Honey produced at the Sierra Nevada de Santa Marta characterized
All five senses of the 17 people which were part of the sensory analysis panel helped come near the desired quality for this Colombian honey.Manizales, 06 de noviembre de 2015 — Agencia de Noticias UN-
The project was showcased during 2015 National Meeting on Research and Development in Manizales. Photo: Andrés Almeida Guano.
The panel discovered there were issues in Sierra Nevada de Santa Marta honey fermentation and smoking processes, an aspect in which the Universidad Nacional de Colombia (UNal) Food Science and Technology Laboratory (ICTA, for its Spanish acronym) is currently working along with beekeepers to implement measures to correct the problems encountered.
“When these types of issues are discovered it’s because there was excessive moisture, bad handling practices during harvesting or inadequate storage for the former and for the latter, too much exposure to smoke to preserve its properties,” said Chemical Engineer William Mora, who along with Nazly Pulido and Amaury Blanco were in charge of developing the project.
Mora said they hope to determine which are the features perceivable through sight, smell, ear, touch and taste that need be improved or strengthened, depending on the pleasure or displeasure they produce.
“From visual aspects that enables analyzing appearance, form, texture, color, consistency, and physical status. Olfactory to perceive the aroma; auditory to determine texture; tactile to determine forms, weight and temperature and gustatory to determine taste, we can offer a process standardization in a more reliable and truthful manner,” said Mora.
“This is due, he added, that said attributes produce patterns for each sensation valued so every person can perceive the same compound concentration and link it to a specific feature and in this manner they are in the capacity of recognizing, differentiating and quantifying them in honey” he added
Furthermore he said this offers value to the Colombian apiarian chain as it characterizes honey and provides a distinct quality regarding production and differential worth for Colombian honey.
In order to carry out the project entitled, “Experience in training a honey sensory analysis panel”, under the direction of Professor Marta Quicazán, the researchers assembled a panel of 17 people (7 women and 10 men), with an average age of 37 years, technical scholarity level or greater and with prior experience in sensory analysis in beverages and dairy.
This project provides the productive and apiarian sectors easy to follow and practical alternatives for product quality. “Furthermore, training ICTA personnel in sensory analysis techniques ensures leadership of this institution in food analysis and control quality in Colombia,” said Mora.
The results of this research project are part of a strategic program on alternatives for value building in apiarian products in Colombia through UNal led innovation and technological development.(Por: Fin/FLPV/DMH/CA