Physicochemical and sensory properties of lemon honey beverages with different honey varieties

Will be presented at Thursday, 22 may 2025, 11.25 (GMT +7)

Abstract

Lemon (Citrus limon) and honey are rich in bioactive compounds with recognized health benefits. Different honey varieties may influence the physicochemical and sensory characteristics of lemon honey beverages, which is crucial for development of high-quality tropical functional beverages. This study evaluated the effects of honey type on the physicochemical properties (pH, viscosity, color, total soluble solids/TSS) and sensory attributes of selected formulations to determine their functional beverage potential. Four formulations containing lemons were prepared: F0 (control, without honey), F1 (with Kaliandra honey), F2 (with Acacia honey), and F3 (with Trigona honey). Physicochemical analyses were conducted for all formulations, whereas sensory evaluation was performed only for F1, F2, and F3 using 47 untrained panelists assessing color, aroma, taste, mouthfeel, aftertaste, and overall acceptance on a 9-point hedonic scale. The data were analyzed using ANOVA and Duncan’s test (p < 0.05). Honey type significantly affected pH (p = 0.043), color (p < 0.001), TSS (p < 0.001), and sensory attributes (p < 0.001), whereas viscosity showed no significant difference (p = 0.073). F2 exhibited the highest pH (2.55), whereas F1 had the highest TSS (43.00 °Brix), indicating a higher concentration of soluble compounds. Sensory evaluation identified F1 as the most preferred formulation across all attributes, emphasizing the role of honey selection in consumer acceptance. These findings highlight the potential of lemon honey beverages as high-quality tropical functional drinks with enhanced sensory and physicochemical properties. Future research should optimize formulations, evaluate bioactive stability, and assess the long-term storage effects for commercialization.