Sensory perception of tropical honeys by Spanish consumers, using free choice profile.

Detalhes bibliográficos
Autor(a) principal: VIT, P.
Data de Publicação: 2011
Outros Autores: SANCHO, T., PASCUAL, A., DELIZA, R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/909518
Resumo: Five types of tropical pot honeys produced in Australia, Bolivia, Brazil, Mexico and Venezuela by Melipona, Scaptotrigona and Tetragonula species were described by a Spanish untrained sensory panel. The free-choice profile (FCP) method consents consumers to use their own words to describe and to quantify the sensory attributes of the product: Appearance, odour, flavour and mouth and throat trigeminal sensations. Data were processed with Generalized Procrustes Analysis (GPA). The first and second dimensions accounted for 60% of the variance. The first dimension was explained by the amber colour, sour and bitter tastes, mellow, nuts and medicinal aromas, and the refreshing trigeminal sensation. The second dimension was explained by suspended particles, fermented odour and aroma, and floral odour. The bidimensional plot separated Melipona from Tetragonula honeys, with intermediate Scaptotrigona according to the second dimension, similarly to previous findings based on physicochemical compositional factors. Assessors differentiated five types of pot honey. The free choice profiling was helpful to picture consumer perception of Meliponini pot honey. Additionally, the GPA generated a handy bidimensional plot positioning honey according to the entomological genus of origin.
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spelling Sensory perception of tropical honeys by Spanish consumers, using free choice profile.Análise sensorialConsumidor espanholMelFive types of tropical pot honeys produced in Australia, Bolivia, Brazil, Mexico and Venezuela by Melipona, Scaptotrigona and Tetragonula species were described by a Spanish untrained sensory panel. The free-choice profile (FCP) method consents consumers to use their own words to describe and to quantify the sensory attributes of the product: Appearance, odour, flavour and mouth and throat trigeminal sensations. Data were processed with Generalized Procrustes Analysis (GPA). The first and second dimensions accounted for 60% of the variance. The first dimension was explained by the amber colour, sour and bitter tastes, mellow, nuts and medicinal aromas, and the refreshing trigeminal sensation. The second dimension was explained by suspended particles, fermented odour and aroma, and floral odour. The bidimensional plot separated Melipona from Tetragonula honeys, with intermediate Scaptotrigona according to the second dimension, similarly to previous findings based on physicochemical compositional factors. Assessors differentiated five types of pot honey. The free choice profiling was helpful to picture consumer perception of Meliponini pot honey. Additionally, the GPA generated a handy bidimensional plot positioning honey according to the entomological genus of origin.PATRICIA VIT, UNIVERSIDAD DE LOS ANDES; TERESA SANCHO, UNIVERSIDAD DE BURGOS; ANA PASCUAL, UNIVERSIDAD DE BURGOS; ROSIRES DELIZA, CTAA.VIT, P.SANCHO, T.PASCUAL, A.DELIZA, R.2011-12-14T00:09:14Z2011-12-14T00:09:14Z2011-12-1320112011-12-14T00:09:14Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of ApiProduct and ApiMedical Science, v. 3, n. 4, p. 174-180, 2011.http://www.alice.cnptia.embrapa.br/alice/handle/doc/90951810.3896/IBRA.4.03.4.04enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T23:16:32Zoai:www.alice.cnptia.embrapa.br:doc/909518Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-15T23:16:32falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T23:16:32Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Sensory perception of tropical honeys by Spanish consumers, using free choice profile.
title Sensory perception of tropical honeys by Spanish consumers, using free choice profile.
spellingShingle Sensory perception of tropical honeys by Spanish consumers, using free choice profile.
VIT, P.
Análise sensorial
Consumidor espanhol
Mel
title_short Sensory perception of tropical honeys by Spanish consumers, using free choice profile.
title_full Sensory perception of tropical honeys by Spanish consumers, using free choice profile.
title_fullStr Sensory perception of tropical honeys by Spanish consumers, using free choice profile.
title_full_unstemmed Sensory perception of tropical honeys by Spanish consumers, using free choice profile.
title_sort Sensory perception of tropical honeys by Spanish consumers, using free choice profile.
author VIT, P.
author_facet VIT, P.
SANCHO, T.
PASCUAL, A.
DELIZA, R.
author_role author
author2 SANCHO, T.
PASCUAL, A.
DELIZA, R.
author2_role author
author
author
dc.contributor.none.fl_str_mv PATRICIA VIT, UNIVERSIDAD DE LOS ANDES; TERESA SANCHO, UNIVERSIDAD DE BURGOS; ANA PASCUAL, UNIVERSIDAD DE BURGOS; ROSIRES DELIZA, CTAA.
dc.contributor.author.fl_str_mv VIT, P.
SANCHO, T.
PASCUAL, A.
DELIZA, R.
dc.subject.por.fl_str_mv Análise sensorial
Consumidor espanhol
Mel
topic Análise sensorial
Consumidor espanhol
Mel
description Five types of tropical pot honeys produced in Australia, Bolivia, Brazil, Mexico and Venezuela by Melipona, Scaptotrigona and Tetragonula species were described by a Spanish untrained sensory panel. The free-choice profile (FCP) method consents consumers to use their own words to describe and to quantify the sensory attributes of the product: Appearance, odour, flavour and mouth and throat trigeminal sensations. Data were processed with Generalized Procrustes Analysis (GPA). The first and second dimensions accounted for 60% of the variance. The first dimension was explained by the amber colour, sour and bitter tastes, mellow, nuts and medicinal aromas, and the refreshing trigeminal sensation. The second dimension was explained by suspended particles, fermented odour and aroma, and floral odour. The bidimensional plot separated Melipona from Tetragonula honeys, with intermediate Scaptotrigona according to the second dimension, similarly to previous findings based on physicochemical compositional factors. Assessors differentiated five types of pot honey. The free choice profiling was helpful to picture consumer perception of Meliponini pot honey. Additionally, the GPA generated a handy bidimensional plot positioning honey according to the entomological genus of origin.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-14T00:09:14Z
2011-12-14T00:09:14Z
2011-12-13
2011
2011-12-14T00:09:14Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Journal of ApiProduct and ApiMedical Science, v. 3, n. 4, p. 174-180, 2011.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/909518
10.3896/IBRA.4.03.4.04
identifier_str_mv Journal of ApiProduct and ApiMedical Science, v. 3, n. 4, p. 174-180, 2011.
10.3896/IBRA.4.03.4.04
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/909518
dc.language.iso.fl_str_mv eng
language eng
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