Sensory Analysis and Statistical Tools for Finding the Relationship of Sensory Features with the Botanical Origin of Honeys

As a high-value product used as food, medicine, or cosmetics, honey is particularly susceptible to adulteration. Therefore, it must be regularly tested at various stages of its life cycle to ensure its quality and authenticity, especially its botanical origin. Sensory quality features play a huge role in creating the quality of products, but also in determining their authenticity. Sensory analysis helps determine the honey’s overall quality based on attributes like color, aroma, taste, and texture. Sensory evaluation of honey can reveal issues like crystallization, off-flavors, or off-odors that might indicate adulteration or spoilage. The aim of our work was therefore sensory quality assessment of 84 honey samples in order to create sensory profiles for the varietal classification of honeys. In order to obtain information on the differences in sensory features and their classification based on the assessment of honey quality descriptors, a discriminant analysis was carried out. Then, an assessment was carried out to check whether the compared varieties differ in terms of the value of the sensory feature parameter assessment. As a result, a statistical tool was constructed (canonical discriminant functions, distinguishing/classifying the varieties of honeys tested). These models will ensure the repeatability of results in the classification of sensory profiles of varietal honeys on the example of Polish honey varieties. The results indicate that the sensory analysis is a good analytical tool to differentiate honey types. The findings of this study can be applied by honey producers, suppliers, and customers to differentiate and determine honey varieties according to their sensorial attributes.