Physicochemical parameters and sensory properties of honeys from Buenos Aires region
The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined in honeys from apiaries of the agricultural, hills and meadow zones of the so...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0308814613018669 http://hdl.handle.net/20.500.12123/4374 https://doi.org/10.1016/j.foodchem.2013.12.011 |
| _version_ | 1855035310947172352 |
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| author | Silvano, María F. Varela, María Soledad Palacio, María Alejandra Ruffinengo, Sergio Roberto Yamul, Diego Karim |
| author_browse | Palacio, María Alejandra Ruffinengo, Sergio Roberto Silvano, María F. Varela, María Soledad Yamul, Diego Karim |
| author_facet | Silvano, María F. Varela, María Soledad Palacio, María Alejandra Ruffinengo, Sergio Roberto Yamul, Diego Karim |
| author_sort | Silvano, María F. |
| collection | INTA Digital |
| description | The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined in honeys from apiaries of the agricultural, hills and meadow zones of the south east region of Buenos Aires province (Argentina). The analysis of variance showed significant differences among zones in the mean value of hydroximethyl furfural, colour, electrical conductivity and sucrose content. The principal component analysis explained the 70% of the variance among samples with the first two principal components in both cases. The cluster analysis and linear discriminant analysis showed that samples were grouped in relation to the sampling region coinciding with the results of the principal component analysis. Results suggest that could be possible to classify honeys according to the geographic origin based on the physicochemical parameters; however, the sensory properties were not good predictors. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4374 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA43742019-02-01T13:26:06Z Physicochemical parameters and sensory properties of honeys from Buenos Aires region Silvano, María F. Varela, María Soledad Palacio, María Alejandra Ruffinengo, Sergio Roberto Yamul, Diego Karim Miel Calidad Propiedades Fisicoquímicas Trazabilidad Análisis Multivariante Procedencia Propiedades Organolépticas Honey Quality Chemicophysical Properties Traceability Multivariate Analysis Provenance Organoleptic Properties Origen Geográfico Buenos Aires The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined in honeys from apiaries of the agricultural, hills and meadow zones of the south east region of Buenos Aires province (Argentina). The analysis of variance showed significant differences among zones in the mean value of hydroximethyl furfural, colour, electrical conductivity and sucrose content. The principal component analysis explained the 70% of the variance among samples with the first two principal components in both cases. The cluster analysis and linear discriminant analysis showed that samples were grouped in relation to the sampling region coinciding with the results of the principal component analysis. Results suggest that could be possible to classify honeys according to the geographic origin based on the physicochemical parameters; however, the sensory properties were not good predictors. EEA Balcarce Fil: Silvano, María F. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Unidad Integrada. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina Fil: Varela, María Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Unidad Integrada. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina Fil: Palacio, María Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Unidad Integrada. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina Fil: Ruffinengo, Sergio Roberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Unidad Integrada. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina Fil: Yamul, Diego Karim. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina 2019-02-01T13:24:30Z 2019-02-01T13:24:30Z 2014-06-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0308814613018669 http://hdl.handle.net/20.500.12123/4374 0308-8146 https://doi.org/10.1016/j.foodchem.2013.12.011 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Chemistry 152 : 500-507 (June 2014) |
| spellingShingle | Miel Calidad Propiedades Fisicoquímicas Trazabilidad Análisis Multivariante Procedencia Propiedades Organolépticas Honey Quality Chemicophysical Properties Traceability Multivariate Analysis Provenance Organoleptic Properties Origen Geográfico Buenos Aires Silvano, María F. Varela, María Soledad Palacio, María Alejandra Ruffinengo, Sergio Roberto Yamul, Diego Karim Physicochemical parameters and sensory properties of honeys from Buenos Aires region |
| title | Physicochemical parameters and sensory properties of honeys from Buenos Aires region |
| title_full | Physicochemical parameters and sensory properties of honeys from Buenos Aires region |
| title_fullStr | Physicochemical parameters and sensory properties of honeys from Buenos Aires region |
| title_full_unstemmed | Physicochemical parameters and sensory properties of honeys from Buenos Aires region |
| title_short | Physicochemical parameters and sensory properties of honeys from Buenos Aires region |
| title_sort | physicochemical parameters and sensory properties of honeys from buenos aires region |
| topic | Miel Calidad Propiedades Fisicoquímicas Trazabilidad Análisis Multivariante Procedencia Propiedades Organolépticas Honey Quality Chemicophysical Properties Traceability Multivariate Analysis Provenance Organoleptic Properties Origen Geográfico Buenos Aires |
| url | https://www.sciencedirect.com/science/article/pii/S0308814613018669 http://hdl.handle.net/20.500.12123/4374 https://doi.org/10.1016/j.foodchem.2013.12.011 |
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