Journal Highlight: Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach
Ezine
- Published: Sep 20, 2011
- Channels: Chemometrics & Informatics
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Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach The purpose of this study was sensory and physicochemical characterisation of Slovenian honeys with a chemometric approach. Honey samples were obtained from the beekeepers in different natural geographical macroregions of Slovenia. The sensory characteristics of the seven main types of Slovenian honeys are described, together with the physicochemical analyses. The average results of electrical conductivity (0.19-1.61 mS cm−1), pH (4.01?5.51), free acidity (13.3-30.9 meq kg−1), proline content (317-558 mg kg−1), protein content (1.70-3.53 g kg−1), optical rotation (-19.6 to 12.6), phenolic content (44.9?232.5 mg GAE kg−1) and antioxidant activity [69.6-456.4 ìm Fe(II)] show wide variability among analysed honey types. Statistically significant differences were obtained among different honey types, generally lower values of the analysed parameters were determined in the light honeys, as the acacia, linden and multifloral honeys, while the higher values are characteristic for darker honeys, as the chestnut, fir, spruce and forest honeys. Linear discriminant analysis was performed to classify the honey samples according to their botanical origin and proved that physicochemical parameters analysed can provide enough information for the classification and distinction of acacia, linden, multifloral and chestnut honeys, and the group of honeydew honeys (fir, spruce and forest honeys). This paper is free to view to spectroscopyNOW registered users until the end of November 2011. After this time it will be available via Wiley's Pay-Per-View service for US$35.
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