Dataset on mineral composition, sensory profile and consumer acceptance of honey from different geographical and botanic origins in Tanzania
Description
This manuscript consists of six tables, two figures, and their raw data (as supplementary material). Table 1 presents definitions of sensory attributes used in descriptive sensory analyses. Table 2 presents the results of the mineral contents of honey samples between zones for each botanical origin and Table 3 presents the results of mineral contents of honey samples between botanical origins for each zone and both correspond to raw data (S 1). Table 4 presents the mean intensity scores of sensory attributes of honey samples between geographic zones for each botanic origin and Table 5 presents the mean intensity scores of sensory attributes of honey samples between floral origins for each zone and both correspond to raw data. Figure. 1 presents variations of honey samples from different geographical and botanic origins according to their average sensory attribute intensity values and all three results correspond to raw data (S 2). Table 6 presents characteristics of the consumer panel and corresponds to raw data (S 3) while Figure 2 ( a & b) presents mean hedonic scores for honey samples between zones for each botanical origin (A) and between botanical origins for each zone (B) and both correspond to raw data (S 4)
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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 mineral contents, sensory profile and consumer acceptability. Mineral contents were analyzed according to the AOAC method (2005). Sensory analysis; Quantitative descriptive analysis and consumer acceptance were determined according to the methods described by Lawless and Heymann (2013) and ISO method 8586 (1993). 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.