Open AccessQuality of honeys from different botanical origins
Author(s) -
Maria Cecília Evangelista Vasconcelos Schiassi,
Vanessa Rios de Souza,
Amanda Maria Teixeira Lago,
Gabriel Ribeiro Carvalho,
Paula Nogueira Curi,
Angélica Sousa Guimarães,
Fabiana Queiroz
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04884-7
Subject(s) - astringent , honeydew , food science , botany , biology , aroma , taste , horticulture
Botanical origin is one of the principal factors influencing the composition and quality of honey. This study aimed to evaluate different single-flower (assa-peixe, coffee, eucalyptus, laranjeira, and vassourinha), polyfloral (silvestre), extrafloral (sugarcane), and honeydew (bracatinga) honeys with regard to their chemical, physicochemical, and physical properties; rheological behavior; bioactive compounds; and antioxidant activity. In addition, we assessed their sensory characteristics using the acceptance test and the check-all-that-apply test (CATA). All honeys were compliant with current legislation and presented Newtonian behavior. The honeys of assa-peixe, laranjeira, and coffee presented the highest viscosity, sugarcane honey showed the highest antioxidant activity, and the bracatinga honey had the highest phenolic compound content. With respect to sensory characteristics, floral honeys presented higher acceptability than did honeydew and extrafloral honeys, because honey from honeydew was negatively influenced by its bitter, alcoholic, and astringent taste and extrafloral honey by its burnt smell. These findings indicate that the botanical origin directly influences the characteristics of honeys and can be considered a factor for their differentiation.