Sensory Variability in Propolis from the Mexican Comarca Lagunera: A Multivariate Analysis

Area of Science:

• Food Science and Technology
• Analytical Chemistry
• Beekeeping and Apiculture

Background:

• Propolis is a resinous mixture collected by honeybees, valued for its diverse applications in food and pharmaceuticals.
• Understanding propolis's sensory characteristics is crucial for its commercialization and differentiation.
• Regional variations in propolis composition can significantly impact its sensory profile.

Purpose of the Study:

• To determine sensory differences among propolis samples from the Mexican Comarca Lagunera region.
• To identify key sensory attributes highly rated by a trained sensory panel.
• To establish a basis for the commercial valuation and geographical differentiation of regional propolis.

Main Methods:

• Ten propolis samples were collected following Mexican Official Standard NOM-003-SAG/GAN-2017.
• A trained panel of 24 evaluators assessed color, aroma, taste, consistency, and overall acceptance using specific scales.
• Statistical analyses included descriptive statistics, correlation, cluster analysis, PCA, and Kruskal-Wallis tests.

Main Results:

• Taste and aroma were the most significant sensory attributes, often characterized by bitterness and intensity.
• Statistically significant differences were found in taste and aroma among samples.
• Samples TLA1 and SB1 received the highest ratings, while SB2 and SB3 had lower overall acceptability.

Conclusions:

• Sensory attributes like taste and aroma are critical differentiators for propolis.
• Continued research is needed for comprehensive sensory characterization and regional documentation of propolis.
• Effective sensory profiling can enhance propolis's commercial value and highlight its functional potential.