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...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2024-01-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1330307/full |
| _version_ | 1797354464333529088 |
|---|---|
| author | Marek Kardas Wiktoria Staśkiewicz-Bartecka Katarzyna Sołtys Lechowsław Dul Anna-Maria Sapała Agata Kiciak Agnieszka Bielaszka Justyna Kardas |
| author_facet | Marek Kardas Wiktoria Staśkiewicz-Bartecka Katarzyna Sołtys Lechowsław Dul Anna-Maria Sapała Agata Kiciak Agnieszka Bielaszka Justyna Kardas |
| author_sort | Marek Kardas |
| collection | DOAJ |
| description | 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 to sensory analysis based on the method of ranking for taste preference, the method of scaling based on color, aroma, taste, and texture, and the method of differential descriptive analysis using 11 quality descriptors. The results were subjected to statistical analysis using the Principal Component Analysis method. The taste was found to be a descriptor that differentiates honey by origin. Consumers prefer the taste of pasteurized honeys. As a result of assessing the quality of honeys using the scaling method, it was found that: raw honeys are characterized by a lighter color than pasteurized honeys, store-bought honeys have a less noticeable aroma than honeys obtained from beekeepers, while samples of pasteurized honeys were judged to have a consistency more like that of typical honey. The sensory profiles obtained highlight the differences between pasteurized honeys and raw honeys. |
| first_indexed | 2024-03-08T13:49:47Z |
| format | Article |
| id | doaj.art-ee572cc9de30403eac5da0b17411e11b |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-08T13:49:47Z |
| publishDate | 2024-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-ee572cc9de30403eac5da0b17411e11b2024-01-16T04:43:04ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-01-011010.3389/fnut.2023.13303071330307The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferencesMarek Kardas0Wiktoria Staśkiewicz-Bartecka1Katarzyna Sołtys2Lechowsław Dul3Anna-Maria Sapała4Agata Kiciak5Agnieszka Bielaszka6Justyna Kardas7Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, PolandDepartment of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, PolandDepartment of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, PolandDepartment of Biostatistics, Faculty of Public Health in Bytom, Medical University of Silesia, Bytom, PolandDepartment of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, PolandDepartment of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, PolandDepartment of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, PolandDoctoral School of the Medical University of Silesia in Katowice, Department of Human Nutrition, Faculty of Public Health in Bytom, The Medical University of Silesia in Katowice, Zabrze, PolandThe 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 to sensory analysis based on the method of ranking for taste preference, the method of scaling based on color, aroma, taste, and texture, and the method of differential descriptive analysis using 11 quality descriptors. The results were subjected to statistical analysis using the Principal Component Analysis method. The taste was found to be a descriptor that differentiates honey by origin. Consumers prefer the taste of pasteurized honeys. As a result of assessing the quality of honeys using the scaling method, it was found that: raw honeys are characterized by a lighter color than pasteurized honeys, store-bought honeys have a less noticeable aroma than honeys obtained from beekeepers, while samples of pasteurized honeys were judged to have a consistency more like that of typical honey. The sensory profiles obtained highlight the differences between pasteurized honeys and raw honeys.https://www.frontiersin.org/articles/10.3389/fnut.2023.1330307/fullquantitative descriptive analysis (QDA)principal components analysis (PCA)honeysensory qualityconsumer preferences |
| spellingShingle | Marek Kardas Wiktoria Staśkiewicz-Bartecka Katarzyna Sołtys Lechowsław Dul Anna-Maria Sapała Agata Kiciak Agnieszka Bielaszka Justyna Kardas The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences Frontiers in Nutrition quantitative descriptive analysis (QDA) principal components analysis (PCA) honey sensory quality consumer preferences |
| title | The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences |
| title_full | The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences |
| title_fullStr | The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences |
| title_full_unstemmed | The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences |
| title_short | The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences |
| title_sort | quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences |
| topic | quantitative descriptive analysis (QDA) principal components analysis (PCA) honey sensory quality consumer preferences |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1330307/full |
| work_keys_str_mv | AT marekkardas thequalityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT wiktoriastaskiewiczbartecka thequalityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT katarzynasołtys thequalityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT lechowsławdul thequalityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT annamariasapała thequalityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT agatakiciak thequalityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT agnieszkabielaszka thequalityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT justynakardas thequalityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT marekkardas qualityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT wiktoriastaskiewiczbartecka qualityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT katarzynasołtys qualityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT lechowsławdul qualityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT annamariasapała qualityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT agatakiciak qualityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT agnieszkabielaszka qualityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences AT justynakardas qualityofselectedrawandpasteurizedhoneysbasedontheirsensoryprofilesandconsumerpreferences |