The Effect of Various Storage Methods on Organoleptic Quality of Bee Pollen Loads

The aim of this research was to evaluate the effect of storing frozen pollen loads in controlled and/or air atmosphere, on organoleptic properties of the product. Collected pollen loads were cleared of mechanical impurities and preserved as follows: frozen and stored in air atmosphere; frozen and stored in an artificial atmosphere of a carbon dioxide and nitrogen mixture (30% CO2, 70% N2); frozen and stored in pure nitrogen (100% N2); frozen and stored using a vacuum system; dried out at ca. 40°C and stored in air atmosphere. In an organoleptic study, all tested pollen samples, irrespective of their storage method, were evaluated positively. The studied storage factors did not affect the shape, specific identity or aroma of pollen loads. The average point scores obtained for these features were similar in all groups. Storage conditions did influence the color and flavor of stored pollen loads. The experiment revealed significant differences in the perception of taste and aroma of tested pollen samples depending in the sex of the testing person. The taste and aroma of pollen loads were more appealing to men than to women testers.