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Sensory Profile of Greek Islands Thyme Honey
dc.contributor.author | Rodríguez, Inmaculada | |
dc.contributor.author | Tananaki, Chrysoula | |
dc.contributor.author | Galán-Soldevilla, Hortensia | |
dc.contributor.author | Ruiz Pérez-Cacho, P. | |
dc.contributor.author | Serrano, Salud | |
dc.date.accessioned | 2021-10-15T10:04:16Z | |
dc.date.available | 2021-10-15T10:04:16Z | |
dc.date.issued | 2021 | |
dc.identifier.uri | http://hdl.handle.net/10396/21887 | |
dc.description.abstract | The 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.mimetype | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | https://creativecommons.org/licenses/by/4.0/ | es_ES |
dc.source | Applied Sciences 11(20), 9548 (2021) | es_ES |
dc.subject | Unifloral thyme honey | es_ES |
dc.subject | Physico-chemical parameters | es_ES |
dc.subject | Descriptive sensory analysis | es_ES |
dc.title | Sensory Profile of Greek Islands Thyme Honey | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/app11209548 | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |