Sensory analysis discriminative of pure honey from citrus flowers and honey with glucose syrup added

Abstract

This paper aims to evaluate if the tasters not trained can check sensory differences and preferences in relation to pure honey from citrus flowers, honey with 20% of glucose syrup and honey with 50% of glucose syrup. For this study was used the preference ordination test with 40 tasters not trained. The evaluated attributes were: color (clear-dark), smell (less characteristic-more characteristic), consistency (less consistent-more consistent), sweet flavor (less sweet–more sweet) and preference (less liked- more liked). It was found that the tasters identified difference between pure honey of the modified sample with added glucose syrup only for consistency attribute; the sample honey with 50% of glucose syrup presented the lowest consistency probably because of the composition of de glucose syrup has more water. Consistency may be considered a characteristic to distinction of pure honey.