Defects & conformity
Tasters verify the absence of defects (such as fermentation, smoke, or chemical taints) and conformity to botanical origin standards by comparing to memorized references.
26 protocols · One standard
Sensory Quality System™
Honey
Raw, monofloral, blended, comb and flavoured honey — clarity, aroma typicity and floral authenticity.
Honey Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure honey excellence?
To identify the excellence of honey through sensory analysis, a structured evaluation of appearance, aroma, flavor, texture, and aftertaste is performed, typically using protocols from international standards and trained sensory panels.
Some of the sensory attributes evaluated
Appearance
Color, clarity, crystallization state are visually assessed.
Aroma
Evaluation of aroma strength and character (e.g., floral, fruity, or malty) both by sniffing (pronasal) and retronasal during tasting.
Taste
Sweetness, acidity, bitterness — flavor profile and aftertaste persistence using the honey aroma wheel.
Texture
Thickness, smoothness, crystallinity, adhesiveness. Assessed by movement on the tongue and palate.
Aftertaste
Whether it is pleasant, lingering, or includes undesirable sensations like harshness or astringency.
Implementation
Panels typically consist of at least 4–6 trained tasters.
Samples are served blind, at controlled temperature, in identical neutral vessels.
Scores are recorded independently on the 100-point sensory sheet before panel calibration.
These methods and criteria allow for a comprehensive sensory identification and grading of honey excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your honey for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.