*2.2. Sensorial Analysis*

Sensory analysis (visual, olfactory and gustatory characteristics) of collected honey samples was performed by a tasting panel constituted of a group of tasters (8 people) previously selected and trained according to international standards. The sensory test was performed in a sensory room under natural white light at room temperature. The samples were presented to the panel as 20 mL in small transparent glasses. Water was provided for rinsing the mouth between samples. Each honey sample was individually evaluated by descriptive grades using scales (1–10). The descriptors used for the evaluation can be seen in Table 2.

