Comparison of processed unifloral clover and canola honeyD.C. Abella, H. Friebeb, C. Schwegerb, A.S.K. Kwoka and P. Spornsa
a Department of Agricultural, Food and Nutritional Science, University of Alberta, Canada
b Department of Anthropology, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
Abstract - Although clover honey is generally considered to be superior to canola honey, the differences, if any, in the processed product are unknown. Unifloral clover and canola honey were identified by pollen analysis (each honey > 90% pollen from one floral source) and processed under the same conditions to produce liquid honey. Processed honey samples were all similar in physical properties and carbohydrate composition. Storage at 14 °C resulted in all samples starting to crystallize after approximately the same time of storage. Storage temperature and percentage moisture were more important factors in predicting crystallization than floral source. Although untrained sensory panelists could differentiate the processed clover and canola honey by taste (P ≤ 0.005), there was no overall preference for either honey.
Key words: unifloral honey / composition / crystallization / storage / taste