*Article* **Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia's Region (Algeria)**

**Asma Ghorab 1,2,\*, María Shantal Rodríguez-Flores 2, Rifka Nakib 2,3, Olga Escuredo 2, Latifa Haderbache 4, Farid Bekdouche 5 and María Carmen Seijo 2,\***

	- Laboratory of Food Quality and Food Safety, University of Mouloud Mammeri, Tizi Ouzou 15000, Algeria

**Abstract:** This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a grea<sup>t</sup> diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (*Hedysarum*, *Trifolium*, Genisteae plants), Asteraceae plants, Ericaceae (*Erica arborea* L.) or *Myrtus* and *Pistacia*. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.

**Keywords:** honey; Babors Kabylia; sensorial properties; melissopalynology; quality parameters; multivariate analysis
