Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela
Ruiz Pérez-Cacho, P.
Dios Palomares, Rafaela
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The physico-chemical parameters and the sensory profile were determined in honeys from apiaries of the Mara and Maracaibo of Zulia State (Venezuela). The analysis of variance showed that there were no significant differences in the mean value between apiaries for most of the physicochemical parameters and sensory attributes. The obtained value for pH (3.58–4.08), free acidity (30.9–36.0 meq/kg), lactone acidity (9.0–14.3 meq/kg), total acidity (42.1–46.0 meq/kg), moisture content (19.1–20.0%), diastase activity (8.11–12.7 ºG), colour intensity (41.5–86.6 mm Pfund), hydroxymethylfurfural (15.7–26.0 mg/kg), and electrical conductivity (0.33–0.52 mS/cm) were within the criteria set by international quality regulations. The sensory profile of these honeys is characterized by being amber in colour, with a floral, acid fruit, balsamic and animal odour/aroma, a sweet, slightly acid taste, and by being fluid and of a medium persistence.