# Polyphenolic Content and Sensory Characteristics of New Zealand Honey Ice Cream
## 3 Results and Discussion
### Consumer Testing of Honey Ice cream
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Attributes** & **Clover** & **Kamahi** &
\begin{tabular}{c} **Manuka** \\ **Bush** \\ \end{tabular} & **Pohutukawa** & **Rewarewa** & **Sucrose** & **Thyme** & \(p\)**-Values** \\ \hline Floral & 0.236 (ab) & 0.236 (ab) & 0.127 (ab) & 0.145 (ab) & 0.145 (ab) & 0.036 (a) & 0.273 (b) & 0.005 \\ \hline Honey & 0.727 (bc) & 0.727 (bc) & 0.418 (a) & 0.745 (c) & 0.582 (abc) & 0.473 (ab) & 0.327 (a) & \textless{0.0001} \\ \hline Fruity & 0.164 (ab) & 0.182 (b) & 0.018 (a) & 0.073 (ab) & 0.018 (a) & 0.055 (ab) & 0.055 (ab) & 0.002 \\ \hline creamy & 0.400 (ab) & 0.564 (bc) & 0.691 (c) & 0.618 (bc) & 0.582 (bc) & 0.709 (c) & 0.273 (a) & \textless{0.0001} \\ \hline Caramel & 0.145 (ab) & 0.109 (ab) & 0.327 (c) & 0.218 (bc) & 0.164 (abc) & 0.145 (ab) & 0.036 (a) & \textless{0.0001} \\ \hline Sweet & 0.582 (c) & 0.509 (bc) & 0.291 (ab) & 0.636 (c) & 0.436 (bc) & 0.600 (c) & 0.145 (a) & \textless{0.0001} \\ \hline Bitter & 0.182 (b) & 0.073 (ab) & 0.073 (ab) & 0.109 (ab) & 0.055 (ab) & 0 (a) & 0.164 (b) & 0.003 \\ \hline Vanilla & 0.327 (a) & 0.400 (ab) & 0.400 (ab) & 0.345 (a) & 0.382 (a) & 0.636 (b) & 0.200 (a) & \textless{0.0001} \\ \hline Herby & 0.109 (a) & 0.073 (a) & 0.055 (a) & 0.036 (a) & 0.018 (a) & 0.018 (a) & 0.345 (b) & \textless{0.0001} \\ \hline Mouthcoating & 0.236 (a) & 0.164 (a) & 0.218 (a) & 0.255 (a) & 0.218 (a) & 0.164 (a) & 0.200 (a) & 0.712 \\ \hline Grassy & 0.055 (a) & 0.055 (a) & 0.055 (a) & 0 (a) & 0.055 (a) & 0 (a) & 0.255 (b) & \textless{0.0001} \\ \hline Medicinal & 0.218 (bc) & 0.055 (ab) & 0.055 (ab) & 0.055 (ab) & 0.036 (a) & 0 (a) & 0.327 (c) & \textless{0.0001} \\ \hline Icy & 0.164 (ab) & 0.145 (a) & 0.218 (ab) & 0.127 (a) & 0.236 (ab) & 0.145 (a) & 0.345 (b) & 0.008 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Consumer sensory profiles for the ice cream samples. a, b, c: Percentage ratio within the column for honey samples with different letters are significantly different (\(p\) < 0.05 based on Sheskin procedure). Figure 2: Principal components analysis biplot depicting overall liking of honey ice cream samples with a total of 62.45% of the variances explained by the first two factors. The active vector variables are individual consumer overall liking score, and the observation loadings are the honey samples. score along F1 and was associated with grassy, herby, and medicinal attributes, while the clover honey ice cream had a high negative score along F2 and was associated with the fruity attribute. Principal coordinate analysis was conducted to identify sensory attributes that influenced overall liking. The results are summarised in Figure 4, revealing that key drivers of overall liking included sweet, caramel, vanilla, honey, and creamy attributes. Conversely, attributes such as medicinal, icy, bitter, herby, floral, grassy, and fruity had positive loadings and were negatively associated with overall liking. [PERSON] et al. (2020)[27] found that sweetness and odour of a specific honey were the main drivers of liking for honey samples that influenced consumer choice. In another study, [PERSON] et al. (2008)[26] reported that ice creams containing honey had a high overall acceptability and liking of flavour rating compared to ice cream sweetened with sucrose only. However, it is noted that these studies were conducted by trained panels, potentially introducing bias when evaluating consumer acceptance. [PERSON] and [PERSON] (2019)[6] highlighted that the overall acceptance of honey ice cream increased with higher honey concentrations, with a 15% concentration resulting in greater acceptance than a 5% concentration. Figure 4: Drivers of liking based on CATA sensory attributes of different ice cream samples using Principal Coordinate Analysis. Figure 3: CATA attributes examined in a symmetric CA plot. Symmetric plot of the CATA attributes with a total of 88.94% of the variances explained. The active vector variables are the sensory characteristics, and the observation loadings are the honey samples.