Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey
Table 1
The results of the sensory score of honey with spices.
Type of spice
Amount of spice [%]
Sensory score [mean ± SD]
Taste
Aroma
Texture
Colour/appearance
Control
—
2.41 ± 0,65
4.00 ± 1,08
3.51 ± 0,84
4,52 ± 0,76
Cardamom
0.5
2.96 ± 0.81
1.94 ± 0.73
3.27 ± 1.00
3.90 ± 1.02
1
3.91 ± 0.99
2.88 ± 1.24
3.65 ± 1.00
3.81 ± 1.01
2
4.22 ± 0.85
3.59 ± 1.39
2.72 ± 1.26
3.14 ± 1.12
Cinnamon
0.5
3.06 ± 0.87
2.21 ± 1.09
4.18 ± 1.04
4.22 ± 0.82
1
3.49 ± 0.09
3.13 ± 1.01
4.16 ± 1.14
4.31 ± 0.79
2
4.45 ± 0.89
4.19 ± 0.64
3.95 ± 1.23
3.78 ± 1.03
Ginger
0.5
2.20 ± 1.36
3.44 ± 1.57
3.74 ± 1.16
4.02 ± 0.92
1
3.28 ± 1.08
3.97 ± 1.13
3.75 ± 1.22
3.86 ± 0.93
2
4.25 ± 0.99
4.49 ± 0.97
3.34 ± 1.45
3.63 ± 1.26
5-point structured, unipolar acceptance scale was used in taste panel (1: dislike very much, 5: like very much). Reference letters (a, b, c, and d) indicate homogeneous groups, distinguished on the basis of the post hoc analysis (Tukey’s test). Source: own research.
