Judging the Quality of Honey by Sensory Analysis

Summary

The sensory analysis constitutes an essential basis for the determination of food quality. It is an indispensable and complementary part of the traditional laboratory physico-chemical analysis. The results are scored for judgment.

The sensory analysis contributes to an improved definition and characterization of honey graders may refine their unbiased evaluation of the tested product. The suggested procedures can be used at honey shows, or as an attribution of special honey qualities, in addition to chemical analysis. Basic knowledge of honey properties and qualities, or of their absence, may contribute to the improvement of honey preparation, aiming at its preservation at a high quality. The originality of this novel technique of honey tasting should provide consumers with a better knowledge of honey.