Sensory Characteristics Analysis of Honey Using Generalized Procrustes Analysis

Abstract

Sensory evaluation of honey constitutes a complex analytical chain encompassing visual, olfactory, gustatory, and tactile assessments. In food science, the primary objective of sensory profiling is to align product characteristics with consumer demands to optimize industrial production. This study utilizes Generalized Procrustes Analysis (GPA) to evaluate the assessments of 20 trained panelists regarding the organoleptic and physicochemical attributes of both comb and extracted honey. The variables analyzed included flavor profiles, chemical constituents, aroma, color, viscosity, and overall aesthetic presentation. Results showed that color, view and viscosity were found effective variables for comb honey and sucrose, taste, color and viscosity were found significant variables for extracted honey. Consensus of panelists was found 92% for comb honey and 89% for extracted honey. The results demonstrate that Generalized Procrustes Analysis is a robust and successful methodology for the sensory quantification of honey, providing a high-fidelity mapping of product characteristics and evaluator consistency.