Abstract
Honey is an extremely popular natural food product created by bees from the nectar of various flowers and plants. These sources can impart a distinctive flavor and aroma to the honey. Some are more desirable to consumers than others, which enhances the value of those honey types. This study compares an analytical approach with principal component analysis (PCA) to a sensory directed analysis (SDA) approach for differentiating honey from multi-floral, wildflower, and clover sources.
Keywords
Honey, Botanical Origin, Sensory Directed Analysis (SDA), Principal Component Analysis (PCA), Twister®, ThinFilm-SPME, Olfactory Detection Port
