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DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING
Author(s) -
GONZÁLEZVIÑAS MIGUEL ANGEL,
MOYA AIDA,
CABEZUDO MARIA DOLORES
Publication year - 2003
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2003.tb00378.x
Subject(s) - sensory analysis , food science , sensory system , lavender , eucalyptus , mathematics , horticulture , biology , chemistry , botany , essential oil , neuroscience
Different Spanish unifloral honeys (eucalyptus, sunflower, rosemary, thyme, lavender, citrus, anise, quercus, and lemon blossom) and one multifloral honey were studied by Free‐Choice Profiling (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to the FCP data allowed discrimination between samples and provided information on the attributes responsible for the differences observed. The honeys had significantly different sensory characteristics. Textural attributes were the predominant factor in discriminating between samples, and appearance (color included) was also correlated with GPA dimensions to a lesser extent.