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J Sci Food Agric. 2020 Mar 30;100(5):2027-2034. doi: 10.1002/jsfa.10221. Epub 2020 Jan 18.

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods.

Author information

1
BeeInventive Pty Ltd, Bangalow, New South Wales, Australia.
2
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, Queensland, Australia.
3
Brawijaya Senso-Gastronomy Center, Food Science and Technology, Universitas Brawijaya, Malang, Indonesia.
4
School of Agricultural and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia.

Abstract

BACKGROUND:

The process of harvesting honey is time consuming and labor intensive. A new system, the Flow Frame, has drastically simplified the harvesting process, enabling honey to be extracted directly from the hive with minimal processing. The sensory profile of honey is influenced, first, by botanical origin and subsequently by processing and storage parameters. A reduction in harvest processing may thus influence the sensory profile of honey harvested from FFs compared to that of honey produced from conventional processing. To test this hypothesis, two monofloral honeys (macadamia and yellow pea) were harvested from FFs, or by conventional honey extraction. Sensory profiling using conventional descriptive analysis was carried out for each floral source with an experienced trained panel.

RESULTS:

The two monofloral honeys harvested using the FF system had significantly (p < 0.05) higher floral and cleaner aftertaste sensory scores than the honey extracted using commercial (C) methods that involve the use of heat and centrifugation.

CONCLUSION:

The flow system retains honey's natural sensory properties compared to harvesting methods that require heat and centrifugation. © 2019 Society of Chemical Industry.

KEYWORDS:

aroma; flow hive; honey; macadamia; sensory descriptive analysis; volatile compounds; yellow pea

PMID:
31855283
DOI:
10.1002/jsfa.10221

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