Sensory Evaluation of Pralines Containing Different Honey Products 英文参考文献.docVIP

Sensors 2010, 10, 7913-7933; doi:10.3390/s100907913 OPEN ACCESS sensors ISSN 1424-8220 /journal/sensors Article Sensory Evaluation of Pralines Containing Different Honey Products Jovanka V. Popov-Ralji? 1, Jovanka G. Lali?i?-Petronijevi? 1,*, Aneta S. Georgijev 2, Vladimir S. Popov 3 and Mi?a A. Mladenovi? 1 1 University of Belgrade, Faculty of Agriculture, Belgrade, Nemanjina 6, Serbia; E-Mails: jpopov@agrif.bg.ac.rs (J.V.P.R.); pcela@agrif.bg.ac.rs (M.A.M.) 2 “Timomed” d.o.o., Veljka Vlahovi?a b.b., Knja?evac, Serbia; E-Mail: timomed@ (A.S.G.) 3 University of Novi Sad, Faculty of Agriculture, Trg D. Obradovi?a 8, Serbia; E-Mail: vladapopov78@ (V.S.P.) * Author to whom correspondence should be addressed; E-Mail: jovankal@agrif.bg.ac.rs; Tel.: +38-1-112615315, ext. 327; Fax: +38-1 Received: 28 June 2010; in revised form: 22 July 2010 / Accepted: 3 August 2010 / Published: 26 August 2010 Abstract: In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18–20 oC). The resu