Physicochemical aspects and sensory profile of stingless bee honeys from Seridó region, State of Rio Grande do Norte, Brazil
DOI:
https://doi.org/10.5433/1679-0359.2013v34n4p1765Keywords:
Abelha nativa, Meliponíneos, Aroma.Abstract
Stingless bee honey is a highly valued product of the Seridó region, state of Rio Grande do Norte due to its specific sensory and nutritional characteristics. The objective of this study was to evaluate the physicochemical and sensory profile of stingless bee honeys produced in the Seridó region, state of Rio Grande do Norte. Twenty-nine honey samples from the following stingless bees were analyzed: M. subnitida D., Frieseomellita doederleini F., Melipona scutellaris L., Frieseomellita flavicornis, Scaptotrigrona SP, Nannotrigona testaceicornis L., Melipona compressipes fasciculada S., Melipona quadrifasciata Lep, Melipona quinquefasciata, M. scutellaris L. and Partamona helleri F. The composition considering moisture, total sugars, reducing sugars, apparent sucrose, protein, vitamin C, and ash, and the total acidity, pH, and color were evaluated. A sensory profile, considering the aroma, color, viscosity, flavor, acidity attributes and general acceptability, and the acceptability, regarding aroma, color and flavor, were also analyzed. The honeys were different (p <0.05) with regard to physicochemical and sensory characteristics The following values were observed: moisture (17.2 – 35.4%), sugars (47.8 – 69%), ash (0.1 – 1.1%), acidity (27.4 – 86.2 mEq / kg), pH (3.5 – 5.1), protein (0.1 – 1.8%), vitamin C (8.8 – 36.1 mg/100g). According to sensory analysis, honeys from M. subnitida and M. scutellaris bees were the most accepted for their characteristics of aroma, color and flavor. The results showed that the quality standards established by Brazilian legislation for honeys from Apis genus do not assess the quality of honey from stingless bees.
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