Healing and Scaffolded Application Techniques

Honey is a honey-bee product obtained mainly by the enzymatic processing of nectar from a variety of plants, which leads to the wide range of colours and flavours available on the market. These organoleptic and nutritional features are influenced by the chemical composition, which in turn depends on the botanical origin. Bioactive compounds account for honey beneficial activity in medical applications, which explains the extensive use of honey in ethno-pharmacology since antiquity, from cough remedies to dermatological treatments. Wound healing is one of the main therapeutic uses of honey, and various design options in pharmaceutical technology such as smart delivery systems and advanced dressings are currently being developed to potentiate honey’s valuable properties for better performance and improved final outcome. In this review, we will focus on the latest research that discloses crucial factors in determining what properties are most beneficial when considering honey as a medicinal product. We will present the most recent updates on the possible mechanisms responsible for the exceptional effects of this ageless therapeutical remedy on skin repair. Furthermore, the state-of-the-art in application techniques (incorporation into scaffolds as an alternative to direct administration) used to enhance honey-mediated wound-healing properties are explored.

The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys

Thirty honey samples from different regions of Estonia were investigated to determine the chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics of typical honeys from a northern climate. The physicochemical parameters, such as electrical conductivity, moisture content, free acidity, hydroxymethylfurfural, diastase, and invertase activity were measured. The color was measured and expressed by L*-, a*-, and b*-coordinates. Sensory parameters were determined by using “fruity”, “floral”, “berry-like”, “herbal”, “woody”, “spicy”, “sweet”, and “animal-like” as the main odor and flavor attributes. The total polyphenol and flavonoid contents were in the range of 26.2–88.7 mg gallic acid equivalents (GAE) per 100 g and 1.9–6.4 mg quercetin equivalents (QE) per 100 g, respectively. The identified polyphenols showed the highest intensities of caffeic acid, coumaric acid, and abscisic acid and its derivatives. The protocatechuic acid intensity was highest in honeys containing traces of honeydew elements and of cinnamic acid and myricetin in heather honey. The water-soluble antioxidant values were 37.8–311.2 mg ascorbic acid equivalents (AAE) per 100 g and the lipid soluble antioxidant values were 14.4–60.7 mg Trolox equivalents (TE) per 100 g. The major amino acid in the analyzed honeys was proline, with variable values depending on the honey’s botanical source. Correlations were calculated based on the results obtained. It was revealed that the typical Estonian honey has floral, berry-like, sweet, and rather mild sensory characteristics. Most of the honeys lacked stronger spicy, woody, and animal-like attributes. The typical color of Estonian honey is quite light.

Polyphenol profile of buckwheat honey, nectar and pollen

A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.

Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey

Honey can be categorized as monofloral and polyfloral honey. There is a strong interest in science and commerce, to further differentiate honey. In the present study, Schefflera abyssinica and polyfloral honey from Sheka Forest, Ethiopia was investigated. Botanical origin was determined based on Melissopalynology. Refractive index, moisture, sugars, ash, pH, free acidity, hydroxymethylfurfural, optical density, diastase activity, protein, and color were determined based on the standard method of the international honey commission (IHC) and AOAC. Antioxidant activity and Antioxidant content were determined using UV- visible spectroscopy. The level of pollen dominancy for monofloral honey (Schefflera abyssinica) ranged from 76.2 to 85.8%. The polyfloral honey stuffed with a variety of pollen grain ranged from 2.2% (Coffea arabica) to 23.2% (Schefflera abyssinica). Schefflera abyssinica honey contained more total phenolic compounds (75.08 ± 2.40 mg GAE/100g), and total flavonoids (42.03 ± 1.49 mg QE/100 g), as well as had stronger DPPH (44.43 ± 0.97%) and hydrogen peroxide (78.00 ± 4.82%) scavenging activity. The principal component analysis revealed that Schefflera abyssinica honey associated with the antioxidant properties of total phenolic, total flavonoids, DPPH, and H2O2., which revealed that floral honey sources can essentially differentiated by antioxidant patterns. The higher electrical conductivity (0.42 ± 0.02 mS/cm), ash (0.41 ± 0.05 g/100g), pH (4.01 ± 0.08), optical density (0.26 ± 0.03) and diastase activity (5.21 ± 0.17 Schade units) were recorded in polyfloral honey. Schefflera abyssinica and polyfloral honey satisfy the requirement of national and international standards. The pollen analysis in combination with antioxidant properties distinguishes Schefflera abyssinica from polyfloral honeys.

Linking producers' and consumers' perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey

This work aims to present a multidisciplinary approach that combines methodologies from economic anthropology and sensory science to valorise non-timber forest products; this is performed by using Kenyan forest honey as a case study to foster a positive alignment between producers and consumers living in the target market. Firstly, ethnographic research was carried out in Kenya to analyse the core competences of the forest honey producers (n = 20) and to select honey samples for the sensory evaluation. Secondly, a consumer test was performed in Italy to investigate the perception of the sensory properties by using a rate-all-that-apply test and its hedonic responses for six forest honeys by subjects living in Italy (n = 50). Based on the producers' perceptions of the definition of the harvesting area and the floral origin of the honeys, an indigenous classification was outlined. The key core competences of the producers centred around the traditional method of production. The harvesting area was determinant in the preference of the interviewees, being forest honeys produced from the nectar of indigenous melliferous species, from which originate the most appreciated products. Similarly, results from the consumer test showed that harvesting area and the floral origin influenced the hedonic response. Moreover, the drivers of liking (e.g. intense colour, clear appearance, smoked flavour) and disliking (e.g., granularity, opaque appearance) were identified. The paper suggests a development trajectory that promotes the commercial potential of local production but preserves the heritage thereof. The approach is potentially applicable to all marginalised food products and facilitates a promising prospective for sustainable development.

Evaluation of Egyptian honeys and their floral origins: phenolic compounds, antioxidant activities, and antimicrobial characteristics

This study reports the physicochemical characterization of clover (Trifolium hybridum) and citrus (Citrus sinensis) honeys produced in Fayoum, Egypt, by evaluating the analysis of moisture content, pH, total soluble solids (TSS), electric conductivity (EC), total sugars, crude protein, ash content, total acidity, hydroxymethylfurfural (HMF), and total phenolic compounds (TPC). Antioxidant and antimicrobial activities of honey extracts and their flower extracts were determined. The results clearly indicated that ethanol gave the highest extraction yield of both clover and citrus flowers, while ethyl acetate showed the highest extraction recovery for the phenolic compounds, with TPC amounting to 338.5 and 536.4 mg gallic acid equivalent kg^-1 fresh weight in clover and citrus flower extracts, respectively. Honey samples have less TPC than their flowers. The results showed that the TPC of citrus honey and its flowers was higher than clover honey and its flowers, respectively. Antioxidant activity was higher in extracts obtained from citrus flower than extracts of clover flower. The same trend was noticed for honey samples. Both clover and citrus honeys showed antimicrobial effects against tested microorganisms. HPLC analysis showed that p-coumaric acid was the main phenolic component in ethanol extracts of clover and citrus honeys, contributing about 83.0% and 52.2%, respectively. In citrus and clover flower extracts, syringic acid and quercetin were the main phenolics, respectively. It would be expected that characteristics of honey samples are mainly depended on the floral origin of nectar foraged by bees.

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

BACKGROUND

The process of harvesting honey is time consuming and labor intensive. A new system, the Flow Frame, has drastically simplified the harvesting process, enabling honey to be extracted directly from the hive with minimal processing. The sensory profile of honey is influenced, first, by botanical origin and subsequently by processing and storage parameters. A reduction in harvest processing may thus influence the sensory profile of honey harvested from FFs compared to that of honey produced from conventional processing. To test this hypothesis, two monofloral honeys (macadamia and yellow pea) were harvested from FFs, or by conventional honey extraction. Sensory profiling using conventional descriptive analysis was carried out for each floral source with an experienced trained panel.

RESULTS

The two monofloral honeys harvested using the FF system had significantly (p < 0.05) higher floral and cleaner aftertaste sensory scores than the honey extracted using commercial (C) methods that involve the use of heat and centrifugation.

CONCLUSION

The flow system retains honey's natural sensory properties compared to harvesting methods that require heat and centrifugation. © 2019 Society of Chemical Industry.

Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela

The physico-chemical parameters and the sensory profile were determined in honeys from apiaries of the Mara and Maracaibo of Zulia State (Venezuela). The analysis of variance showed that there were no significant differences in the mean value between apiaries for most of the physicochemical parameters and sensory attributes. The obtained value for pH (3.58-4.08), free acidity (30.9-36.0 meq/kg), lactone acidity (9.0-14.3 meq/kg), total acidity (42.1-46.0 meq/kg), moisture content (19.1-20.0%), diastase activity (8.11-12.7 ºG), colour intensity (41.5-86.6 mm Pfund), hydroxymethylfurfural (15.7-26.0 mg/kg), and electrical conductivity (0.33-0.52 mS/cm) were within the criteria set by international quality regulations. The sensory profile of these honeys is characterized by being amber in colour, with a floral, acid fruit, balsamic and animal odour/aroma, a sweet, slightly acid taste, and by being fluid and of a medium persistence.

Acceptance of apitherapeutic methods in patients consulting general physicians or gynaecologists

BACKGROUND

and purpose: Apitherapists promote the medical use of products from the beehive (bee venom, propolis, pollen, honey, royal jelly, dead bees, apilarnil, wax, wax moths), the use of beehive air or therapeutic sleep on a beehive. However, little is known about how far such treatment options are perceived as acceptable by patients.

METHODS

Patients visiting either a family doctor in Kehl or a gynecologist in Weilburg (both in Germany) were asked to rate their knowledge of apitherapy as well as their readiness to use apitherapeutic measures.

RESULTS

Honey and propolis represent the best-known bee products whereas beehive air and apilarnil are greatly unknown to the patients. Only honey seems to be an acceptable treatment option whereas propolis, pollen and royal jelly seem to be less acceptable. Bee venom was not considered an interesting treatment possibility and, in particular, live bee stings were considered less desirable. This study found that gender and acquaintance with a beekeeper influenced the patients' ratings but age, education and current medical condition did not.

CONCLUSION

Live bee stings, apilarnil or the inhalation of beehive air are not appealing to the majority of patients. Before apitherapeutic methods are promoted, it seems to be important to know about patients' willingness to tolerate such treatments. Perhaps therapy modifications can be offered which seem more acceptable.

Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation

The aim of this study was to analyze the microbiology of buckwheat honey fermentation inoculated with different starter cultures by culturing and PCR-DGGE, taking as a model for comparison a spontaneously fermented batch. The inoculants tested were (i) cider lees (from a cider factory), (ii) sourdough (from a bakery), and (iii) a commercial Saccharomyces cerevisiae strain. The results of the culturing and culture-independent techniques agreed well and detected the same dominant species along the fermentations. Our results suggest that S. cerevisiae strains, which constituted a majority population in all batches including the uninoculated one, carried out the fermentations. The highest microbial diversity was found at the beginning of the fermentation in the uninoculated batch; this contained in addition to S. cerevisiae bacteria (Paracoccus sp., Staphylococcus sp., and Bacillus sp.) and yeast (Candida sp.) species. Candida sp. was also common in batches inoculated with sourdough and cider lees cultures. Lactobacillus species were found throughout the fermentation of the sourdough-inoculated batch. Basic chemical analysis and testing trials demonstrated that the overall sensory acceptance of the four meads were highly similar. Yeast and bacteria isolated in this study could serve as a source of technologically relevant microorganisms for mead production.

Anti-alcoholic effects of honeys from different floral origins and their correlation with honey chemical compositions

The effects of honeys from different floral origins on alcohol metabolism were compared, and the correlation between their chemical compositions and antialcholic effects was analyzed. The results demonstrated that the five types of investigated honeys from different floral origins had different effects on alcohol metabolism, and the blood alcohol removal rate by these honeys ranged from 18.01% to 49.17%. Ziziphus jujuba honey exhibited the best blood alcohol removal effect, and meanwhile significantly enhanced the activity of alcohol-metabolizing enzymes including alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). Chemical composition analysis also showed that honeys from different floral origins were considerably different in the contents of sugars, minerals, ascorbic acid and phenolics. Ziziphus jujuba honey had the highest fructose/glucose ratio, ascorbic acid and phenolics contents, and higher contents of minerals, especially K, Ca, Mg, Fe, Cu, Zn and Mn. This chemical composition might contribute to its better anti-alcoholic effect.