The application of dynamic sensory analysis to honey evaluation

Sensory evaluation of honey is generally performed by descriptive profiling with a trained panel, according to international regulatory standards. Unifloral honeys, representing an important segment, with more than 50 types produced in Italy, are characterized by physicochemical and melissopalynological properties and sensory characteristics. The main sensory attributes that characterize unifloral honeys are relatively constant and are of most importance in the definition of the botanical source from which bees collect nectar to produce the specific honey type. However, sensory attributes perception is influenced by factors including product temperature, physical state and content of water. Quantitative Descriptive Analysis (QDA) assess attributes' intensities, while the continuous tracking of dynamic sensory, can better match tasting experience, by providing time-related data, useful to investigate perception. This study was focused on sensory changes due to tactile characteristics (physical state, consistency, crystals), not strictly dependent on the origin of the product, but influenced by the processing methods. Three unifloral honey samples were used: citrus honey (Citrus spp), tree of heaven honey (Ailanthus altissima) and eucalyptus honey (Eucalyptus spp). Each honey type was presented in three rates of crystallization. Sensory profile of honeys was assessed by a trained panel using Quantitative Descriptive Analysis (QDA). The same honeys were submitted to Time Intensity (TI) and Temporal Dominance of Sensations (TDS) by a group of 40 experts on honey quality. Results showed how honey physical state influences sensory perception. TI indicated clear differences in terms of rising and declining slopes and peak intensity. TDS showed the influence of physical state on flavour release and perception. Also for a well-known food such as honey, the dynamic sensory methods can provide a better awareness of sensations arising from chewing, breathing, salivation, tongue movements and swallowing, helpful for quality assessment and consumer information.