Changins - Viticulture and Oenology, University of Applied Sciences and Arts, Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
Olfaction-Gustation-Vision, Conseil et Formation, Rue Edmond-de-Reynier 2, 2000 Neuchâtel, Switzerland.
Food Res Int. 2018 Apr;106:29-37. doi: 10.1016/j.foodres.2017.12.044. Epub 2017 Dec 16.
Honey is a natural product with very diverse sensory attributes that are influenced by the flower source, the bee species, the geographic origin, the treatments and conditions during storage. This study aimed at describing 50 honeys from diverse flower sources in different continents and islands, stored under various conditions. Many articles have been published on the sensory characterization of honeys, thus a common list of attributes has been established, but it appeared to be poorly suited to describe a large number of honeys from around the world. This is why the novel and rapid sensory evaluation method, the Pivot Profile©, was tested, with the participation of 15 panelists during five sessions. The first objective was to obtain a sensory description of the 50 honeys that were tested. From 1152 distinct terms, a list of 29 sensory attributes was established and the attributes divided into three categories: color/texture (8 terms), aroma (16 terms), and taste (5 terms). At first, the honeys have been ranked according to their level of crystallization from fluid/liquid to viscous/hard. Then color was the second assessment factor of the variability. In terms of aroma, honeys from Africa were characterized by smoky, resin, caramel and dried fruit as opposed to floral and fruity, mainly for honeys from South America and Europe. Finally, the honeys were ranked according to their sweetness. The second objective of this study was to test the new sensory method, called Pivot Profile© which is used to describe a large number of products with interpretable results.
蜂蜜是一种具有非常多样化感官属性的天然产品，这些属性受到花源、蜜蜂种类、地理来源、储存过程中的处理和条件的影响。本研究旨在描述来自不同大陆和岛屿的 50 种不同花源的蜂蜜，这些蜂蜜在不同的条件下储存。已经有许多关于蜂蜜感官特征描述的文章发表，因此已经建立了一个常见的属性列表，但它似乎不太适合描述来自世界各地的大量蜂蜜。这就是为什么要测试新颖且快速的感官评估方法——Pivot Profile©，有 15 名品鉴员在五次会议期间参与了测试。第一个目标是获得已测试的 50 种蜂蜜的感官描述。从 1152 个独特的术语中，确定了 29 个感官属性列表，并将属性分为三类：颜色/质地（8 个术语）、香气（16 个术语）和味道（5 个术语）。首先，根据结晶程度将蜂蜜从液体/液体到粘稠/坚硬进行排序。然后，颜色是第二个评估变量。就香气而言，非洲的蜂蜜具有烟熏、树脂、焦糖和干果的特征，而不是花香和果味，这主要是针对来自南美洲和欧洲的蜂蜜。最后，根据甜度对蜂蜜进行排序。本研究的第二个目标是测试新的感官方法，称为 Pivot Profile©，该方法用于描述具有可解释结果的大量产品。
