Abstract:
Increasing interest in honey consumption results from consumers’ orientation towards a
healthy lifestyle. Its price strictly related to its botanical and geographical origin, which has
to be stated on the label. Th Republic of Serbia is characterized by a long tradition in beekeeping. These facts point to the necessity of continuous quality control of honey produced
in Serbia with the focus on special honey types with protected botanical and geographical
origin. An authentic honey shows unique characteristics that are reflected in its unique sensory properties. The aim of present study was to determine sensory profile of Rtanj honey by
evaluating its color, odour, taste, flavour, and textural properties that can be used in definition of sensory local uniqueness of this honey. A total of 65 samples of Rtanj honey from
three production year (2020, 2021 and 2022) were collected directly from beekeepers and
analyzed by trained sensory panel (10 members, 6 women and 4 men, 25 - 56 years of age).
For Quantitative descriptive analysis, a 10-cm unstructured line scale was used. Rtanj honey
is a polyfloral flower honey with color that varies from light ocher yellow to light amber (12
- 65 mm, rated on Pfund's color scale). The taste of Rtanj honey develops from moderately
sour to moderately sweet, often with the appearance of a slightly bitter aftertaste followed by
the pungency and a burning sensation in the throat. Depending on the dominant honey
plants, the odour and flavour of Rtanj honey represent a harmonious combination of herbal,
fruity and floral notes that can be very subtle, barely noticeable to moderately pronounced.
The odour of Rtanj honey is reminiscent of dried herbs, fermented and processed fruit, with
light floral notes. The flavour of Rtanj honey is of weak persistence, and during consumption it was noticeable milk caramel and fried sugar, fresh and fermented fruit and fresh flowers. Rtanj honey is of moderate to high viscosity, it crystallizes in the form of moderately
coarse to coarse crystals.
