Physico-chemical, melissopalynological and sensory characteristics of Satsuma mandarin honey (Citrus unshiu Marc.)

Abstract

The honey bee forage resources in the Neretva Valley enable production of unifloral Satsuma mandarin (Citrus unshiu Marc.) honey. Given the insufficient knowledge about this type of honey, the aim of this study was to establish its botanical origin (pollen spectrum), as well as physico-chemical and sensory properties. In total nine samples of Satsuma mandarin unifloral honey collected from Neretva Valley in the period from 2014 to 2015 were analysed. Floristic observations have recorded 78 plant species and the results of qualitative melissopalynological analysis revealed pollen originating from 50 plant species in analysed honey samples. The number of determined types of pollen in individual honey samples varied from 8 to 19 with an average of 13 pollen types. Proportion of Satsuma mandarin pollen ranged from 3 to 35% with average of 10.88%. The average water content in honey samples range from 17.1% to 17.3%, electrical conductivity from 0.22 mS/cm to 0.27 mS/cm, pH value from 3.82 to 4.02 and diastase activity from 7.78 to 9.36. The main sensory attributes of Satsuma mandarin were determined by sensory analysis: colour ranging from light to dark yellow, orange blossom odour with medium intensity, weak to medium taste persistence characterised by medium sweetness and poorly expressed acidity, and floral and fruity aroma. Due to almost monocultural orchards of Satsuma mandarin in the Neretva Valley, the possibility of producing this rare type of honey in this region should certainly be utilized.

Keywords

• honey
• citrus unshiu marc.
• botanical origin
• physico-chemical analyses
• sensory analysis