Physicochemical, microbiological and sensory characterization of honey from two ecosystems of San Martín, Peru
DOI:
https://doi.org/10.51252/raa.v6i2.1518Keywords:
water activity, sensory analysis, Apis mellifera, diastase index, multifloral honeyAbstract
The study aimed to describe the physicochemical, microbiological, and sensory characteristics of honey produced by Apis mellifera L. from two contrasting ecosystems in the San Martín region of Peru: Alto Mayo and Central Huallaga. Representative apiary samples were collected and analyzed using standardized methodologies in accordance with Peruvian Technical Standards and AOAC procedures. The evaluated parameters included pH, moisture content, water activity, soluble solids, density, electrical conductivity, ash content, reducing sugars, diastase activity, hydroxymethylfurfural (HMF) concentration, color, microbiological quality, and sensory attributes assessed through a hedonic scale. The results showed pH values ranging from 3.95 to 4.18, moisture content below 20%, and water activity lower than 0.60, indicating an adequate degree of maturity and product stability. No microbial contamination was detected, while HMF values and diastase activity confirmed the freshness of the honey samples. Sensory evaluation revealed that honey from the Alto Mayo ecosystem achieved higher scores for color, flavor, and overall acceptability, highlighting differences associated with geographical origin and the environmental conditions of each ecosystem.
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