Sensory profile of some of the main Italian unifloral honeys.

Transcription

1 Sensory profile of some of the main Italian unifloral honeys. Development and possible uses Agricultural Research Council Honeybee and Silkworm Research Unit GIAN LUIGI MARCAZZAN In collaboration with: Massimiliano Magli, Lucia Piana, Angela Savino e Mariassunta Stefano 9-12 September 2012, Bragança, Portugal

2 INTRODUCTION SENSORY EVALUATION proposed method by IHC routine method yes/no classification method Profile method Piana et al. (2004), Apidologie 35 (special issue)

3 INTRODUCTION SENSORY EVALUATION proposed method by IHC routine method yes/no classification method Profile method Piana et al. (2004), Apidologie 35 (special issue)

4 INTRODUCTION SENSORY EVALUATION routine method yes/no classification method Profile method SELECTED ATTRIBUTES SWEETNESS ACIDITY BITTERNESS SALTINESS

5 INTRODUCTION 2010 UNI Italian STANDARD Organization ACACIA Robinia pseudoacacia UNI 11382:2010 Miele di acacia (Robinia pseudacacia L.) - Definizione, requisiti e metodi analisi CITRUS Citrus spp. UNI 11384:2010 Miele di agrumi (Citrus spp.) - Definizione, requisiti e metodi analisi CHESTNUT Castanea sp. UNI 11376:2010 Miele di castagno (Castanea sativa Miller) - Definizione, requisiti e metodi analisi HONEYDEW HONEY UNI 11375:2010 Miele di melata o miele di bosco - Definizione, requisiti e metodi analisi EUCALYPTUS Eucalyptus spp. UNI 11383:2010 Miele di eucalipto - Definizione, requisiti e metodi di analisi

6 METHOD Developing of the method Based on the International Olive Council documents: COI/T.20/Doc. no. 22 November 2005 COI/T.20/Doc. No 15/Rev. 4 November 2011 METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL

7 METHOD Developing of the method GLOSSARY Odour and aroma wheel Piana et al. (2004), Apidologie 35 (special issue)

8 METHOD Selected descriptors for the sensory profile study Attribute Global odour/aroma intensity Floral Definition Strength of the stimuli perceived by the olfactory receptors via nasal and retro-nasal Odour/aroma that recalls flowers Fruity Odour/aroma that recalls fruit Warm Aromatic Chemical Vegetal Odour/aroma that recalls food characterised by sweet flavour Odour/aroma which recalls something fresh, balsamic, cosmetic, not necessarily related to food products Odour/aroma generally not related to food products, characterised by a certain degree of aggressiveness Odour/aroma which recalls non-aromatic plants Animal Sweetness Acidity Saltiness Bitterness Odour/aroma which recalls the animal world or degradation Organoleptic attribute of pure substances (such as sucrose) or mixture which produces the sweet taste Organoleptic attribute of pure substances (such as tartaric acid) or mixture which produces the acid taste Organoleptic attribute of pure substances (such as sodium chloride) or mixture which produces the salty taste Organoleptic attribute of pure substances (such as caffeine) or mixture which produces the bitter taste

9 METHOD 11 to 13 samples for each unifloral typology were studied total 56 samples From contests From the market

10 METHOD 11 to 13 samples for each unifloral typology were studied total 56 samples Samples underwent Pollen analysis Preliminary sensory judgment by yes/no classification method

11 METHOD Performing the evaluation 10 to 13 specialized expert assessors Italian Register of Experts in the Sensory Analysis of Honey 30 to 40 g of sample Room temperature (22-27 C) Session of four samples

12 METHOD Performing the evaluation Olfactory and gustatory characteristics were assessed Olfactory and olfactory-gustatory characteristics Gustatory characteristics

13 METHOD Performing the evaluation Olfactory and gustatory characteristics were assessed

14 RESULTS CITRUS HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS mean min max EUCALYPTUS HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS mean min max ACACIA HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS mean min max Defining the SENSORY PROFILE CHESTNUT HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS mean min max HONEYDEW HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS mean min max

15 RESULTS Defining the SENSORY PROFILE Attribute intensity (mean values and standard error of the mean) of each unifloral honey. On each row min and max values are marked with bold. Means followed by different letters are significantly different at P < 0.05 (Tukey s HSD test).

16 RESULTS Defining the SENSORY PROFILE Attribute intensity (mean values and standard error of the mean) of each unifloral honey. On each row min and max values are marked with bold. Means followed by different letters are significantly different at P < 0.05 (Tukey s HSD test).

17 RESULTS Defining the SENSORY PROFILE Attribute intensity (mean values and standard error of the mean) of each unifloral honey. On each row min and max values are marked with bold. Means followed by different letters are significantly different at P < 0.05 (Tukey s HSD test).

18 RESULTS Defining the SENSORY PROFILE Attribute intensity (mean values and standard error of the mean) of each unifloral honey. On each row min and max values are marked with bold. Means followed by different letters are significantly different at P < 0.05 (Tukey s HSD test).

19 RESULTS Defining the SENSORY PROFILE multivariate analysis of variance confirmed the ability of this method to distinguish between the studied honey types Multivariate Analysis of Variance: P-values for the Hotelling s T2 test

20 RESULTS Defining the SENSORY PROFILE PCA all the sensory attributes play an important role in discriminating the five unifloral honey typologies. Loading plot of the Principal Component Analysis (PCA) of honeys and their sensorial attributes: B= Black locust, C=Citrus, Ch=Chestnut, E=Eucalyptus, H=Honeydew.

21 RESULTS Defining the LIMITS ACACIA HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS CITRUS HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS EUCALYPTUS HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS HONEYDEW HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS CHESTNUT HONEY ODOUR INTENSITY SWEETNESS ACIDITY BITTERNESS SALTINESS

22 RESULTS Testing the method ACACIA HONEY NOT CONFORM ODOUR/AROMA SWEET ACID BITTER SALT ACACIA HONEY CONFORM ODOUR/AROMA SWEET ACID BITTER SALT

23 CONCLUSIONS CONCLUSIONS A sensory profile for five honey types has been achieved and limits for the attributes have been fixed The method can be used for checking the botanical declaration of the five honeys studied The method can be used to create other honey reference profiles useful in the characterization and evaluation of conformity

24 Thank you for your attention