The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences

The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences

The purpose of this study was to determine the sensory profile of honeys based on the method of quantitative descriptive analysis and principal component analysis and assess consumer preferences of raw and pasteurized honeys. Samples of multi-floral honeys (from the store and apiary) were subjected...

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Bibliographic Details
Main Authors: Marek Kardas, Wiktoria Staśkiewicz-Bartecka, Katarzyna Sołtys, Lechowsław Dul, Anna-Maria Sapała, Agata Kiciak, Agnieszka Bielaszka, Justyna Kardas
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-01-01
Series:Frontiers in Nutrition
Subjects:
quantitative descriptive analysis (QDA)
principal components analysis (PCA)
honey
sensory quality
consumer preferences
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1330307/full

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https://www.frontiersin.org/articles/10.3389/fnut.2023.1330307/full

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