TY - JOUR
T1 - Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys
AU - Hunter, Maddison
AU - Kellett, Jane
AU - Toohey, Kellie
AU - Naumovski, Nenad
N1 - Funding Information:
Funding: M.H. is a recipient of the Australian Government Research Training Program Scholarship.
Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/8/9
Y1 - 2021/8/9
N2 - Honey’s composition and appearance is largely influenced by floral and geographic origins. Australian honeys are frequently sourced from supermarkets; however, properties associated with consumer preference and likeability remain relatively unknown. The aim of this study was to complete sensory and compositional analyses on a selection of commercially available Australian
honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). Compositional analysis included colour intensity (mAU); phenolic content; antioxidant characteristics (DPPH, CUPRAC); and physicochemical
properties (pH, viscosity, total soluble solids). There were 23 honey samples that were significantly less liked when compared to the most liked honey (p < 0.05). The likeability of honey was positively associated with perceived sweetness (p < 0.01), and it was negatively associated with crystallisation; odour intensity; waxy, chemical, and fermented smell; mouthfeel; aftertaste; sourness; bitterness and pH (All p’s < 0.05). The price (AUD/100 g) was not associated with likeability (p
= 0.143), suggesting price value potentially does not influence consumer preferences. Conclusively, differences in likeability between the honey samples demonstrate that consumer perception of sampled honeys is diverse. Honey preference is primarily driven by the organoleptic properties, particularly
perceived negative tastes, rather than their antioxidant capacity or phenolic content.
AB - Honey’s composition and appearance is largely influenced by floral and geographic origins. Australian honeys are frequently sourced from supermarkets; however, properties associated with consumer preference and likeability remain relatively unknown. The aim of this study was to complete sensory and compositional analyses on a selection of commercially available Australian
honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). Compositional analysis included colour intensity (mAU); phenolic content; antioxidant characteristics (DPPH, CUPRAC); and physicochemical
properties (pH, viscosity, total soluble solids). There were 23 honey samples that were significantly less liked when compared to the most liked honey (p < 0.05). The likeability of honey was positively associated with perceived sweetness (p < 0.01), and it was negatively associated with crystallisation; odour intensity; waxy, chemical, and fermented smell; mouthfeel; aftertaste; sourness; bitterness and pH (All p’s < 0.05). The price (AUD/100 g) was not associated with likeability (p
= 0.143), suggesting price value potentially does not influence consumer preferences. Conclusively, differences in likeability between the honey samples demonstrate that consumer perception of sampled honeys is diverse. Honey preference is primarily driven by the organoleptic properties, particularly
perceived negative tastes, rather than their antioxidant capacity or phenolic content.
KW - Antioxidant
KW - Commercially available honey
KW - Likeability
KW - Physicochemical
KW - Sensory analysis
UR - http://www.scopus.com/inward/record.url?scp=85112502022&partnerID=8YFLogxK
U2 - https://doi.org/10.3390/foods10081842
DO - https://doi.org/10.3390/foods10081842
M3 - Article
SN - 2304-8158
VL - 10
SP - 1
EP - 14
JO - Foods
JF - Foods
IS - 8
M1 - 1842
ER -