Sensory analysis as a tool for defining the properties of honey produced in the region of Rtanj Mountain (Serbia)

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.