کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586218 | 1492046 | 2018 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences
ترجمه فارسی عنوان
پروفایل های حسی و شیمیایی از عسل های فنلاند از ریشه های مختلف گیاه شناسی و تنظیمات مصرف کننده
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کلمات کلیدی
منشا گیاه شناسی، کاتا، مشخصات شیمیایی، ترجیح مصرف کننده، عسل، ترکیبات بوی فعال، مشخصات حسی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi-analytical approach. The sensory test (untrained panel, nâ¯=â¯62) was based on scaling and check-all-that-apply (CATA) methods accompanied with questions on preference and usage of honey. The results were correlated with corresponding profiles of odor-active compounds, determined using gas chromatography coupled with mass spectrometry/olfactometry (GC-MS/O). Botanical origins and chemical compositions including sugars were evaluated using NMR spectroscopy. A total of 73 odor-active compounds were listed based on GC-O. Sweet and mild honeys with familiar sensory properties were preferred by the panelists (PCA, R2X(1)â¯=â¯0.7) while buckwheat and cloudberry-bog honeys with strong odor, flavor and color were regarded as unfamiliar and unpleasant. The data will give the honey industry novel information on honey properties in relation to the botanical origin, and consumer preference.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 351-359
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 351-359
نویسندگان
Maaria Kortesniemi, Sirli Rosenvald, Oskar Laaksonen, Anita Vanag, Tarja Ollikka, Kristel Vene, Baoru Yang,