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Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels

Price, Elliott J., Tang, Rishi, El Kadri, Hani, Gkatzionis, Konstantinos
Journal of sensory studies 2019 v.34 no.3 pp. e12494
Castanea, cross cultural studies, food quality, honey, rheological properties, sensation, sensory evaluation, sweetness, texture, thyme, wild flowers
The sensory perception of six monofloral honey (vanilla fir, chestnut, pine, wild flower, orange blossom, wild thyme) was investigated using Flash profile sensory analysis, comparing Greek and Chinese subjects in combination with physicochemical and rheological properties. Chinese judges showed greater consensus agreement than the Greek for all samples except chestnut. The Chinese panel differentiated vanilla honey associated to granular texture and driven by thixotropic behavior. In relation to their familiarity with the product the Greek judges used considerably more terms than Chinese for Flash profile evaluation, despite a similar number of descriptors being generated. The results indicate the differing importance of honey properties in sensory perception between different cultures. PRACTICAL APPLICATIONS: This study is a first attempt at evaluating the sensory perception of honey by Flash profile and influence of culture on the generated vocabulary. It is relevant to situations where existing culture particularities (e.g., culture difference in the perception of sweetness intensity) are associated to food properties and/or differences exist in consumption and familiarity with the product.