Pollen quality and sensory attributes of Algerian jujube (Ziziphus lotus (L.) Lam.) honeys | Kakovost peloda in senzorične lastnosti medu iz alžirske vrste čičimaka (Ziziphus lotus (L.) Lam.)

English. Honey bees and beekeeping activity are of huge importance for the crop production and biodiversity conservation as well as for the economic impact due to ecosystem services. In the south of Algeria, the jujube blooming is an essential forage source for honey bees. The aim of this study was to determine the melissopalynological and sensory characteristics of Algerian jujube honey. Nineteen samples of jujube honey collected in south Algeria over the period from 2016 to 2018 were analyzed. The unifloral designation attributed to the honey was confirmed by a pollen analysis following the established standard methods. Sensory analysis is carried out testing the color, the odor and aromas. The results showed that Ziziphus lotus pollen was predominant in all samples, and in terms of sensory analysis, color ranged from amber yellow to light brown; the determined scent classes were warm, floral and woody with medium intensity; the aroma was represented by medium intensity with the warm caramelized, floral fruity and woody classes. Sweet flavor is perceived at medium intensity, acidic flavor is weak, astringent sensation is average and the piquant note is perceived with a low intensity. This work proves to be important for improving the knowledge in typical honeys.

Slovenian. Medonosne čebele in njihova reja imajo velik pomen za pridelavo gojenih rastlin in ohranjanje biodiverzitete kot tudi velik ekonomski pomen pri ekosistemskih storitvah. Na jugu Alžirije je cvetenje alžirskega čičimaka (žižole) najpomembnejša paša za medonosne čebele. Namen raziskave je bil določiti sestavo in senzorične lastnosti medu, nabranega na tej rastlini. Analiziranih je bilo 19 vzorcev čičimakovega medu, nabranih na jugu Alžirije v obdobju 2016-2018. Pripadnost medu tej medonosni vrsti je bila potrjena s pelodno analizo in in drugimi uveljavljenimi standardnimi metodami. Pri senzorični analizi so bili preiskušeni barva, vonj in aroma. Rezultati so pokazali, da je v vseh vzorcih medu prevladoval pelod te vrste čičimaka. Barva medu je bila od oranžnorumene do svetlorjave, vonj je bil srednje močan, določen kot topel, cvetlični do lesni. Aroma medu je bila srednje močna, po toplih karamelah, cvetno-sadna z odtenki po lesu.Sladkost je bila srednja, kislost šibka, trpkost srednja, pikantnost je bila zaznana kot šibke jakosti. Raziskava je pomembna, ker prispeva k poznavanju tipičnih medov.