Sensory attributes of the selected unifloral honeys

Senzorska analiza je znanstvena disciplina koja bavi se procjenom proizvoda na temelju reakcija na one značajke hrane koje se opažaju osjetima vida, mirisa, okusa, dodira i sluha. Metode/testovi koje se koriste u senzorskoj analizi proizvoda mogu se podijeliti u tri skupine: opisne metode, razlikovne metode te metode sklonosti. Senzorska procjena bitna je u određivanju kakvode proizvoda, kako prehrambenih, tako i proizvoda drugih industrija (farmaceutske, kozmetičke, tekstilne). Senzorska analiza meda, u kombinaciji sa melisopalinološkom analizom i fizikalno-kemijskim parametrima, koristi se u određivanju botaničkog podrijetla meda, s ciljem potvrde sukladnosti sa deklariranom vrstom, i/ili utvrđivanjem defekata poput fermentacije, prisutnosti stranih mirisa i okusa te nečistoda. Najvažnija senzorska svojstva meda su boja, miris i okus, a pri ocjenjivanju kvalitete meda u obzir se još uzimaju kristalizacija, bistrina te čistoda.Sensory analysis is a scientific discipline used for product evaluation based on the reactions on food attributes perceptibled by the human sensces (sight, smell, taste, touch and hearing). Methods/test used in sensory analysis are classified into three groups: descriptive tests, discrimination tests and preference tests. Sensory analysis is important in food products quality evaluation but also in other industries (medical, cosmetic, textile). Sensory analysis, together with melisopalynoligical analysis and physicochemical parameters, is used for honey botanical origin determination with the aim of confirmation of declared botanical origin and/or evaluation of sensory defects like fermentation, off-odours and flavours and impurities. Sensory attributes of honey that are usually evaluated are colour, odour and taste, while during the honey quality evaluation crystallisation, clarity and purity are considered as well