Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region
| Autor: | Beatriz Gullón, Janaína Maria Batista de Sousa, Marciane Magnani, Maria Manuela Pintado, Gilmardes Marques, Marta de Toledo Benassi, Evandro Leite de Souza |
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| Přispěvatelé: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| Jazyk: | angličtina |
| Předmět: |
Taste
Sucrose Stingless bee Malícia Honey Flavor chemistry.chemical_compound 0404 agricultural biotechnology Food science Sugar Melipona spp Melipona scutellaris Flavor Juazeiro biology malícia digestive oral and skin physiology fungi food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Arid chemistry behavior and behavior mechanisms Floral source juazeiro Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2015.08.058 |
| Popis: | Monofloral honeys produced by the stingless bee M. Subnida Duke and Melipona scutellaris Latrelle in a Brazilian semi-arid region were analyzed regarding their physicochemical (moisture, protein, proline, hydroxymethyl-furfural, color, electrical conductivity, pH, free acidity, and sugar profile) and sensory aspects (color, viscosity and flavor). The floral source influenced the color, acidity, sugar profile, ash and proline content in the honeys. The intensity of the acidic flavor, sweet taste and color in the honeys varied according to the floral source. No differences were perceived for honeys from the same floral source produced by different bee species. Principal component analysis revealed that most of the variability was defined by the water content, total acidity, glucose, sucrose and color, as well as by acid taste, acid flavor, honey flavor and sweet taste. These findings reveal that Brazilian monofloral honeys produced by stingless bees possess well-defined characteristics that are influenced by the floral source. |
| Databáze: | OpenAIRE |
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