Honey sensory quality

Abstract

nutritional value. Honey quality is assigned to sensorial, physicochemical and microbiological parameters in relation with purity, authenticity and environmental influences. The aim of this study is to evaluate the sensory attributes of most-favorable honey types (acacia, lime, rapeseed and sunflower honey), to select honey with the best sensorial overall and the highest consumer acceptance. The sensory analysis was conducted with a questionnaire survey, in total 30 consumers participated. The results showed that the majority of participants consume honey only occasionally, and according to sensory analysis the most appreciated type of honey was rapeseed, followed by acacia, sunflower and lime types.