Sensory attributes and antioxidant capacity of Spanish honeys

摘要

Twenty-two honey samples from Spain have been assayed in relation to (1) their sensory and physicochemical characteristics; and (2) their radical-scavenging capacity against the stable free radical DPPH. Sensory analysis has been carried out by means of descriptive profiling with a trained panel. In previous studies, a strong correlation of the physicochemical parameters, (1) net absorbance and (2) electrical conductivity, was observed, with the radical-scavenging capacity. Interestingly, some correlations were also observed between the mentioned radical-scavenging capacity and some sensory parameters. Statistical analysis showed that sensory parameters of bitterness and color were directly correlated with the honey antioxidant capacity, whereas the parameters sweetness and crystallization degree were negatively correlated. In terms of sensory appreciation, bitterness and dark color are sensory parameters indicative of the honey scavenging capacity, which is greater in dark honeys, mainly honeydews.