# Polyphenolic Content and Sensory Characteristics of New Zealand Honey Ice Cream
## 3 Results and Discussion
### Consumer Testing of Honey Ice cream
Grassy was highest in the thyme honey ice cream and was rated overall relatively low and none in some honey samples. Clover and thyme honey ice cream also showed stronger medicinal profiles. Lastly, thyme honey ice cream was perceived to be significantly the iciest, followed by rewarewa and manuka bush honey ice cream. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Sample** & **Bush** & **Rewarewa** & **Thyme** & **Sucrose** & **Kamahi** & **P\&**bhutukawa** & **Clover** & **F-Value** \\ \hline Overall & 4.75 \(\pm\) 2.57 \({}^{\text{b}}\) & 5.52 \(\pm\) 1.75 \({}^{\text{ab}}\) & 3.19 \(\pm\) 2.06 \({}^{\text{c}}\) & 6.45 \(\pm\) 1.22 \({}^{\text{a}}\) & 5.38 \(\pm\) 1.83 \({}^{\text{ab}}\) & 5.95 \(\pm\) 1.51 \({}^{\text{a}}\) & 4.76 \(\pm\) 2.12 \({}^{\text{b}}\) & 16.19 \({}^{\text{a}}\) \\ \hline Appearance & 5.24 \(\pm\) 2.18 \({}^{\text{hc}}\) & 5.59 \(\pm\) 1.74 \({}^{\text{abc}}\) & 4.92 \(\pm\) 1.73 \({}^{\text{c}}\) & 6.25 \(\pm\) 1.38 \({}^{\text{a}}\) & 5.60 \(\pm\) 1.44 \({}^{\text{abc}}\) & 5.94 \(\pm\) 1.34 \({}^{\text{ab}}\) & 5.53 \(\pm\) 1.47 \({}^{\text{abc}}\) & 3.89 \({}^{\text{ac}}\) \\ \hline Odour & 4.89 \(\pm\) 1.51 \({}^{\text{ab}}\) & 5.00 \(\pm\) 1.25 \({}^{\text{ab}}\) & 4.28 \(\pm\) 2.03 \({}^{\text{b}}\) & 5.42 \(\pm\) 1.40 \({}^{\text{a}}\) & 5.18 \(\pm\) 1.34 \({}^{\text{a}}\) & 5.42 \(\pm\) 1.45 \({}^{\text{a}}\) & 5.06 \(\pm\) 1.75 \({}^{\text{ab}}\) & 3.49 \({}^{\text{ac}}\) \\ Flavour & 5.24 \(\pm\) 2.02 \({}^{\text{hc}}\) & 5.72 \(\pm\) 1.57 \({}^{\text{abc}}\) & 3.28 \(\pm\) 2.20 \({}^{\text{d}}\) & 6.48 \(\pm\) 1.25 \({}^{\text{a}}\) & 5.31 \(\pm\) 2.00 \({}^{\text{bc}}\) & 5.92 \(\pm\) 1.58 \({}^{\text{ab}}\) & 4.67 \(\pm\) 2.28 \({}^{\text{c}}\) & 16.43 \({}^{\text{ac}}\) \\ \hline Taste & 4.04 \(\pm\) 1.59 \({}^{\text{cd}}\) & 4.25 \(\pm\) 1.38 \({}^{\text{bcd}}\) & 3.90 \(\pm\) 1.92 \({}^{\text{d}}\) & 5.05 \(\pm\) 1.10 \({}^{\text{ab}}\) & 4.85 \(\pm\) 1.42 \({}^{\text{abc}}\) & 5.33 \(\pm\) 1.43 \({}^{\text{a}}\) & 4.94 \(\pm\) 1.91 \({}^{\text{ab}}\) & 6.75 \({}^{\text{ac}}\) \\ \hline Texture & 5.74 \(\pm\) 1.62 \({}^{\text{ab}}\) & 5.42 \(\pm\) 1.53 \({}^{\text{ab}}\) & 4.33 \(\pm\) 1.93 \({}^{\text{c}}\) & 6.11 \(\pm\) 1.57 \({}^{\text{a}}\) & 5.04 \(\pm\) 1.85 \({}^{\text{bc}}\) & 5.77 \(\pm\) 1.31 \({}^{\text{ab}}\) & 5.28 \(\pm\) 1.81 \({}^{\text{ab}}\) & 6.72 \({}^{\text{ac}}\) \\ \hline \hline \end{tabular} \({}^{\text{a,b,c,d}}\): Means within the column for honey samples with different letters are significantly different (\(p<\) 0.05 based on [PERSON]’s HSD). The significance levels are denoted as follows: ** for 0.1% significance level, ** for 1% significance level.  
\end{table} 
Table 3: Consumer hedonic testing mean scores for the ice cream samples. CATA results are summarised in a correspondence analysis plot, presented in Figure 3, which explained 88.44% of the total variance. F1 and F2 explained 72.27% and 16.18% of the variance, respectively. Sucrose, pohutukawa, and rewarewa honey ice creams demonstrated negative scores along F1, and were associated with sweet, caramel, vanilla, and creamy attributes, which may explain their high overall liking, and liking of flavour and texture scores as shown in Table 3. Conversely, the thyme honey sample had a high positive score, which was not observed in the literature.