Keywords
honeydew honey
sensorial evaluation
How to Cite
Abstract
The paired comparison test and the instrumental determination of colour and turbidity were applied to identify the presence of honeydew honey in various honey samples. The references used were a pure floral honey and a pure honeydew honey. Mixtures containing both of them were made at the laboratory to run the tests. The sensorial characterization showed the floral honey presented a more characteristic flavor, less viscosity and it was sweeter than honeydew honey. The definitive test indicated that between 10
and 15% the mixture started to lose its characteristic flavor, became more viscous and sweeter than the floral honey. In fact samples showed sensorial variability. The measure of colour was affected by the presence of honeydew honey. Turbidity and luminosity did not show significant results.
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