Descripción Sensorial Cuantitativa de la Miel de Acacia

Abstract

In this research work, are describe sensory features of Acacia honey. Quantitative descriptive analysis was done by a panel previously selected ans trained, according to established in IRAM 20005, constituted by five men and four women, with ages between 20-30 years old, belonging to the University UTN FRRo. After being guaranteed the performance of panel members, was made the descriptive analysis of honey, under controlled laboratory conditions. The features analyzed were intensity of smell and color, fragrance, fluidity, sweetness, granularity, persistence, amount and size of crystals. Acacia honeys had a low-intermediate sweetness, clear amber color without characteristic notes, moderate smell with vegetable, warm and floral notes, while the persistence resulted low-intermediate. The profile obtained allows to characterize the honey with its floral origin, being a differentiation tool, that increases its added value to market it.