Perfil Sensorial e Aceitabilidade de Méis de Diferentes Espécies de Abelhas

The objective of this study was to evaluate the sensorial profile and the acceptability of honeys of Apis mellifera, Tetragonisca angustula and Melipona quadrifasciata. For this, a sensorial analysis of these honeys was carried out evaluating the characteristics of fluidity, color, aroma, crystallization, flavor and acceptability. Significant differences were found for the attributes of fluidity, color, aroma, flavor and acceptability. In relation to the fluidity, the honey of A. mellifera was considered the most dense and the honey of M. quadrifasciata the most liquid. For color, A. mellifera honey was evaluated as the darkest and M. quadrifasciata the lightest. As for the aroma, only the honey of A. mellifera was differentiated from the others, being considered the most pleasant. Regarding the flavor, the honey of M. quadrifasciata was considered not very intense in relation to the others. Regarding acceptability, honey from A. mellifera was preferred, followed by honey from T. angustula and M. quadrifasciata. Finally, crystallization did not show differences between honeys. It is concluded that the honey most accepted and with better sensorial evaluation is that of the bee Apis mellifera, followed by the honey of Tetragonisca angustula and of Melipona quadrifasciata quadrifasciata.