*2.2. Sensory Analysis*

The bases for this form of research are the senses and feelings related to the smell, taste, color, appearance, and consistency of the product. This is a characterization analysis for honey varieties and their geographical origin, but also contributes to determination of their quality.

It is used to control the quality level and classification of honeys of particular varieties and to detect changes in physicochemical and biological parameters. The method is dependent on the experience of the assessment team and must be supported by physicochemical tests. The result of the study depends on the experience of the research team [66–72].

This method is subjective and unreliable when examining less well-known honeys, because there is no reference point [65].

Exceeding the limit values of the sensory parameters.

The color, smell and taste of honey may depend on many factors, such as the origin of pollen, climate, weather conditions and storage time and conditions. Any change in these factors may result in organoleptic characteristics different than those standard for a given variety. The composition of the colored substances depends on the botanical origin of the honey and the place where the melliferous plants grow [54]. The content of aromatic substances decreases during heating and long storage [34,35].

Honey in its fresh and mature form should be a clear, highly hygroscopic liquid with a density of 1.38–1.45 g/cm3. The concentration of sugars (especially invert sugar and sucrose) affects the viscosity and density of honey in direct proportion [53].

Viscosity and crystal formation—crystallization is a natural process in honey. This process does not reduce the quality of the honey, but consumers prefer liquid honey. Glucose is responsible for the crystallization of honey, which is in a supersaturated state and therefore tends to reach equilibrium by crystallizing. Honeys with a predominance of fructose over glucose crystallize more slowly or not at all, e.g., acacia honeys. Fructose concentrates the solution, along with other sugars, and increases its viscosity, which makes it difficult for honey to crystallize. On the other hand, honeys with a predominance of glucose crystallize faster (rapeseed honey and dandelion honey). This parameter is not regulated by legal acts, but the very appearance of honey can indicate whether the honey is of the right variety and whether it has been heated [52].
