Limits...
How soil type (gypsum or limestone) influences the properties and composition of thyme honey

View Article: PubMed Central - PubMed

ABSTRACT

Background and aims: The objective of this work was to determine the influence of the soil substrate on the characteristics and properties of a specific type of honey. As such, we analysed the features of a typical single-flower honey, thyme honey, produced in a specific Mediterranean region. Thymus is a genus of aromatic perennial plants that are native to Europe, North Africa and Asia.

Methods: A total of 70 honey samples from hives situated on limestone (38 samples) or gypsum soils (32 samples) were studied. The physical and chemical properties of each samples were analyzed using standard assays.

Results: Within the same geographical area and despite a similar thyme pollen content, we observed variation in the physicochemical, antioxidant and sensorial characteristics of monofloral honeys. The quantification of certain physicochemical parameters of the honey indicated these features were influenced by the soil type. Indeed, the soil type of the hives’ settlement area, limestone or gypsum, influences the conductivity, antioxidant capacity, colour and floristic composition.

Conclusions: The present work demonstrates that soil type (gypsum or limestone) influences the characteristics of honey, potentially providing added market value to these products.

Electronic supplementary material: The online version of this article (doi:10.1186/s40064-016-3243-9) contains supplementary material, which is available to authorized users.

No MeSH data available.


Representation of the organoleptic characteristics more representative of the two types of honeys from thyme studied
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC5037098&req=5

Fig6: Representation of the organoleptic characteristics more representative of the two types of honeys from thyme studied

Mentions: Among the physicochemical values analysed, the colour (Pfund), as well as the sensorial and organoleptic properties marked differences among the different monofloral thyme honeys. The panel of expert tasters classified the thyme honeys in two groups, in terms of colour, scent, aftertaste and texture. Gypsum thyme honey was dark, spicy and less dense, while that from limestone areas was clear. Basically, all honeys studied are classified within the Animal type and subtype Sweating, as olfactory quality. Moreover, this quality showed a degree of intensity of between 2 and 3 (high and very high). This corresponds organoleptically with the generality of honeys Spanish thyme. On the contrary, it is evident that within the taste characteristics, the honey of apiaries located in soils limestones have spicier flavors in honeys apiaries settled in soils gypsum, reaching high levels (2) this quality (Fig. 6).Fig. 6


How soil type (gypsum or limestone) influences the properties and composition of thyme honey
Representation of the organoleptic characteristics more representative of the two types of honeys from thyme studied
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC5037098&req=5

Fig6: Representation of the organoleptic characteristics more representative of the two types of honeys from thyme studied
Mentions: Among the physicochemical values analysed, the colour (Pfund), as well as the sensorial and organoleptic properties marked differences among the different monofloral thyme honeys. The panel of expert tasters classified the thyme honeys in two groups, in terms of colour, scent, aftertaste and texture. Gypsum thyme honey was dark, spicy and less dense, while that from limestone areas was clear. Basically, all honeys studied are classified within the Animal type and subtype Sweating, as olfactory quality. Moreover, this quality showed a degree of intensity of between 2 and 3 (high and very high). This corresponds organoleptically with the generality of honeys Spanish thyme. On the contrary, it is evident that within the taste characteristics, the honey of apiaries located in soils limestones have spicier flavors in honeys apiaries settled in soils gypsum, reaching high levels (2) this quality (Fig. 6).Fig. 6

View Article: PubMed Central - PubMed

ABSTRACT

Background and aims: The objective of this work was to determine the influence of the soil substrate on the characteristics and properties of a specific type of honey. As such, we analysed the features of a typical single-flower honey, thyme honey, produced in a specific Mediterranean region. Thymus is a genus of aromatic perennial plants that are native to Europe, North Africa and Asia.

Methods: A total of 70 honey samples from hives situated on limestone (38 samples) or gypsum soils (32 samples) were studied. The physical and chemical properties of each samples were analyzed using standard assays.

Results: Within the same geographical area and despite a similar thyme pollen content, we observed variation in the physicochemical, antioxidant and sensorial characteristics of monofloral honeys. The quantification of certain physicochemical parameters of the honey indicated these features were influenced by the soil type. Indeed, the soil type of the hives’ settlement area, limestone or gypsum, influences the conductivity, antioxidant capacity, colour and floristic composition.

Conclusions: The present work demonstrates that soil type (gypsum or limestone) influences the characteristics of honey, potentially providing added market value to these products.

Electronic supplementary material: The online version of this article (doi:10.1186/s40064-016-3243-9) contains supplementary material, which is available to authorized users.

No MeSH data available.