Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia

作者：Belay Abera; Solomon W K; Bultossa Geremew; Adgaba Nuru; Melaku Samuel^*

来源：Food Chemistry, 2015, 167: 213-219.

DOI：10.1016/j.foodchem.2014.06.080

• Botanical origin
• Colour
• Granulation
• Sensory properties
• Honey
• Harenna forest
• Ethiopia

In this study, the Harenna forest honey samples were investigated with respect to their botanical origin, granulation, colour and sensory properties. Sixteen honey samples were collected from two representative sites (Chiri, C, and Wabero, W) using random sampling techniques. Botanical origin was investigated using qualitative pollen analysis by counting 500 pollen grains using harmonised methods of melissopalynology. Granulation, colour, and sensory properties of honey were determined by visual observation, using Pfund grader, acceptability and preference tests, respectively. Honey samples were also tested for tetracycline. Honey obtained from Wabero is originated dominantly from Syzygium guineense while Chiri was multifloral. The colour of honey ranged from 34 to 85 with light amber and extra light amber colours. The honey samples were free from tetracycline residue and form coarse granules slowly. Significant variation (p > 0.05) in sensory preference and acceptability tests not observed due to hive types and locations.

• 出版日期2015-1-15