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*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

153 Citações (Scopus)

Resumo

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.
Idioma originalEnglish
Páginas (de-até)645-651
Número de páginas7
RevistaLWT - Food Science and Technology
Volume65
DOIs
Estado da publicaçãoPublicado - 2016

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