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Preference mapping of color of Uruguayan honeys
- Gambaro, Adriana, Ares, Gaston, Gimenez, Ana, Pahor, Silvana
- Journal of sensory studies 2007 v.22 no.5 pp. 507-519
- color, consumer acceptance, consumer preferences, honey, principal component analysis
- The color of 30 honey samples, both from unifloral and multifloral origin, was characterized using Pfund scale and CIE L*a*b* tristimulus method. A panel of 140 consumers evaluated the color acceptability of the samples using a 9-point structured scale. The color of the samples was differentiated (P < 0.001) by both instrumental methods, which confirms the validity of using them to characterize the color of honey. Consumers showed highly significant different degrees of liking for the color of the evaluated honeys. Two clusters (cluster 2 and cluster 3) with different preference patterns were identified; one liked intermediate-colored honeys, and the other preferred dark reddish honeys. External preference mapping was used to model color acceptability for consumers in each cluster using the first two principal components of the principal component analysis of the instrumental color data. The key finding of this study is the comparison of Pfund scale and CIE L*a*b* method to characterize the color of honey, and the relationship of instrumental color measurements and consumer preferences. Although the Pfund scale showed the highest discrimination between samples, it does not take into account the tone of the color of the samples and was not enough to the color of honeys. Preference mapping provided insight into the aspects that are important for consumers when deciding the acceptability of color in honey. Results showed that Uruguayan consumers seemed to dislike light-colored honeys.