Perfil sensorial e instrumental de méis silvestres de abelhas africanizadas (Apis mellífera sp.) das quatro mesorregiões do Estado do Piauí

Abstract

This work had as objective to evaluate through instrumental the sensorial profile, honeys produced in the four micro regions of the State of the Piauí, being allowed to know the differences between the attributes of quality of the same ones. The profiles had been developed with 55 honeys of the four micro regions of this State (North, Center-north, Southeast and Southwest), being the sensorial one after carried through the team of panelists selected, trained and evaluated, and the instrumental color through the system Hunter e the adhesiveness in texture analyzer. In definitive the sensorial evaluation, six panelists had proved the honeys to the ambient temperature, in groups of five codified, randomized, presented samples monadic. Three repetitions in cabin under red light had been made, through experimental delineation of complete blocks. The color measured for reflectance, in the colorimeter S & M Colour Computer of Suga SM-4-CH model and the adhesiveness determined in texture analyzer Stable Micro Systems, TA-HDi model, both with four repetitions. The statistical analyses had searched to select panelists (you are) to despair (you are); to study results of profiles tracings for the panelists; to compare samples for the Tukey test; to study joint behavior of attributes; to compare samples through the space configurations of the profiles; and correlations, using p<0,05. In the panelists evaluation, no was excluded. The 17 attributes had been selected definitive: aroma (characteristic, candy, cooling, acid, wax, floral, fruity and crave); viscosity (viscosity, sticky); flavor (characteristic, wax, floral and fruity); taste (acid candy and); e (cooling). The honeys had presented average of the different attributes (p<0.05%). Amongst the sensorial, diverse attributes had presented correlations (p<0.05). In Principals Components (PC), the two first ones had little congregated more than 50% of the variation in such a way stops of aroma as for flavor. While the total of accumulated variation of approximately 90% was gotten in 6º component for the aroma, similar if gave in 5º component for the flavor. That is, it had an accented variation that it was not obtained to congregate in few components. The space configurations of the aroma profile and flavor profile had demonstrated some standard of behavior of the honeys. About to the micro regions the conformations had allowed to separate quality honeys. In the instrumental evaluation of color and adhesiveness, it had difference (p<0.05) between the honeys. In the comparison of color and adhesiveness for micro regions, some similarities had been found, in each micro region. It had correlation between color parameters, but not between these and sensorial and between color and adhesiveness. It had correlation between sensorial attributes and adhesiveness; as waited.