Bee Products pp 247-251 | Cite as

Judging the Quality of Honey by Sensory Analysis

  • Michel Gonnet

Summary

The sensory analysis constitutes an essential basis for the determination of food quality. It is an indispensable and complementary part of the traditional laboratory physico-chemical analysis. The results are scored for judgment.

The sensory analysis contributes to an improved definition and characterization of honey graders may refine their unbiased evaluation of the tested product. The suggested procedures can be used at honey shows, or as an attribution of special honey qualities, in addition to chemical analysis. Basic knowledge of honey properties and qualities, or of their absence, may contribute to the improvement of honey preparation, aiming at its preservation at a high quality. The originality of this novel technique of honey tasting should provide consumers with a better knowledge of honey.

Keywords

Sensory Analysis Honey Sample Complementary Part Sensorial Fatigue Unbiased Evaluation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Gonnet M. and Vache G. (1979) Technique de dégustation des miels et recherche d’un système de notation et de classification objectif pour apprécier la qualité par l’analyse sensorielle. XXVII Cong. Intern. d’Apiculture Apimondia, Athènes, 10 p.Google Scholar
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    Gonnet M. and Vache M. (1986) Le gout du miel, UNAF, Paris, 110 p. see also English translation: The taste of honey, Apimondia, Bucarest. 159 p.Google Scholar
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    Gonnet M. (1987) La définition sensorielle d’un miel: complément indispensable à l’analyse traditionelle. Abeilles de France 719, 410–412.Google Scholar
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    Gonnet M. (1988) La dégustation, tout un art. Rev. Franc. Apicult. 472, 129–132; 473, 181-185.Google Scholar
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    Gonnet M. (1993c) Méthodologies promotionelles pour les miels. Abeilles de France 786, 417–421.Google Scholar
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    Gonnet M. (1991) Le miel: approche d’une appréciation sensorielle visant à une meilleure définition de la qualité du principal produit de l’abeille. Abeilles de France 757, 81–85.Google Scholar

Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • Michel Gonnet
    • 1
  1. 1.Institut national de la Recherche agronomiqueAvignonFrance

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