Sensory evaluation of stingless bee pot-honey

Abstract

Sensory analysis uses the five human senses to evaluate products like stingless bee pot honey. The sensory characteristics of pot honey are presented and discussed, and comparisons between honeys produced by the bees in combs or in pots are considered, as well as the sensory evaluation of fermented honey. Sensory results based on descriptive techniques suggest that new odor-aroma families are needed, and to describe such a product. Preliminary data on acceptance of pot honey produced by different species are shown. The free-choice profile (FCP) method helped to group honeys according to their entomological origin, by untrained panels.