The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences
Marek Kardas, Wiktoria Staśkiewicz-Bartecka, Katarzyna Sołtys, Lechowsław Dul, Anna-Maria Sapała, Agata Kiciak, Agnieszka Bielaszka, Justyna Kardas · 2024
Read The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences by Marek Kardas, Wiktoria Staśkiewicz-Bartecka, Katarzyna Sołtys, Lechowsław Dul, Anna-Maria Sapała, Agata Kiciak, Agnieszka Bielaszka, Justyna Kardas (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10825026.txt.
Description
Marek Kardas and co-authors published a food study, with the head dated 2023, on the taste and feel of raw and heat-treated honeys. The team compared multi-flower honeys bought in shops with honeys from beekeepers. They used trained tasting panels, ranking tasks, and scaling of color, scent, taste, and texture. A stats method then sorted the main patterns in the scores.
Taste proved to be the trait that most set honeys apart by source. Buyers liked the taste of heat-treated honeys more. Raw honeys looked lighter in color than treated ones, while shop honeys had a weaker scent than those from beekeepers. Treated samples were judged to have a texture more like what people expect of honey.
Catalog record
| CREATOR | Marek Kardas, Wiktoria Staśkiewicz-Bartecka, Katarzyna Sołtys, Lechowsław Dul, Anna-Maria Sapała, Agata Kiciak, Agnieszka Bielaszka, Justyna Kardas |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 36 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |