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Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys
Journal article   Open access   Peer reviewed

Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys

Maddison Hunter, Jane Kellett, Kellie Toohey and Nenad Naumovski
Foods, Vol.10(8), 1842
09/08/2021
DOI: https://doi.org/10.3390/foods10081842
PMCID: 8393184
PMID: 34441619
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Published (Version of record)CC BY V4.0,  Open Access
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Abstract

commercially available honey sensory analysis antioxidant physiochemical likeability
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.

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