Abstract：
: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, n = 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) = 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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kortesniemi M,Rosenvald S,Laaksonen O,Vanag A,Ollikka T,Vene K,Yang Bdoi
10.1016/j.foodchem.2017.10.069subject
Has Abstractpub_date
2018-04-25 00:00:00pages
351-359eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31707-7journal_volume
246pub_type
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