The purpose of the survey was to determine whether consumers are able to identify possible differences in the aroma of two types of honey, with which they are well familiar. We added three different food aromas (aroma of pineapple, smoke, and thyme) in two concentrations in a sample of floral and a sample of forest honey. The sensory assessment of the honey samples was performed by a panel of 70 consumers and a panel of trained assessors. We used three different sensory methods for consumer panel: a triangle test, an evaluation of acceptability with a 9-point hedonic scale, and ranking according to liking of the sample. Consumers also filled out a questionnaire, through which we determined their honey consumption habits and knowledge on honey. We used two sensory methods for the trained panel: a triangle test and an evaluation of honey with the defect valuation method. Based on sensory evaluation and statistical data processing, we determined that consumers and trained panel best rated both control samples with no added aromas (C10 and G10). Honey samples with smoke aroma obtained lowest rates for liking and acceptability. We determined no difference in the perception of foreign aromas in honey between men and women who participated in the consumer panel. We also confirmed that consumers of two age groups similarly perceive foreign aromas in honey. With the help by the physico-chemical analysis, we examined the water content and electrical conductivity in certain honey samples. The results showed that all tested samples of floral and forest honey correspond to the values laid down in the Rules on honey (2011) and that the addition of aromas does not affect the change in these two parameters.
|
