SENSORIAL EVALUATION OF ROMANIAN HONEY

• Main Authors: PLOSCUȚANU GABRIELA, ULIESCU MĂDĂLINA
• Format: Article
• Language: English
• Published: Cahul State University ”B.P.Hasdeu” 2018-09-01
• Series: Scientific Journal of Cahul "Bogdan Petriceicu Hasdeu" State University: Economic & Engineering Studies
• Online Access: http://jees.usch.md/wp-content/uploads/2018/09/z-1.pdf

In general, sensory analysis is the peer examination of a product through the evaluation of its characteristic attributes by the human senses, and this is a very useful tool in product characterization. Honey possesses the sensory characteristics typical of the surrounding flora in the habitat where it was produced and its geographical origin influences. The objective of this paper was to evaluate the sensory profile of five Romanian honey samples (acacia honey, lime honey, sunflower honey, rape honey and polyfloral honey). Sensory evaluation of Romanian honey samples was conducted inside the Educational Project ”DEGUSTO FEST” 2016. The sensorial evaluation was performed by 50 untrained panelists (students and teachers of the Technical College "Edmond Nicolau" Brăila), between the ages of 17 and 50, using a nine point hedonic scale ranging from 1 (most disliked) to 9 (most liked) for the parameters appearance, color, odor, taste and overall acceptability. All the honey samples indicate that a good sensory evaluation and acacia honey showed the highest sensory quality. This is important for understanding the product characteristics and its impact on consumer acceptability. The results show that the honeys available and consumed in different areas of Romania are of good quality.