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dc.contributor.authorRodríguez, Inmaculada
dc.contributor.authorTananaki, Chrysoula
dc.contributor.authorGalán-Soldevilla, Hortensia
dc.contributor.authorRuiz Pérez-Cacho, P.
dc.contributor.authorSerrano, Salud
dc.date.accessioned2021-10-15T10:04:16Z
dc.date.available2021-10-15T10:04:16Z
dc.date.issued2021
dc.identifier.urihttp://hdl.handle.net/10396/21887
dc.description.abstractThe sensory profiles of thyme honey from the Greek islands with different thymus pollen grain contents (A: >60%, B: 40–60%, and C: 18–40%) were studied. The results of the physico-chemical analyses fulfilled the criteria set by international quality standards and, specifically, Greek legislation (moisture content < 18%, hydroxymethylfurfural < 10 mg/kg, and diastase activity > 20 DN). The sensory results showed that there were significant differences between groups with different pollen grain contents (p < 0.01) for all attributes except for floral aroma, with the Group A samples being the lightest in color (4.9 ± 1.8) and having the highest floral odor intensity (5.0 ± 2.0) and salty taste (3.5 ± 1.1). Additionally, samples with the highest pollen grain content (i.e., Group A) had olfactory notes of wood/wax/resin and a chemical aroma.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightshttps://creativecommons.org/licenses/by/4.0/es_ES
dc.sourceApplied Sciences 11(20), 9548 (2021)es_ES
dc.subjectUnifloral thyme honeyes_ES
dc.subjectPhysico-chemical parameterses_ES
dc.subjectDescriptive sensory analysises_ES
dc.titleSensory Profile of Greek Islands Thyme Honeyes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/app11209548es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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