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The Composition Physicochemical Properties Antioxidant Activity and Sensory Properties of Estonian Honeys

机译：Estonian Honeys的组成物理化学性质抗氧化活性抗氧化活性和感官特性

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摘要

Thirty honey samples from different regions of Estonia were investigated to determine the chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics of typical honeys from a northern climate. The physicochemical parameters, such as electrical conductivity, moisture content, free acidity, hydroxymethylfurfural, diastase, and invertase activity were measured. The color was measured and expressed by L*-, a*-, and b*-coordinates. Sensory parameters were determined by using “fruity”, “floral”, “berry-like”, “herbal”, “woody”, “spicy”, “sweet”, and “animal-like” as the main odor and flavor attributes. The total polyphenol and flavonoid contents were in the range of 26.2–88.7 mg gallic acid equivalents (GAE) per 100 g and 1.9–6.4 mg quercetin equivalents (QE) per 100 g, respectively. The identified polyphenols showed the highest intensities of caffeic acid, coumaric acid, and abscisic acid and its derivatives. The protocatechuic acid intensity was highest in honeys containing traces of honeydew elements and of cinnamic acid and myricetin in heather honey. The water-soluble antioxidant values were 37.8–311.2 mg ascorbic acid equivalents (AAE) per 100 g and the lipid soluble antioxidant values were 14.4–60.7 mg Trolox equivalents (TE) per 100 g. The major amino acid in the analyzed honeys was proline, with variable values depending on the honey’s botanical source. Correlations were calculated based on the results obtained. It was revealed that the typical Estonian honey has floral, berry-like, sweet, and rather mild sensory characteristics. Most of the honeys lacked stronger spicy, woody, and animal-like attributes. The typical color of Estonian honey is quite light.
机译：研究了来自爱沙尼亚不同地区的三十蜂蜜样品，以确定来自北方气候的典型蜂蜜的化学成分，物理化学性质，生物活性化合物和感官特征。测定了物理化学参数，例如导电性，水分含量，游离酸度，羟甲基糠醛，浸渍酶和转化酶活性。通过L * - ，a * - 和b * -coordinate测量并表达颜色。感觉参数通过使用“果味”，“花卉”，“浆果”，“草药”，“木质”，“辛辣”，“甜蜜”和“动物样”作为主要气味和风味属性。总多酚和黄酮含量分别为每100克的每100克和1.9-6.4mg槲皮素等当量（Qe）的总多酚和黄酮含量。所鉴定的多酚显示出咖啡酸，香豆酸和脱落酸及其衍生物的最高强度。 Protocatechuic acid酸强度在含有蜜露元素和肉桂酸和肉桂糖蛋白的葡萄蜂蜜中的蜂蜜酸强度最高。每100克，水溶性抗氧化剂值为37.8-311.2mg抗坏血酸当量（AAE），脂质可溶性抗氧化值为每100克的14.4-60.7mg滴水量（TE）。分析的蜂蜜中的主要氨基酸是脯氨酸，取决于蜂蜜的植物来源的可变值。基于所获得的结果计算相关性。据透露，典型的爱沙尼亚蜂蜜有花卉，浆果，甜蜜，更温和的感觉特征。大多数蜂蜜缺乏更强大的辣，木质和类似动物的属性。爱沙尼亚蜂蜜的典型颜色很轻。

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