Análisis integral de la miel de abeja: desde la composición química hasta la caracterización sensorial
DOI:
https://doi.org/10.5281/zenodo.13996987Palabras clave:
miel de abeja, composición química, propiedades organolépticas, análisis sensorial, autenticidad de la mielResumen
La miel de abeja es un producto natural con una compleja composición química que varía según su origen botánico y geográfico. Este artículo ofrece un análisis integral de la miel, abordando su composición química, que incluye azúcares, proteínas, vitaminas, minerales, y compuestos bioactivos, así como su impacto en las propiedades organolépticas. Se examinan las técnicas analíticas utilizadas para determinar la composición química, como la cromatografía y la espectroscopia, destacando su importancia para la autenticidad y calidad de la miel. Además, se exploran los métodos de evaluación sensorial, que permiten caracterizar el sabor, aroma y color de la miel, y cómo estos atributos son influenciados por factores como el origen floral y las condiciones de procesamiento. Finalmente, se discute la relevancia de un enfoque multidimensional para la evaluación de la miel, que integre tanto la composición química como las características sensoriales, contribuyendo así a un mejor entendimiento de su calidad y su potencial como producto funcional en la alimentación y la salud.
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