Dataset on physicochemical properties, mineral contents and consumer preferences of honey from different geographical zones and botanical origins in Tanzania
Description
This dataset provides four tables, two figures, two appendices, and their raw data (as supplementary material). Appendix 1 presents a summarized table for geographical zones, regions, botanic origin, and the number of samples collected. Table 1 presents the physicochemical properties of honey samples between zones for each botanic origin, and Table 2 presents the physicochemical properties of honey samples between botanic origins for each geographical origin. Both tables correspond to raw data (S 1). Table 3 presents the mineral contents of honey samples between geographical origins for each botanic origin and Table 4 presents the mineral contents of honey samples between botanic origins for each geographical zone. Both tables correspond to raw data (S 2). Figure 1 presents the multivariate variations of honey samples from different botanic and geographical origins according to their moisture, ash, mineral, and viscosity values and corresponds to raw data (S 1 and S 2). Appendix 2 presents the characteristics of the sensory consumer panel and corresponds to the raw data (S 3). Furthermore, Figure 2 (a and b) presents mean hedonic scores for honey samples between zones for each botanic origin (A) and between botanic origins for each zone (B), and it corresponds to raw data (S 4).
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Steps to reproduce
A total of 32 honey samples (3 zones x 2 origins x 4 samples) + (2 zones x 1 origin x 4 samples) were purchased directly from the beekeepers from different seven regions in the five different zones depending on the availability and distribution of botanic origins (acacia spp and miombo woodland). The regions were Simiyu in the Lake zone, Tabora and Dodoma in the Central zone, Manyara in the Northern zone, Morogoro in the Eastern zone, and Kigoma and Katavi in the Western zone. The samples were analyzed and compared for their physicochemical properties, mineral contents, and consumer preferences. Physicochemical properties: Moisture content was determined by the refractometric method 44.4.04 (AOAC, 2005). pH and acidity were determined by potentiometric method 44.4.20 (AOAC, 2005). The Ash content was determined by method 44.4.05 (AOAC, 2005). Viscosity measurements were carried out using a rotational viscometer (Haeke – viscometer 2 Plus) according to the method described by Bakier (2007). Mineral contents were analyzed according to the AOAC method (2005). Sensory analysis; Consumer acceptance was determined according to the methods described by Lawless and Heymann (2010). A balanced incomplete block (BIB) design (ISO 29842, 2011) was adopted in the sensory analysis since there were more samples than could be analyzed at once without causing psychological and sensory fatigue.