SENSORY PROPERTIES OF FLOWER HONEY IN BOSNIA AND HERZEGOVINA

Abstract

The chemical composition, physical and sensory properties of honey vary depending on regional and climatic factors in which honey plants thrive, then on the botanical origin of nectar, the length of storage - maturation of honey in hives, as well as the conditions of processing and storage of honey until use. Products from one area may have an added value that increases its quality compared to similar products from another area. The aim of this study was to determine, based on flower honey samples collected from different geographical areas of B&H, which sensory indicators are characteristic for a particular area. 120 honey samples from 4 geographical areas were examined. The quality assessment of flower honey was carried out in accordance with the rules of the Ordinance on honey and other bee products (Official Gazette of B&H, No. 37/09) and EU Directive 2001/110/ EC. The sensory properties of honey were determined. Flower honey samples, classified according to geographical regions, were found to show some variability in sensory properties.