Descriptive Sensory Analysis and Acceptance of Stingless Bee Honey

摘要: Stingless bee honey samples were evaluated by sensory descriptive analysis using free choice profile methodology. Appearance, flavor, and aroma described the data treated with Generalized Procrustes Analysis. Individual terms ranged from 8 to 20. Plotting in a bidimensional plan indicated that appearance attributes (color viscosity) sweet, sour acid flavor strongly correlated x axis (Dimension 1) while coconut, wood, acid, sour, sweet y 2). The affective test was also performed exception of Melipona scutellaris honey, all other showed good acceptance. Honeys as sweeter less preferred nontrained assessors, indicating regular consumer recognizes produced Apis mellifera standard.