Perfil sensorial e instrumental de méis silvestres de abelhas africanizadas (Apis mellifera) das cinco mesorregiões do Estado do Maranhão. / Sensorial and instrumental profile of wild honeys of bees africanized (Apis mellifera) of five mesorregiões of the state of Maranhão.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

As botanical and floral origin and depending on the budding, place, climatic conditions and techniques of preparation, the honey can vary in coloration, density, aroma and flavor. The multifloral honey, the most common in such a way in Brazil as north-eastern of this, is due to great diversity of plants. The sensorial properties are the main parameters in the determination of its quality. One efficient technique for this evaluation is the Quantitative Descriptive Analysis (QDA), using team of panelists establishing attributes and scales to measure its intensities, defining the sensorial profile. In Brazil, it was only established and evaluated sensorial profile of honey of micro regions of the State of Alagoas. Thus, it was aimed to develop the instrumental and sensorial profile micro regions of the State of Maranhão, to evaluate it and to validate it, using 40 samples. The nine panelists had carried out the development of the sensorial terminology, had grouped the attributes, having established definitive and the composition of the extremities of each scale not structuralized (10 cm). In the definitive evaluation, groups of five honeys had been presented, monadic, randomized, in two repetitions. The experimental delineation was of complete blocks. The color and the instrumental adhesiveness had been gotten in the system Hunter and by BACK EXTRUSION RIG of 35 mm of the Stable Systems Micron, respectively. The statistical analyses had searched to select panelist(you are) to despair (you are); to study results of profiles tracings for the panelists; to compare samples for the test of Tukey; to study joint behavior of attributes; to compare samples through the space configurations of the profiles; and correlations with p<0,05. The 24 attributes had been selected definitive: aroma (characteristic, candy, cooling, acid, molasses, smoke, wax, floral, fruity, and caramelized and grass); viscosity (viscosity, sticky); flavor (characteristic, molasses, smoke, wax, flowery, fruity and caramelized); taste (acid and candy); and (cooling and astringent). The honeys had presented average of the different attributes (p<0.05%), to the exception of the flavor wax and the astringency. Amongst the sensorial, diverse attributes they had presented correlations (p<0, 05). In Components Principals (CP), the two first ones of the aromas had concentrated only 41.70% of the variation. The two CPs of the flavor had congregated 40.43%, still insufficient. The astringency was opposed to all the coefficients in the first component with high coefficient. In the profile of aroma and flavor no elucidation was found. The space configurations of both profiles had not demonstrated an standard behavior. In relation to the micro regions joined conformations were much off. In the instrumental evaluation of color and adhesiveness, it showed differences (p<0, 05) between the honeys. In the comparison of color and adhesiveness for micro regions, some similarities could have been found, for each parameter, among the micro regions. No correlations between parameters of color, sensorial color and adhesiness and color were found. Between sensorial and adhesiness it has been found; as expected.

ASSUNTO(S)

cor and instrumental adesividade. adq ciencia e tecnologia de alimentos honey of the maranhão

ACESSO AO ARTIGO

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