Caracterização físico-química, reológica e sensorial de méis comercializados em Minas Gerais

Abstract

Honey that is a natural product, produced by bees, can be considered the most complex food found in nature. This complexity in its composition is dependent on the climate, soil, type of bee and mainly the floral type in which the nectars are collected. Its physicochemical characteristics are important parameters to define, quantify and characterize its quality. Thus, the parameters of moisture, sucrose, glucose, fructose, acidity, diastase activity, hydroxymethylfurfural (HMF), ashes and insoluble solids constitute the quality and identity of honey. The objective of this work was to determine the physical-chemical, rheological and sensorial characteristics of honeys marketed in 6 mesoregions of Minas Gerais. However, it is possible to verify if there are possible adulterations, influence of the flowering and regions on the physical-chemical and rheological parameters and the influence of flowering on the sensorial acceptance. The use of statistical analyzes such as Principal Component Analysis (PCA) and Grouping were applied to physicochemical results in order to differentiate the honeys. The Prediction Map and CATA (check-all-that-apply) analyzes were used in the sensory evaluation. The results showed that the moisture content of honey varied between 14.26 and 18.42 g / 100g. The free acidity ranged from 14.16 to 34.87 meq / kg. The electrical conductivity ranged from 0.285 to 0.911 mS.cm-1. The ash content varied between 0.18 and 0.53%. The insoluble solids contents were below 0.1 g / 100g. The amount of HMF was below 60mg / kg. Diastolic activity with the exception of Eucalyptus samples from the Zona da Mata and Laranjeira of the South region showed values within Brazilian legislation (minimum 8). The pH ranged from 3.86 to 4.52 and the Brix was between 79.40 to 83.43. The samples showed higher fructose contents (35.86 - 41.50 g / 100g) and lower glucose contents (26,30 - 34,48 g / 100g). The sucrose contents, except for the Assa-Peixe sample from the Central region, showed values within the limits allowed by Brazilian legislation (6.0 g / 100 g). The fructose / glucose ratio ranged from 1.10 to 1.36. The plastic viscosity values ranged from 18.92 to 64.39 Pa.s-1. All honey samples showed behavior close to Newtonian and with low pseudoplasticity. The mathematical model of Ostwald de Waele provided a good description of the plastic viscosity of the honey. The use of analyzes of the main components between mesoregions and flowering showed that the physicochemical parameters viscosity, sucrose, pH and ashes can differentiate honeys from Triângulo Mineiro (TM) and Vale do Jequitinhonha and Mucuri (VJM) mesoregions. The results of the sensorial analysis indicated that there was a preference for the Velame and Silvestre flowering in the flavor attribute. Eucalyptus, Assa-Peixe and Velame in the texture attribute. Silvestre, Quince and Velame in the aroma attribute. Florada Assa-Fish by attribute appearance and Silvestre by attribute coloration. Flowering Eucalyptus and Silvestre were the ones that had the highest preference in the overall impression attribute, being these two flowering, the most commercialized in Minas Gerais.