Organoleptic and laboratory analysis of flavoured acacia honeys

Janda, Zsófia and Szabó, Rubina Tünde (2026) Organoleptic and laboratory analysis of flavoured acacia honeys. ANIMAL WELFARE ETOLÓGIA ÉS TARTÁSTECHNOLÓGIA / ANIMAL WELFARE ETHOLOGY AND HOUSING SYSTEMS, 22 (1). pp. 20-27. ISSN 1786-8440

Preview

Text 002_AWETH_22_1_18_25_Janda.pdf - Published Version Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (197kB) | Preview

Abstract

Our goal was to examine the organoleptic and laboratory (pH value, oxidation-reduction potential, electrical conductivity, total dissolved solids, salt, colour and viscosity) characteristics of acacia honey-based flavoured honeys. The purpose of the tasting was to assess consumer perceptions and rankings of five different varieties of acacia honey—lavender, sour cherry, elderberry, water mint, and lemon balm. The overall impression showed that the lemon balm and lavender honeys were the most favourable flavoured honeys. The black elder and sour cherry honeys ranked in the middle of the scale, while the water mint honey received the lowest overall rating, mainly due to its unique, divisive flavour. The water content remained below 18.5% in all flavoured honeys. Electrical conductivity, pH, and salt content also fall within the usual, safe ranges, meaning that the added plant-based ingredients did not impair quality parameters. Our results confirmed that, with good technology, continuous monitoring, and careful selection of raw materials, flavoured honeys are not only safe but also offer a new, consumer-friendly experience on the market.

Actions (login required)

Edit Item