Sensorial profile of Apis mellifera honeys produced by familiar farmers in Iguape Bay, Bahia, Brazil

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1 ISSN Semn Entomológi d Bhi (SINSECTA), de dezemro de 2012 Sensoril profile of Apis mellifer honeys produed y fmilir frmers in Igupe By, Bhi, Brzil Smir Mri Peixoto Cvlnte d Silv 1 ; Crlos Alfredo Lopes de Crvlho 1 ; Letii Mirnd Estevinho 2 ; Geni d Silv Sodré 1 ; Antonio Augusto Oliveir Fonse 1 ; Jorge Alerto Crdoso Pereir Borges 1. 1 Universidde Federl do Reônvo d Bhi, Centro de Ciênis Agráris, Amientis e Biológi, Cruz ds Alms, Bhi, CEP , S/N, Telefone E-mil: inset@ufr.edu.r. 2 CIMO-Mountin Reserh Center, Agriulturl College of Brgnç, Polytehni Institute of Brgnç, Cmpus Snt Apolóni, E , Brgnç, Portugl. Astrt: Sensory proprieties of the honeys re mongst the min prmeters for its qulity determintion, with sensory nlysis working s tool for mesurement nd quntifition of the produt hrteristis y humn senses. Sensoril qulity ontrol onsiders ttriutes s olor, sent, flvor nd onsisteny. These ttriutes re lwys interlinked nd depend on voltile sustnes tht re relted to the originl sents of flowers where the netr ws olleted. Sent nd flvor re diretly relted to honey s olor nd minly depend on its florl origin. This work hd the ojetive to disern the sensory profiles of Apis mellifer honey produed y fmilir frmers from the Igupe y, in Bhi, Brzil. A totl of 11 A. mellifer honey smples were otined from eekeepers nd proessed in the Lortory of the Nuleus for Inset Studies (INSECTA) of the Centro de Ciênis Agráris, Amientis e Biológis t Universidde Federl do Reônvo d Bhi in Cruz ds Alms, Bhi. The sensoril nlysis performed y the 50 onsumers, reveled tht the eptne of honey ws higher in the Conge s ommunity nd signifintly different from the otined in the Engenho Vitóri s ommunity. Key words: rom, ee, rystlliztion, fluidity, flvour. Perfil sensoril dos méis de Apis mellifer produzido por griultores fmilires n Bí do Igupe, Bhi, Brsil Resumo: As proprieddes sensoriis do mel enontrm-se entre os prinipis prâmetros n determinção d su qulidde, sendo nálise sensoril um instrumento que mede e quntifi s rterístis do produto pelos sentidos humnos. O ontrole de qulidde sensoril onsider triutos omo or, rom, onsistêni e sor. Estes triutos estão sempre interligdos e dependem de sustânis voláteis que se relionm om frgrâni originl ds flores onde o nétr foi reolhido. O rom e sor estão reliondos diretmente om or do mel e dependem mioritrimente d su origem florl. O presente trlho teve por ojetivo vlir o perfil sensoril dos méis de Apis mellifer produzido por griultores fmilires d Bí do Igupe, Bhi, Brsil. Form nlisds 11 mostrs de méis de A. mellifer, otids diretmente de piultores e enminhds pr o Lortório do Núleo de Estudos dos Insetos do Centro de Ciênis Agráris, Amientis e Biológis d Universidde Federl do Reônvo d Bhi em Cruz ds Alms, BA. Por meio d nálise sensoril relizd por um equipe de 50 onsumidores, verifiou-se que eitilidde do mel foi superior n omunidde de Conge e signifitivmente diferente d otid n omunidde de Engenho Vitóri. Plvrs hve: rom, elh, ristlizção, fluidez, sor. Introdution Honey is used sine the most remote times, minly s nturl sweetener. Its rih flvours nd roms hve lso een reognized nd ppreited (Lorente et l., 2008). It lso hs n exellent therpeuti potentil, sine it hs ntisepti, ntimiroil, nti-rheumti nd diureti effets, esides its importnt role in the prevention of digestive nd respirtory disorders (Mrui et l., 1995). Reently, it hs proven effetive in heling wounds nd urns (Rmlhos et l., 2011). Honey ontins out 200 different sustnes (Küçük et l., 2007), eing the Mgistr, Cruz ds Alms-BA, v. 24, número espeil, p , dez

2 ISSN Semn Entomológi d Bhi (SINSECTA), de dezemro de 2012 rohydrtes the most predominnt, followed y minerls, proteins, vitmins, lipids nd orgni ids (Finol et l., 2007). The omposition of this nturl produt is strongly dependent on the netr of the soure otni speie, whih determines honey s speifi hrteristis. The limti ondition, the hndling nd tehniques of the eekeeper hve less influene in those hrteristis (Mrhini et l., 2005). The gret diversity of plnts ville in Brzil llows otining different types of honey, eh one with its orgnolepti prtiulrity, whih is lwys relted with the flor explored y ees. However, tht diversity of flvours nd roms is hrdly found, sine few studies hve foused on the development of preise nd speifi voulry to desrie it (Guyot-Delerk, 2001). The ssessment of the orgnolepti prmeters ws rried out using sensoril nlyses. This methodology llows determining the eptility of ommeril produt nd promoting the development of new produts hving into ount the individul preferenes of the onsumers. For suh, studies onerning the speifi tste nd preferenes of onsumers hve to e done (Pedrão nd Coró, 1999; Teixeir, 2007). In ft, the sensoril nlysis is the only one rried out y the onsumers, whih is the reson why it is so importnt to perform efore selling. Honeys sensoril nlysis distinguishes the otnil origin of the produt nd llows the identifition nd quntifition of some undesirle defets s: fermenttion, presene of ertin impurities, roms nd nonhrteristi flvours. It is lso n essentil prt of the studies out the preferene/eptility of the trget puli. In prtiulr, the sensoril evlution is importnt in the verifition of the monoflorl honeys onformity, sine it my revel the presene of other otni speies sed on the hnges on the typil sensoril hrteristis (Pin et l., 2004). In Igupe By, region of Reônvo d Bhi, eekeeping signifintly ontriutes to the inrese of the fmilir profits. Despite the lk of informtion out the sensoril qulity of Brzilin honey, its determintion will ontriute to hieve greter ommeril vlue. The ojetive of this work ws to study the sensoril profile of Apis meliifer honeys, produed y fmilir frmers in Igupe By, Bhi, Brzil. Mteril nd Methods Eleven smples of honey were diretly hrvested y eekeepers of eleven different fmilir frms, loted in Igupe By, Bhi, Brzil, in Ferury 2010, totlling 11 smples. Tle 1 - Geogrphi oordintes of the piries from whih the smples were hrvested. Lotions Smple Numer Ltitude (S) Longitude (O) Clemá Clolé Conge Dendê Engenho d Ponte Engenho d Pri Engenho Novo Engenho Vitóri Imir Sntigo do Igupe São Frniso do Prguçu TOTAL 11 Mgistr, Cruz ds Alms-BA, v. 24, número espeil, p , dez

3 ISSN Semn Entomológi d Bhi (SINSECTA), de dezemro de 2012 The sensoril hrteristis of honey smples were nlysed on the Núleo de Estudos dos Insetos (INSECTA) do Centro de Ciênis Agráris, Amientis e Biológis of the Universidde Federl do Reônvo d Bhi. The ssessment of the sensoril profile inluded n eptility test, with non-expert tsters of oth sexes; inluding students, tehers nd stff of the Universidde Federl do Reônvo d Bhi. The ge rnged from 17 to 53. The smples (pproximtely 10 g) were served t the room temperture in plsti ups, oded with three digits, eing the order of presenttion letory. To len the plte, the tsters drnk minerl wter nd slt nd wter rkers, ording to the reported y Ferreir (2000). The tests were rried out etween 8:00 to 12:00 m nd 14:00 to 18:00 pm, followed the methodology reported y Grosso (2006). The prmeters determined were: fluidity, olour, rom, rystlliztion, flvour nd eptility (Figure 1). Sensoril nlysis of honey Tster: Dte: / / Smple: Fluidity Liquid Little dense Very dense Colour White Amer Blk Arom Unplesnt Plesnt Very plesnt Crystlliztion Without rystls Smll rystls Big rystls Flvour Wek Little intense Intense Aeptility None Little epttion Muh epttion Figure 1 - Evlution sheet used for the sensoril nlysis (Grosso, 2006). All the smples were nlysed in triplite. The nlysis of the sensoril profile ws done using spider grphi. Results re shown s men vlues nd stndrd devition. Prior to the sttistil nlysis, normlity tests (Shpiro-Wilk, Anderson-Drling, Liliefors nd Jrque-Ber) were rried out, onsidering eh hrvest independently or the three hrvests s whole. We verified tht the results follow norml distriution. For the sttistil tretment of the results n one-wy nlysis of vrine (ANOVA), followed y Tukey s HSD Test with α= Results nd Disussion The results of the ssessment of honeys sensoril profile re presented in Tle 2 nd Figure 2. Mgistr, Cruz ds Alms-BA, v. 24, número espeil, p , dez

4 ISSN Semn Entomológi d Bhi (SINSECTA), de dezemro de 2012 Tle 2 Medium of the sensoril triutes of the Apis mellifer honeys. Communities Clemá Clolé Conge Dendê Engenho d Ponte Engenho d Pri Engenho Novo Engenho Vitóri Imir Sntigo do Igupe São Frniso do Prguçu Sensoril ttriutes Fluidity Colour Arom Crystlliztion Flvour Aeptility 5.64± ±2.00 de 5.32± ± ±2.51 e 4.06±2.16 de 5.02±2.47 d 5.16± ± ±2.05 de 5.58± ± ± ± ± ± ± ±0, ± ±0, ± ± ± ± ± ± ± ± ± ±2.09 C 5.84± ± ± ±2, ±1, ±1, ±1, ±1, ±1, ±1, ±1, ±2, ±1, ±1,85 The letters (,,, d nd e) represent whih honeys re different y the Tukey test with signifine of p= ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±1.81 d 6.92± ±1.79 d 6.86± ±2.41 e 6.18±2.41 d 7.24± ±1.97 Figure 2 - Sensoril profile of the honey smples. Mgistr, Cruz ds Alms-BA, v. 24, número espeil, p , dez

5 ISSN Semn Entomológi d Bhi (SINSECTA), de dezemro de 2012 From the nlysis of the Tle 2, it n e seen tht the honey hrvested in the Imir ommunity, hd the highest medium vlue for fluidity (6.56±2.11). It weren t oserved sttistil differenes, with level of signifine of p=0.05 etween the fluidity of this honey nd the one of Dendê, São Frniso do Prguçu nd Clemá. On the other hnd, signifint differenes (p<0.05) were found mongst the produt from Imirr nd the others under nlysis. The honey hrvested in the ommunity of Engenho d Ponte ws the one with highest density (less fluidity ±2.51). However, no signifint differenes were oserved etween the honey from Engenho d Ponte nd the produts from Clolé nd Sntigo do Igupe. The vritions noted on honeys fluidity ould e relted to the otnil origin, limti onditions, hndling nd proessing (Küçük et l., 2007). The results otined in this study were identil to the reported y Sodré et l. (2008), who nlysed honeys from stingless ees, sumitted to different proesses of onservtion. Aout the flvour, the honey olleted in Engenho Vitóri presented the lowest medium vlue (5.20±2.26) nd the produt from Conge the highest (7.04±1.97). Signifint differenes were oserved (p<0.05) etween this produt nd tht one from Engenho d Ponte, Sntigo do Igupe, Engenho d Pri, Dendê, São Frniso do Prguçu, Conge, Engenho Novo, de Clolé, Imir e Clemá. Aording to Dell Modest (2007) esides olour nd rom, flvour is very importnt in the qulittive lssifition of honey. In ft, this prmeter is generlly dopted y importers, proessors nd onsumers in the hoie of honey. The entre of spider grph represents the zero in the sle nd the intensity inreses from the entre to the periphery. The medium ttriuted y the tsters to eh prmeter (fluidity, olour, rom, rystlliztion, flvour nd eptility) is symolized in the orrespondent xe, eing the sensoril profile the result of the points onnexion (Figure 2). Honeys olour, esides flvour nd rom, is one of the hrteristis tht llow identifying its florl origin. It n rnge from white to lk. The olour of the nlysed smples vried etween light mer nd mer. The smple from Clolé, Dendê, Conge nd Engenho Novo didn t differ signifintly (p>0.05), eing ll mer. The other smples were light mer nd didn t show sttistil differenes mong them (p>0.05). The olour is one of the hrteristis tht most influenes the hoie of the onsumers. In ft, their preferene usully meets light honeys, euse of their pperne. In this ontext light honeys hve greter ommeril vlue. However, drk honeys re generlly riher in minerls, vitmins B nd C nd possess stronger rom (Montenegro, 2005). This prmeter n e modified with the ge nd storge onditions (Millrd retions), reson why it is onsidered qulity inditor. Chrteristi rom nd flvour re onferred y the presene of voltile ompounds. In honey, the most plesnt re the ones with lower oiling point (Bstos et l., 2002). Conerning the rom, whih is strongly ffeted y the florl origin of the produt, the higher medium vlues (6.94±1.92) were otined in Clolé smples. It weren t verified sttistil differenes etween the smples from Engenho d Ponte (6.82±1.99), Sntigo do Igupe (6.30±2.56), Engenho d Pri (6.58±1.85), Dendê (6.46±1.84), São Frniso do Prguçu (6.82±1.75), Conge (6.42±1.79), Engenho Novo (6.22±2.01) nd Clemá (6.52±1.80) (Tle 2 e Figure 2). Conerning the rystlliztion the otined vlues rnged from 0.68±1.33 (Sntigo do Igupe) to 4.30±2.59 (Imir). The smple from Imir ws signifintly different from the others (p<0.05). In ft, the stndrd devition otined for the rystlliztion is ig, wht my e relted to the lk of expertise of the tsters. Honeys rystlliztion is relted to the seprtion of the gluose, whih is less solule thn frutose, nd onsequent formtion of gluose hydrtes. When rystlliztion ours, the produt hnges olour nd the ourrene of undesirle fermenttions re more prole (Lengler, 2001). This proess is dependent on mny ftors, like the onentrtion of sugrs, mount of wter, otnil origin, hndling nd storge s ondition (Conforti et l., 2006). It ws oserved tht the Conge s honey ws the etter epted (7.44±1.74), even though no signifint differenes were found etween this honey nd the produt from Clemá (7.02±1.84), Clolé (7.14±2.15), Engenho d Ponte (6.92±2.15), Sntigo do Igupe (7.24±2.06), São Frniso do Prguçu (7.12±1.97) nd Engenho Novo (6.86±2.15). The honey with worse eptility ws the one from Engenho Vitóri (4.96±2.41), eing sttistilly different from the others under nlysis. Mgistr, Cruz ds Alms-BA, v. 24, número espeil, p , dez

6 ISSN Semn Entomológi d Bhi (SINSECTA), de dezemro de 2012 Conlusion The prmeters tht plyed the most importnt role in the ssessment of the sensoril qulity were the flvour nd the rom. The rystlliztion of the produt ws of minor importne. The honey from Conge ws the est epted, followed y the produt from Sntigo do Igupe nd Clolé. The lest ppreited ws the honey from Engenho Vitóri. Referenes BASTOS, D. H. et l. Composição de voláteis e perfil de rom e sor de méis de eulipto e lrnj. Ciêni e Tenologi de Alimentos, v.22, p , CONFORTI, P. A. et l. Crystlliztion of honey t -20ºC. Interntionl Journl of Food Properties, v.9, n.1, p , DELLA MODESTA, R. C. A or do mel Disponível em: < Aessed on: Dez FERREIRA, V. L. P. Análise Sensoril - Testes disrimintivos e fetivos. Soiedde Brsileir de Ciêni e Tenologi de Alimentos, Cmpins, 2000, p (Mnul Série Qulidde). FINOLA, M. S. et l. Miroiologil nd hemil hrteriztion of honeys from entrl Argentin. Food Chemistry, v.100, p , GROSSO, G. S. Critérios reltivos l nálisis sensoril de mieles. Apiservises-Glerie Virtuelle Apiole, p.1-14, Frnç, GUYOT-DECLERCK, C. Análisis sensoril de mieles: Un léxio de olores y roms pr mieles: Primeros psos Aville t: < Aessed on: Dez. 3, KÜÇÜK, M. et l. Biologil tivities nd hemil omposition of three honeys of different types from Antoli. Food Chemistry, v.100, p , LENGLER, S. Inspeção e Controle de Qulidde do Mel, In: 1º SEMINÁRIO REGIONAL DO NOROESTE DO ESTADO DO RS, Anis... Horizontin, 2001, p LORENTE, M. G et l. Sensory ttriutes nd ntioxidnt pity of spnhish honeys. Journl of Sensory Studies, v.23, p , MARCHINI, L. C et l. Análise de grupmento, om se n omposição físio-quími, de mostrs de méis produzidos por Apis mellifer l. no estdo de São Pulo. Ciêni e Tenologi de Alimentos, v.25, p. 8-17, MARCUCCI, M. C. Propolis: Chemil omposition, iologil properties nd therpeuti tivity. Apidologie, v.26, p.83-99, MONTENEGRO, S.B. et l. Vriión del olor en miel de ejs (Apis melifer). Comuniiones Cientifis y Tenológis, Universidd Nionl del Nordeste, Argentin, Resumen: T-070, PEDRÃO, M. R., CORÓ, F. A. G. Análise sensoril e su importâni n pesquis de limentos. Unopr Científi Ciênis Biológis e d Súde, v.1, n.1, p.85-89, Mgistr, Cruz ds Alms-BA, v. 24, número espeil, p , dez

7 ISSN Semn Entomológi d Bhi (SINSECTA), de dezemro de 2012 PIANA, M. L et l. Sensory nlysis pplied to honey: stte of the rt. Apidologie, v.35, p.26-37, RAMALHOSA, E et l. Med Prodution: Trdition Versus Modernity. In Ronld S. Jkson,ditor: Advnes in Food nd Nutrition Reserh, Burlington: Ademi Press, v.63, p , SODRÉ, G. S et l. Perfil sensoril e eitilidde de méis de elhs sem ferrão sumetidos proessos de onservção. Ciêni e Tenologi de Alimentos, v.28, p.72-77, TEIXEIRA, K. R. Análise sensoril. Serviço Brsileiro de Resposts Ténis (SBRT). Mins Geris: CETEC, p.25-37, Mgistr, Cruz ds Alms-BA, v. 24, número espeil, p , dez