Sensory and physicochemical analysis of honeys of nine stingless bee species of Mexico and Guatemala.

Honeys produced by species other than are little known. The objective of this study was to carry out sensory and physicochemical analyses of 62 samples to characterize honeys from nine species of stingless bees from Mexico and Guatemala. Analyses were performed at the sensory level and at the physicochemical level. Qualitative and quantitative data were studied using the multivariate non-metric multidimensional scaling (NMDS) statistical technique, with the Gower metric. According to the stress value ( > 0.2), the most significant parameters were at the sensory level, for visual evaluation, physical state, color, and appearance; for olfactory-taste evaluation, elemental sweet and acid tastes; for tactile evaluation, consistency, and crystallization, and for physicochemical evaluation, pH, electrical conductivity and reducing sugars. Data analysis showed that honeys formed a defined group, with similar sensory characteristics and physicochemical values, even taking into account their place of origin. honeys also showed significant differences with the other honeys analyzed. Our work suggests that the entomological origin is the main factor that determines the characteristics of honey, and that the floral origin is the secondary factor, a hypothesis that should be verified in future works.