Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)
| Autor: | Asma Ghorab, Rifka Nakib, Olga Escuredo, Farid Bekdouche, María Shantal Rodríguez-Flores, Latifa Haderbache, María Carmen Seijo |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Honeydew Health (social science) honey Plant Science medicine.disease_cause lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Article Melissopalynology 0404 agricultural biotechnology Babors Kabylia Pollen Hedysarum medicine lcsh:TP1-1185 Erica arborea biology quality parameters 04 agricultural and veterinary sciences Genista 3104.01 Apicultura melissopalynology Asteraceae biology.organism_classification 2416.03 Palinología 040401 food science sensorial properties 010602 entomology Horticulture multivariate analysis 3309.10 Aroma y Sabor Food Science Myrtus |
| Zdroj: | Foods, Vol 10, Iss 225, p 225 (2021) Investigo. Repositorio Institucional de la Universidade de Vigo Universidade de Vigo (UVigo) Foods Volume 10 Issue 2 |
| ISSN: | 2304-8158 |
| Popis: | This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin. |
| Databáze: | OpenAIRE |
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