The Characterization of Dark and Sensory-Affected Honeys from Entre Ríos (Argentina) for Their Valorization as Food Ingredients

Food color significantly influences consumer preferences, with darker honeys generally being less favored in Argentina compared to lighter ones, resulting in lower market prices for the former. Additionally, drought conditions have contributed to the production of honeys with unpleasant odors, which beekeepers find challenging to sell. This study aimed to analyze the botanical origin and physicochemical parameters of dark amber honeys and those with sensory defects to evaluate their potential use as ingredients. Fourteen honey samples from Entre Ríos, collected between 2022 and 2023, were analyzed. Melissopalynological analysis revealed that samples with unpleasant odors contained less than 30% Scutia buxifolia pollen, which is linked to undesirable sensory characteristics. In terms of physicochemical parameters, most honeys were classified as "Amber" and "Dark Amber" on the Pfund scale. The moisture content averaged 18.8% ± 0.42%, slightly exceeding the regulatory limit. The average values for conductivity, pH, and acidity were 1233 ± 292 µS/cm (some high conductivity values suggest that some samples may have a honeydew origin in addition to a floral one), 4.64 ± 0.32, and 26.38 ± 11 meq/kg of honey, respectively. All samples exhibited diastase activity greater than 8 DN, with an average of 31.8 ± 9.0 DN. The glucose content was 29.4% ± 3.44%. Regarding flavonoids, values of 2.64± 0.78 mg quercetin equivalents per 100 g of honey were obtained. These preliminary results offer insights into the characteristics of dark honeys. Based on these insights, new products could be developed that preserve and leverage their initial characteristics and improve their sensory properties in the resulting product, especially in sensorially affected honeys, reducing their unpleasant odour, thereby adding value to this type of honey.