{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T08:55:55Z","timestamp":1791363355799,"version":"4.3.1"},"reference-count":47,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T00:00:00Z","timestamp":1791331200000},"content-version":"vor","delay-in-days":6,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","award":["401168\/2022\u20100"],"award-info":[{"award-number":["401168\/2022\u20100"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Honey presents distinct sensory characteristics influenced by geographical and botanical origin. This study aimed to characterize the sensory identity of\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Apis mellifera<\/jats:italic>\n                    <\/jats:styled-content>\n                    honeys produced in the Caatinga region of Para\u00edba (Brazil) and to investigate their relationship with consumer perception. Twelve honey samples (mono\u2010 and polyfloral) were evaluated using a combination of Focus Group, Check\u2010All\u2010That\u2010Apply (CATA), and affective tests. Initially, 551 sensory terms were generated through Focus Group sessions and reduced, through semantic and frequency analyses, to a structured sensory lexicon used to develop a sensory wheel comprising attributes of color, appearance, and aroma. Correspondence analysis revealed two main clusters: light\u2010colored honeys, associated with sweet, floral, and fruity aromas and botanical sources such as\n                    <jats:italic>Croton<\/jats:italic>\n                    spp.,\n                    <jats:italic>Ziziphus<\/jats:italic>\n                    spp., and\n                    <jats:italic>Anadenanthera<\/jats:italic>\n                    spp.; and dark\u2010colored honeys, mainly from\n                    <jats:italic>Mimosa<\/jats:italic>\n                    spp., characterized by woody, toasted, and medicinal notes. Consumer responses indicated positive acceptance and purchase intention for all samples, with higher scores associated with light\u2010colored honeys exhibiting floral and sweet aromas. In contrast, samples with higher citation frequency showed lower acceptance. The results indicate that sensory characteristics varied among the honey samples associated with different botanical origins, providing insights into the sensory identity of honeys from the Caatinga biome. These findings contribute to product valorization and support strategies for geographical indication and market differentiation.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72378","type":"journal-article","created":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T08:48:24Z","timestamp":1791362904000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["The Sensory Identity of Caatinga Honeys: From Pollen Profile to Consumer Response"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-1785-8107","authenticated-orcid":false,"given":"La\u00eds Cabral Madureira","family":"de Assis","sequence":"first","affiliation":[{"name":"Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center Federal University of Para\u00edba  Jo\u00e3o Pessoa Para\u00edba Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1188-6455","authenticated-orcid":false,"given":"Eike Guilherme Torres","family":"de Souza","sequence":"additional","affiliation":[{"name":"Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center Federal University of Para\u00edba  Jo\u00e3o Pessoa Para\u00edba Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9536-5672","authenticated-orcid":false,"given":"J\u00e9ssica Moreira","family":"de Carvalho","sequence":"additional","affiliation":[{"name":"Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center Federal University of Para\u00edba  Jo\u00e3o Pessoa Para\u00edba Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-9936-9299","authenticated-orcid":false,"given":"Fabyan La\u00eds","family":"de Nascimento Guedes","sequence":"additional","affiliation":[{"name":"Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center Federal University of Para\u00edba  Jo\u00e3o Pessoa Para\u00edba Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Katharina Kardinele Barros","family":"Sassi","sequence":"additional","affiliation":[{"name":"Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center Federal University of Para\u00edba  Jo\u00e3o Pessoa Para\u00edba Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4600-8932","authenticated-orcid":false,"given":"Tatiana Colombo","family":"Pimentel","sequence":"additional","affiliation":[{"name":"Federal Institute of Paran\u00e1  Paranava\u00ed Paran\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7251-1294","authenticated-orcid":false,"given":"Lary Souza","family":"Oleg\u00e1rio","sequence":"additional","affiliation":[{"name":"IPROCAR Research Institute, TECAL Research Group Universidad de Extremadura  C\u00e1ceres Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8619-3178","authenticated-orcid":false,"given":"Marta Suely","family":"Madruga","sequence":"additional","affiliation":[{"name":"Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center Federal University of Para\u00edba  Jo\u00e3o Pessoa Para\u00edba Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,7]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2018.e00874"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.4025\/actascianimsci.v45i1.59799"},{"key":"e_1_2_12_4_1","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/B978-0-12-821936-2.00013-3","volume-title":"Rapid Sensory Profiling Techniques","author":"Ares G.","year":"2023"},{"issue":"4","key":"e_1_2_12_5_1","first-page":"15","article-title":"Perfil sensorial de m\u00e9is de Apis mellifera L., 1758, Hymenoptera, apidae, produzidos na microrregi\u00e3o de Catol\u00e9 do Rocha, PB","volume":"3","author":"Arnaud A. 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