FROM BEE TO PLATE – A SENSORY FORAY IN HONEY WORLD

Autor:	Gabriela Iordachescu
Rok vydání:	1970
Předmět:	Pollen Geography Planning and Development medicine Sweet taste Sensory system Quantitative Descriptive Analysis Food science Management Monitoring Policy and Law Biology medicine.disease_cause Honey samples Sensory analysis Preference
Zdroj:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture. 62
ISSN:	1843-5386 1843-5246
DOI:	10.15835/buasvmcn-agr:1609
Popis:	Some honey samples from different areas were studied for sensory properties. A panel consisting in 15 trained tasters, identified, defined and evaluated 10 samples of honey, using Quantitative Descriptive Analysis method. The most important sensory parameters, which grouped the samples, were flowery, fruity, body. Two groups of honey consumers one consisting in children aged between 4 and 10 years old the other one in people between 40 and 70 years old were investigated using typical preference scales. The young consumers like the sweet taste, the color and are interested on the package. Another ones appreciate the flowery, fruity notes and the color. Both would like some fruits (nuts, berries…) or pollen in honey.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ac2d7d316d42ee8572a5f466a03e24b1 https://doi.org/10.15835/buasvmcn-agr:1609 Zobrazit plný text záznamu