UNVEILING ADULTERATION IN ACACIA HONEY ORIGINATED FROM TUZLA AREA BY THE PIVOT PROFILE TECHNIQUE
Keywords:
Pivot Profile technique, acacia honey, adulteration
Abstract
The aim of this research was to examine the applicability of the Pivot Profile (PP) technique in detecting adulteration in acacia honey from the Tuzla region, Bosnia and Herzegovina (B&H). The PP technique captured the relative meaning of descriptors and gathered free descriptions of differences between a target product and a pivot product (PVT), which served as a standard. Four pairs of samples were evaluated: original acacia honey (PVT) versus honey samples adulterated with 20%, 40%, 60%, and 80% fructose-glucose syrup. Sensory assessment involved 72 participants (25 women and 47 men), all acacia honey producers aged 20 to 55 years. The chi-square test (χ² = 3032.37, p < 0.001) revealed significant statistical differences among values, indicating that consumers effectively distinguished the samples. Chi-square test per cell was used to explore variation within the data matrix, identifying descriptors significantly differing from PVT in citation frequency. A total of 48 sensory attributes were generated (5 for appearance, 14 for odors, 4 for basic tastes, 3 for aftertastes, 16 for flavours, 2 for trigeminal effects, and 4 for texture). Correspondence Analysis (CA) was employed to visually represent sensory changes in honey samples based on adulteration levels, illustrating consumer perception of samples and attributes. CA effectively explained nearly 60% of the variability observed across the initial two dimensions, thus emphasizing the connection between sensory alterations and consumer perception. The results revealed a reduction in aroma and appearance attributes, along with occurrences of sensory defects such as off-flavors, unpleasant trigeminal effects, and altered viscosity properties.
PP technique provided detailed information about each sample, assessing similarities and differences compared to PVT in a single session using multivariate techniques, contrasting with traditional trained or expert assessments. The PP technique appears promising for further exploration in vocabulary use and data analysis, not only for other honey types but also for various food products susceptible to adulteration.
References
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Esmerino, E. A., Tavares Filho, E. R., Thomas Carr, B., Ferraz, J. P., Silva, H. L. A., Pinto, L. P. F., Freitas, M.Q., Cruz, A.G., &Bolini, H. M. A. (2017). Consumer-based product characterization using Pivot profile, projective mapping and check-all-that-apply (CATA): A comparative case with Greek yogurt samples. Food Research International, 99 (Part 1), 375–384. https://doi.org/10.1016/j.foodres.2017.06.001
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Lelièvre-Desmas, M., Valentin, D., & Chollet, S. (2017). Pivot profile method: What is the influence of the Pivot and product space? Food Quality and Preference, 61, 6–14. https://doi.org/10.1016/j.foodqual.2017.05.002
Kreuml, M. T. L., Majchrzak, D., Ploederl, B., & Koenig, J. (2013). Changes in sensory quality characteristics of coffee during storage. Food Science & Nutrition, 1(4), 267–272. https://doi.org/10.1002/fsn3.35
Miraballes, M., Hodos, N., & Gámbaro, A. (2018). Application of a pivot profile variant using CATA questions in the development of a whey-based fermented beverage. Beverages, 4(1), 11. https://doi.org/10.3390/beverages4010011
Pearson, W., Schmidtke, L., Francis, I. L., & Blackman, J. W. (2020). An investigation of the Pivot© Profile sensory analysis method using wine experts: Comparison with descriptive analysis and results from two expert panels. Food Quality and Preference, 83, 103858. https://doi.org/10.1016/j.foodqual.2019.103858
Persano Oddo, L.P., & Piro, R. (2004). Main European unifloral honeys: descriptive sheets. Apidologie, 35, S38–S81. https://doi.org/10.1051/apido:2004049
Piana, M.L., Oddo, L.P., Bentabol, A., Bruneau, E., Bogdanov, S., & Guyot Declerck, C. (2004). Sensory analysis applied to honey: State of the art. Apidologie, 35, 26–37. https://doi.org/10.1051/apido:2004048
Ramón-Canul, L.G., Cabal-Prieto, A., Rodríguez-Ramírez, T.A., Sánchez-Arellano, L., Octavio Ramírez-Sucre, M.O., Rodríguez-Buenfil, I.M., Valdivia-Sánchez, J., Can-Herrera, L.A. Herrera-Corredor, J.A., & Ramírez-Rivera, E. deJ. (2023). Pivot© and check-all-that-apply techniques for the analysis of honey adulteration: impact on consumer liking, emotions and memories. International Journal of Food Science and Technology 2023 (IFSTTF). https://doi.org/10.1111/ijfs.16488
Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L., Patinho, I., Selani, M. M., Valentin, D., & Contreras-Castillo, C. J. (2019). Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, 121, 288-295. https://doi.org/10.1016/j.foodres.2019.03.044
SRPS EN ISO 8586-1. (2002). Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors. Switzerland: International Organization for Standardization.
SRPS EN ISO 5496. (2014). Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours.
SRPS EN ISO 13301. (2018). Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure. Switzerland: International Organization for Standardization.
Thuillier, B., Valentin, D., Marchal, R., & Dacremont, C. (2015). Pivot profile: A new descriptive method based on free description. Food Quality and Preference, 42, 66–77. https://doi.org/10.1016/j.foodqual.2015.01.012
United States Pharmacopeia. (2018). Food fraud database. Retrieved from: http://www.foodfraud.org/
Viana, L.G., Fonseca, J.G., Costa, L.M.D., Castro, D.B.A., Curtolo, M., & Bernardi, M.R.V.(2012). Discriminative sensory analysis of pure honey from citrus flowers and honey with glucose syrup added. PUBVET, 6, 21.
World health Organization (WHO) (2011). Standards and operational guidance for ethics review of health-related research with human participants. Geneva, Switzerland. https://www.ncbi.nlm.nih.gov/books/NBK310666/
World Medical Association. Declaration of Helsinki – Ethical Principles for Medical Research Involving Human Subjects. (2000). Edinburgh, Scotland. https://www.wma.net/policies-post/wma-declaration-of-helsinki-ethical-principles-for-medical-research-involving-human-subjects/
World Medical Association Declaration of Helsinki (2013). Ethical Principles for Medical Research Involving Human Subjects. JAMA. 2013 Nov 27;310(20):2191-4. https://doi.org/10.1001/jama.2013.281053 . PMID: 24141714 Available at: www.wma.net/policies-post/wma-declaration-of-helsinki-ethicalprinciples-for-medical-research-involving-human-subjects/.
Worch, T., Lê, S., & Punter, P. (2010). How reliable are the consumers? Comparison of sensory profiles from consumers and experts. Food Quality and Preference, 21, 309–318. https://doi.org/10.1016/j.foodqual.2009.06.00
XLSTAT. (2021). XLSTAT statistical and data analysis solution. New York, Addisonft. Retrieved from https://www.xlstat.com/
Ares, G., & Varela, P. (2018). Consumer-Based Methodologies for Sensory Characterization. Methods in Consumer Research, Volume 1, 187–209, New Approaches to Classic Methods, Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages 187-209, Copyright © 2018 Elsevier Ltd.. https://doi.org/10.1016/B978-0-08-102089-0.00008-X
Bodor, Z., Kovacs, Z., Rashed, M.S., Kókai, Z., Dalmadi, I., & Benedek, C. (2020). Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup. Sensors, 20(17), 4845. https://doi.org/10.3390/s20174845
Dairou, V., & Sieffermann, J.-M. (2002). A comparison of 14 jams characterized by conventional profile and a quick original method, the flash profile. Journal of Food Science, 67, 826–834. https://doi.org/10.1111/j.1365-2621.2002.tb10685.x
Deneulin, P., Reverdy, C., Rébénaque, P., Danthe, E., & Mulhauser, B. (2018). Evaluation of the Pivot Profile©, a new method to characterize a large variety of a single product: Case study on honeys from around the world. Food Research International, 106, 29–37. https://doi.org/10.1016/j.foodres.2017.12.044
Esmerino, E. A., Tavares Filho, E. R., Thomas Carr, B., Ferraz, J. P., Silva, H. L. A., Pinto, L. P. F., Freitas, M.Q., Cruz, A.G., &Bolini, H. M. A. (2017). Consumer-based product characterization using Pivot profile, projective mapping and check-all-that-apply (CATA): A comparative case with Greek yogurt samples. Food Research International, 99 (Part 1), 375–384. https://doi.org/10.1016/j.foodres.2017.06.001
European Commission. (2016). Coordinated control plan to establish the prevalence of fraudulent practices in the marketing of honey. Retrieved from: https://ec.europa.eu/food/safety/official_controls/food_fraud/honey_en
European Honey Directive. (2001). Official Journal of the European Communities12.1.2002 L 10/47 COUNCIL DIRECTIVE 2001/110/EC of 20 December 2001 relating to honey, L 10.
Fakhlaei, R., Selamat, J., Khatib, A., Abdull Razis, A.F., Sukor, R., Ahmad., S. & Babadi, A.A. (2020). The toxic impact of honey adulteration: A review. Food, 9, 1538. https://doi.org/10.3390/foods9111538
Fonseca, F. G. A., Esmerino, E. A., Filho, E. R. T., Ferraz, J. P., da Cruz, A. G., & Bolini, H. M. A. (2016). Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis. Journal of Dairy Science, 99, 3408–3420. https://doi.org/10.3168/jds.2015-9982
Guler, A., Bek, Y., & Kement, V. (2008). Verification test of sensory analyses of comb and strained honeys produced as pure and feeding intensively with sucrose (Saccharum offcinarum L.) syrup. Food Chemistry, 109, 891–898. https://doi.org/10.1016/j.foodchem.2008.01.019
Hodžić, H. (2016). Production and Consumption of honey in Bosnia and Herzegovina. 1st Congress on beekeeping and bee products, Bok of Abstract pp.1, Bosnia & Herzegovina.
International Ethical Guidelines for Biomedical Research Involving Human Subjects. (2002). Council for International Organizations of Medical SciencesS (CIOMS), Geneva, Switzerland.
Juárez-Barrientos, J. M., de Montserrat Tejeda-Paz, M., de Jesús Ramírez-Rivera, E., Aguirre-Cruz, A., Rodríguez-Miranda, J., Martínez-Sánchez, C. E., & Herman-Lara, E. (2019). Use of quantitative descriptive analysis (QDA) coupled with multivariate statistical methods to detection and discrimination of adulterated fresh cheeses. Journal of Sensory Studies, 34(1), e12479. https://doi.org/10.1111/joss.12479
Lelièvre-Desmas, M., Valentin, D., & Chollet, S. (2017). Pivot profile method: What is the influence of the Pivot and product space? Food Quality and Preference, 61, 6–14. https://doi.org/10.1016/j.foodqual.2017.05.002
Kreuml, M. T. L., Majchrzak, D., Ploederl, B., & Koenig, J. (2013). Changes in sensory quality characteristics of coffee during storage. Food Science & Nutrition, 1(4), 267–272. https://doi.org/10.1002/fsn3.35
Miraballes, M., Hodos, N., & Gámbaro, A. (2018). Application of a pivot profile variant using CATA questions in the development of a whey-based fermented beverage. Beverages, 4(1), 11. https://doi.org/10.3390/beverages4010011
Pearson, W., Schmidtke, L., Francis, I. L., & Blackman, J. W. (2020). An investigation of the Pivot© Profile sensory analysis method using wine experts: Comparison with descriptive analysis and results from two expert panels. Food Quality and Preference, 83, 103858. https://doi.org/10.1016/j.foodqual.2019.103858
Persano Oddo, L.P., & Piro, R. (2004). Main European unifloral honeys: descriptive sheets. Apidologie, 35, S38–S81. https://doi.org/10.1051/apido:2004049
Piana, M.L., Oddo, L.P., Bentabol, A., Bruneau, E., Bogdanov, S., & Guyot Declerck, C. (2004). Sensory analysis applied to honey: State of the art. Apidologie, 35, 26–37. https://doi.org/10.1051/apido:2004048
Ramón-Canul, L.G., Cabal-Prieto, A., Rodríguez-Ramírez, T.A., Sánchez-Arellano, L., Octavio Ramírez-Sucre, M.O., Rodríguez-Buenfil, I.M., Valdivia-Sánchez, J., Can-Herrera, L.A. Herrera-Corredor, J.A., & Ramírez-Rivera, E. deJ. (2023). Pivot© and check-all-that-apply techniques for the analysis of honey adulteration: impact on consumer liking, emotions and memories. International Journal of Food Science and Technology 2023 (IFSTTF). https://doi.org/10.1111/ijfs.16488
Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L., Patinho, I., Selani, M. M., Valentin, D., & Contreras-Castillo, C. J. (2019). Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, 121, 288-295. https://doi.org/10.1016/j.foodres.2019.03.044
SRPS EN ISO 8586-1. (2002). Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors. Switzerland: International Organization for Standardization.
SRPS EN ISO 5496. (2014). Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours.
SRPS EN ISO 13301. (2018). Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure. Switzerland: International Organization for Standardization.
Thuillier, B., Valentin, D., Marchal, R., & Dacremont, C. (2015). Pivot profile: A new descriptive method based on free description. Food Quality and Preference, 42, 66–77. https://doi.org/10.1016/j.foodqual.2015.01.012
United States Pharmacopeia. (2018). Food fraud database. Retrieved from: http://www.foodfraud.org/
Viana, L.G., Fonseca, J.G., Costa, L.M.D., Castro, D.B.A., Curtolo, M., & Bernardi, M.R.V.(2012). Discriminative sensory analysis of pure honey from citrus flowers and honey with glucose syrup added. PUBVET, 6, 21.
World health Organization (WHO) (2011). Standards and operational guidance for ethics review of health-related research with human participants. Geneva, Switzerland. https://www.ncbi.nlm.nih.gov/books/NBK310666/
World Medical Association. Declaration of Helsinki – Ethical Principles for Medical Research Involving Human Subjects. (2000). Edinburgh, Scotland. https://www.wma.net/policies-post/wma-declaration-of-helsinki-ethical-principles-for-medical-research-involving-human-subjects/
World Medical Association Declaration of Helsinki (2013). Ethical Principles for Medical Research Involving Human Subjects. JAMA. 2013 Nov 27;310(20):2191-4. https://doi.org/10.1001/jama.2013.281053 . PMID: 24141714 Available at: www.wma.net/policies-post/wma-declaration-of-helsinki-ethicalprinciples-for-medical-research-involving-human-subjects/.
Worch, T., Lê, S., & Punter, P. (2010). How reliable are the consumers? Comparison of sensory profiles from consumers and experts. Food Quality and Preference, 21, 309–318. https://doi.org/10.1016/j.foodqual.2009.06.00
XLSTAT. (2021). XLSTAT statistical and data analysis solution. New York, Addisonft. Retrieved from https://www.xlstat.com/
Published
2024/11/05
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Original research paper