sensory profile research on the main italian typologies oh

Angela Savino

[email protected]

In collaboration with: Gian Luigi Marcazzan, Massimiliano Magli, Lucia Piana e Mariassunta Stefano

Milano 2 Ottobre 2015

SENSORY ANALYSIS

uses

• evaluate of botanical origin

• identify and quantify defect

(fermentation, impurities, taint odours and flavours)

• define product standards and

controls of the botanical

denominations

• consumer preference/aversion

studies

proposed method by IHC

• descriptive semi-quantitative method • “yes/no” classification method

L. Piana, L. Persano Oddo, A. Bentabol, E. Bruneau, S. Bogdanov, C. Guyot Declerck, (2004),”Sensory Analysis Applied to Honey: State of the Art” Apidologie 35 – Special Issue

ISO 4121:2003

descriptive semi-quantitative method

“yes/no” classification method

ISO 6658:1985

New method proposed

Profile method

0

2

4

6

8

10odour

floral

fruity

warm

aromatic

chemical

vegetal

animal

sweetness

acidity

bitterness

saltiness

G. Marcazzan, M. Magli, L. Piana, A. Savino, M.A. Stefano, (2014) “Sensory profile research on the main Italian typologies of monofloral honey: possible developments and applications” Journal of Apicultural Research 53(4): 426-437

DEFINING THE

SENSORY PROFILE

ACACIA

Robinia pseudoacacia

UNI 11382:2010

Definizione, requisiti e metodi analisi

CITRUS

Citrus spp.

UNI 11384:2010


CHESTNUT

Castanea sp.

UNI 11376:2010


HONEYDEW

HONEY

UNI 11382:2010


EUCALYPTUS

Eucalyptus sp.

UNI 11383:2010


1. Defining a methodological process

2. Selecting qualifying descriptors from literature

3. Training for the tasters in the use of the

evaluation forms which were to be

implemented

Based on the International Olive Council documents:

COI/T.20/Doc. no. 22 November 2005

COI/T.20/Doc. No 15/Rev. 4 November 2011

METHOD FOR THE ORGANOLEPTIC ASSESSMENT

OF EXTRA VIRGIN OLIVE OIL APPLYING TO USE A

DESIGNATION OF ORIGIN

Defining a methodological process

SENSORY ANALYSIS OF OLIVE OIL – METHOD FOR

THE ORGANOLEPTIC ASSESSMENT OF VIRGIN

OLIVE OIL

30 to 40 g of sample

Room temperature

(20-27 °C)

Session of four samples

SENSORY TEST

Selecting qualifying descriptors from literature

GLOSSARY

Odour and aroma wheel

Piana et al., (2004),”Sensory Analysis Applied to Honey: State of the Art” Apidologie 35 – Special Issue

UNI 2010

Tactile

Colour

CHARACTERISTICS

Attribute Definition

Global odour/aroma

intensity

Strength of the stimuli perceived by the olfactory receptors via

nasal and retro-nasal

Floral Odour/aroma that recalls flowers

Fruity Odour/aroma that recalls fruit

Warm Odour/aroma that recalls food characterised by sweet flavour

Aromatic Odour/aroma which recalls something fresh, balsamic, cosmetic, not

necessarily related to food products

Chemical Odour/aroma generally not related to food products, characterised

by a certain degree of aggressiveness

Vegetal Odour/aroma which recalls non-aromatic plants

Animal Odour/aroma which recalls the animal world or degradation

Sweetness Organoleptic attribute of pure substances (such as sucrose) or

mixture which produces the sweet taste

Acidity Organoleptic attribute of pure substances (such as tartaric acid) or

mixture which produces the acid taste

Saltiness Organoleptic attribute of pure substances (such as sodium chloride)

or mixture which produces the salty taste

Bitterness Organoleptic attribute of pure substances (such as caffeine) or

mixture which produces the bitter taste

qualitative descriptors for the sensory profile study

APPLIED METHOD:

Samples underwent 11 to 13 samples for each unifloral typology were studied

Pollen analysis

Preliminary sensory judgment by “yes/no” classification method

Olfactory and olfactory-gustatory characteristics

Gustatory characteristics

Training for taster in the

use of the evaluation

forms which were to be

implemented

STATISTICAL EVALUATION

0

1

2

3

4

5

6

7

8

9

10

ACACIA HONEY

mean

min

max

0,02,04,06,08,0

10,0odour

floral

fruity

warm

arom…

chem…vegetal

animal

swee…

acidity

bitter…

saltin…


0

1

2

3

4

5

6

7

8

9

10

CITRUS HONEY

mean

min

max

0,0

2,0

4,0

6,0

8,0

10,0odour

floral

fruity

warm

aromatic

chemical

vegetal

animal

sweetness

acidity

bitterness

saltiness


0

1

2

3

4

5

6

7

8

9

10

EUCALYPTUS HONEY

mean

min

max

0,02,04,06,08,0

10,0odour

floral

fruity

warm

aroma…

chemi…

vegetal

animal

sweet…

acidity

bittern…

saltin…


0

1

2

3

4

5

6

7

8

9

10

CHESTNUT HONEY

mean

min

max

0,02,04,06,08,0

10,0odour

floral

fruity

warm

arom…

chem…

vegetal

animal

sweet…

acidity

bitter…

saltin…


0

1

2

3

4

5

6

7

8

9

10

Tito

lo a

sse

HONEYDEW HONEY

mean

min

max

0,02,04,06,08,0

10,0odour

floral

fruity

warm

aromatic

chemical

vegetal

animal

sweetn…

acidity

bittern…

saltiness

Table of results

VALIDATION OF THE DESCRIPTIVE PROFILE METHOD

multivariate analysis of variance confirmed the ability of this method to distinguish between the studied honey types

Multivariate Analysis of Variance: P-values for the Hotelling’s T2 test

PCA

all the sensory attributes play an important role in discriminating the five unifloral honey typologies

Loading plot of the Principal Component Analysis (PCA) of honeys and their sensorial attributes: B= Acacia, C=Citrus, Ch=Chestnut, E=Eucalyptus, H=Honeydew.

DEFINING THE LIMITS

0

1

2

3

4

5

6

7

8

9

10

ACACIA HONEY

0

1

2

3

4

5

6

7

8

9

10

CITRUS HONEY

0

1

2

3

4

5

6

7

8

9

10

EUCALYPTUS HONEY

0

1

2

3

4

5

6

7

8

9

10

CHESTNUT HONEY

0

1

2

3

4

5

6

7

8

9

10

HONEYDEW HONEY

TESTING THE METHOD

0

1

2

3

4

5

6

7

8

9

10

ACACIA HONEY

CONFORM

0

1

2

3

4

5

6

7

8

9

10

ACACIA HONEY

NOT CONFORM

CONCLUSIONS

• A sensory profile for five honey types has been achieved and limits for the attributes have been fixed

• The method can be used for checking the botanical declaration of the five honeys studied

• The method can be used to create other honey reference profiles useful in the characterization and evaluation of conformity

NEW TOOLS

• Validation of the method

• New panels have been created

• Organization of Proficiency testing

http://api.entecra.it/index.php

Thank you for your attention

sensory profile research on the main italian typologies oh

Documents