Sensory Analysis Of Honey
The Art of Honey Tasting
The methodology for honey tasting was established in the 1970s by Michel Gonnet. But tasting honey is more than just indulgence, it’s a tool to describe its qualities, identify botanical origins, detect defects, and quantify its sensory characteristics. This is where tasting becomes sensory analysis, a structured method relying on standardized training, techniques, materials, and data interpretation, often conducted in expert panels.
The Process
Sensory analysis serves descriptive, discriminatory, or quantitative purposes, and its reliability depends on minimizing external variables. In Italy, these methods are codified by the National Register of Honey Sensory Analysis Experts, established in 1999 by the Ministry of Agricultural Policies.
Want to experience it yourself? Use a 160ml balloon glass or a simple wine glass, ensuring it’s odor-free. Choose a quiet, neutral-smelling environment for focus. Use a spoon or spatula made of neutral material (like PLA) to transfer around 30g of honey into the glass.
Sensory Analysis
Sight
Observe the color, clarity, and texture—whether liquid or crystallized, uniform or containing impurities. Honey’s color, measured in mm Pfund, ranges from light (water-clear) to dark brown. Tonal variations may include yellow, orange, green, gray, or red, influenced by crystallization.
Smell
Bring the glass to your nose, take a short sniff, then pause. Stir the honey inside the glass to release volatile compounds and sniff again—warming the glass with your hands can enhance aromas. Scents saturate quickly, so wait about 20 seconds before repeating.
Describing honey’s scent is challenging—humans have relied more on vision and hearing over time, weakening our olfactory vocabulary. Start by identifying the intensity, from faint to strong, and then explore specific aroma families: floral, fruity, vegetal, warm, aromatic, animal, or chemical, as classified in the honey aroma wheel.
Taste & Mouthfeel
Once in your mouth, honey reveals aroma and taste. Saliva helps distinguish sweet, sour, bitter, salty, and umami notes. Some honeys, like citrus honey, have aromas that match their scent, while others, like dandelion honey, surprise with contrasting flavors.
Additional perceptions include:
- Astringency (drying sensation)
- Pseudothermal effects (warming or cooling)
- Spiciness
After swallowing, note any aftertaste—some honeys, like ailanthus honey, leave lingering flavors. Avoid smelling the honey again immediately after tasting, as residual aromas can overpower fresh perception.
Texture
Honey’s consistency varies from fluid to viscous. If crystallized, it may feel soft, pasty, or compact, with fine, medium, or coarse crystals, which can be smooth or angular.
Final Impressions
To refine your palate, compare notes after tasting—but avoid verbal reactions or expressions during the process to prevent bias. If tasting multiple honeys, allow at least five minutes between samples, rinsing with water or eating a slice of tart apple.
With practice, you’ll develop a memory for different honeys—acacia, chestnut, eucalyptus, sunflower, linden, and more—enhancing your ability to recognize them in the future.