Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

Janaína Maria Batista de Sousa, Evandro Leite de Souza, Gilmardes Marques, Marta de Toledo Benassi, Beatriz Gullón, Maria Manuela Pintado, Marciane Magnani*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

87 Citations (Scopus)

Abstract

Monofloral honeys produced by the stingless bee M. Subnida Duke and Melipona scutellaris Latrelle in a Brazilian semi-arid region were analyzed regarding their physicochemical (moisture, protein, proline, hydroxymethyl-furfural, color, electrical conductivity, pH, free acidity, and sugar profile) and sensory aspects (color, viscosity and flavor). The floral source influenced the color, acidity, sugar profile, ash and proline content in the honeys. The intensity of the acidic flavor, sweet taste and color in the honeys varied according to the floral source. No differences were perceived for honeys from the same floral source produced by different bee species. Principal component analysis revealed that most of the variability was defined by the water content, total acidity, glucose, sucrose and color, as well as by acid taste, acid flavor, honey flavor and sweet taste. These findings reveal that Brazilian monofloral honeys produced by stingless bees possess well-defined characteristics that are influenced by the floral source.
Original languageEnglish
Pages (from-to)645-651
Number of pages7
JournalLWT - Food Science and Technology
Volume65
DOIs
Publication statusPublished - 2016

Keywords

  • Floral source
  • Juazeiro
  • Malícia
  • Melipona spp.

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