Faculty of Agriculture, University of Belgrade, Belgrade, Nemanjina 6, Serbia.
Sensors (Basel). 2010;10(9):7913-33. doi: 10.3390/s100907913. Epub 2010 Aug 26.
In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 °C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p < 0.01) influence on the sensorially evaluated properties of pralines.
本研究对手工制作的果仁糖进行了感官评估。这些果仁糖由含有 60%可可成分的黑巧克力制成，内馅为 Apis mellifera carnica Poll 雄蜂幼虫、花蜜和来自塞尔维亚东部的斯塔拉山脉自然保护区（一个特定的植物地理区域）的花蜜/花粉混合物。本研究的目的是调查感官分析在评估具有潜在人类健康益处的新型功能性产品质量方面的应用，特别是以含有不同蜜蜂产品的黑巧克力果仁糖为基础的甜点，这些产品具有特定的植物学和地理起源特征，以及它们的储存特性和预期保质期。感官质量（外观、质地、气味和味道）由一组经验丰富的品评员在生产后立即（第 0 天）进行评估，然后在环境条件下储存 30、90 和 180 天后再次评估。结果通过双因素方差分析（MANOVA）和 LSD 检验进行统计分析。可以得出结论，储存时间和含有不同蜜蜂产品的黑巧克力果仁糖的组成对果仁糖的感官评估特性具有统计学上的高度显著影响（p < 0.01）。
