Characterisation of Sierra Morena citrus blossom honey (Citrus sp)

Authors

  • Inmaculada Rodriguez,

    1.  Department of Food Science and Technology. Campus Universitario Rabanales, edificio Darwin, Universidad de Córdoba. 14071, Spain
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  • Serrano Salud,

    Corresponding author
    1.  Department of Food Science and Technology. Campus Universitario Rabanales, edificio Darwin, Universidad de Córdoba. 14071, Spain
      Correspondent: Fax: +34 957 212000;
      e-mail: bt2sejis@uco.es
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  • Galán Hortensia,

    1.  Department of Food Science and Technology. Campus Universitario Rabanales, edificio Darwin, Universidad de Córdoba. 14071, Spain
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  • Ubera José Luis,

    1.  Department of Botany, Ecology and Plant Physiology. Campus Universitario Rabanales, edificio Celestino Mutis, Universidad de Córdoba 14071, Spain
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  • Manuela Jodral

    1.  Department of Food Science and Technology. Campus Universitario Rabanales, edificio Darwin, Universidad de Córdoba. 14071, Spain
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Correspondent: Fax: +34 957 212000;
e-mail: bt2sejis@uco.es

Summary

The citrus blossom honey of Sierra Morena (a mountain chain located in the south of Spain) has been characterised by melissopalinological, physicochemical and sensorial analyses with the aim of establishing criteria for a future Protected Designation of Origin, which includes citrus blossom honey as one of the monofloral types produced in that region. Thus, a content in pollen of Citrus sp. ≥5%, Maurizio classes I and II was established, the accompanying pollen spectrum characteristic being that composed by the Myrtus, Echium, Lavandula, Reseda, Quercus, Olea, Crataegus and Cistus pollen types. The physicochemical parameters set were electrical conductivity ≤0.27 mS cm−1; diastase activity≥ 6 diastase number; colour ≤20 mm Pfund and coordinate CIE-Lab L = 89.72–95.18, a = −1.28 to 1.05, b = 16.99–21.79, C = 17–21.82, H = 87.23°–92.01°; hydroximethylfurfural ≤10 mg kg−1; free acidity ≤28 milliequivalents/litre and moisture ≤18.5%. From the sensorial study, the following profile, based on the evaluation of attributes on a five-point scale, was obtained: colour white–pale yellow, fluidity (4.22), odour intensity (3.55), citrus blossom aroma/odour intensity (3.6/3.8), sweetness (3.14), acidity (2.36), freshness (61.5%) and persistence (2.9).

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