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Publication
Análise sensorial de mel: revisão bibliográfica
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Abstract(s)
O mel é um produto natural complexo, que pode ter origem no néctar (mel de néctar) e/ou em outras soluções açucaradas (mel de melada). Por ser um produto natural, as propriedades sensoriais dependem de uma variedade de fatores, uns controláveis e outros não controláveis pelo Homem. Desta forma, a avaliação das características sensoriais constitui um parâmetro fundamental na determinação da qualidade do mel. A análise sensorial, é um método que permite de uma forma rápida, fiável e barata, identificar e mensurar determinadas propriedades de um produto através da utilização dos diferentes sentidos. Usando técnicas específicas direcionadas para o objetivo da análise, sob o cumprimento de determinadas condições ambientais, será possível caraterizar o produto em questão. No mel, a análise sensorial permite distinguir a origem botânica, identificar certos defeitos, contribuir para a definição de normas e controlo de determinados rótulos específicos, nomeadamente dos méis monoflorais; além disso, é também um elemento fulcral em estudos de preferência/aversão do consumidor. Apesar de estarem descritas várias metodologias de análise sensorial de mel, ainda não foi eleita nenhuma como referência para servir determinado objetivo de análise. Revela-se pois importante, a harmonização de determinadas técnicas recentes, particularmente para a determinação do carácter monofloral do mel, bem como a continuação do uso de técnicas tradicionais, em áreas em que por motivos económicos e/ou práticos, não seja exequível o uso de técnicas mais recentes e onerosas.
Honey is a complex natural product, which may have its origin in the nectar (nectar honey) and/or other sugary solutions (honeydew). Being a natural product, its sensory properties depend on a variety of factors, controllable and non-controllable by humans. Thus, evaluating the sensory characteristics is a key parameter in determining the quality of honey. Sensory evaluation is a method that allows a fast, reliable and inexpensive way to identify and measure certain properties of a product through the proper use of the various senses; through the use of specific techniques directed to the purpose of the analysis, in compliance with certain environmental conditions, it's possible to evaluate a certain product. Honey sensory analysis, allows to distinguish the botanical origin, identify certain defects, contribute to the definition of standards and control of specific labels (in particular, monofloral honeys); furthermore, it is also a key element in preference/aversion consumer studies. Although there are several methods of sensory analysis described, no reference method has yet been elected to serve specific objective of sensory analysis. It is, for this, important the harmonization of specific modern techniques, particularly for determining the nature of the monofloral honey; as well as the continuous use of traditional techniques, in areas where for economic and/or practical reasons, the use of modern techniques are not feasible.
Honey is a complex natural product, which may have its origin in the nectar (nectar honey) and/or other sugary solutions (honeydew). Being a natural product, its sensory properties depend on a variety of factors, controllable and non-controllable by humans. Thus, evaluating the sensory characteristics is a key parameter in determining the quality of honey. Sensory evaluation is a method that allows a fast, reliable and inexpensive way to identify and measure certain properties of a product through the proper use of the various senses; through the use of specific techniques directed to the purpose of the analysis, in compliance with certain environmental conditions, it's possible to evaluate a certain product. Honey sensory analysis, allows to distinguish the botanical origin, identify certain defects, contribute to the definition of standards and control of specific labels (in particular, monofloral honeys); furthermore, it is also a key element in preference/aversion consumer studies. Although there are several methods of sensory analysis described, no reference method has yet been elected to serve specific objective of sensory analysis. It is, for this, important the harmonization of specific modern techniques, particularly for determining the nature of the monofloral honey; as well as the continuous use of traditional techniques, in areas where for economic and/or practical reasons, the use of modern techniques are not feasible.
Description
Keywords
Análise sensorial Apicultura Degustação Méis monoflorais Mel Qualidade Testes sensoriais Beekeeping Honey quality Honey sensory analysis Monofloral honeys Sensorial tests Sensory analysis Tasting honey