Àá½Ã¸¸ ±â´Ù·Á ÁÖ¼¼¿ä. ·ÎµùÁßÀÔ´Ï´Ù.
KMID : 0366519980180010165
Annual Bulletin Seoul Health
1998 Volume.18 No. 1 p.165 ~ p.179
A Study on Honey Wine Making by Honey ¥°. Evaluation for the Sensory Quality of Honey
Lee Su-Han

Abstract
To increase honey utilities, physicochemical contents and evaluation for the sensory quality on the 2 kinds of domestic honey(acacia honey, various flowers honey) and 2 kinds of foreign various flowers honey(U.S.A, Australia) is as follows. 1. The contents of moisture in HA(acacia honey), HB(various flowers honey, Korea), HC(various flowers honey, U.S.A.), HD(various flowers honey, Australia) were 15.5¡­19.3% and the contents of crude ash were 0.19¡­0.25 and the acidity were 11.78¡­14.S3meq/§¸ and HMF(hydroxymethylfurfuraI) was 15.51¡­50.33§·/§¸ and sugars composition were 79.2¡­82.9% and the FIG of fructose and glucose were 1.07¡­1.58. 2. The represented color classification as Pfund scale and USDA color class was 30mm, white in HA and 69mm, light amber in HB and 120mm. amber in HC and 134mm, dark amber in HD. The viscosity of HC was 9540cp, HD was 8990cp, HB was 7100cp, HA was 4180cp. 3. According to the result of rank test in 4 kinds of honey at 20¡É, the texture and transparency which a significant difference was recognized at 1% level were as follows : HA, HB, HC, HD, in order and the color was as follows: HB, HC, HA, HD, in order. On the other hand the taste was as follows: HA, HB, HD, HC, in order. The ardor was as follows: HD, HC, HA, HB, in order. But a significant difference at 1% level, HA and HB, HD and HC was not recognized on the taste, HC and HA and HB was not recognized on the ordor.
KEYWORD
Honey, HFCS, HMF, Pfund scale, rank test
FullTexts / Linksout information
Listed journal information