The first step in honey tasting and honey sensory analysis is the visual assessment. Clarity, colour, homogeneity, crystalization are some features we have to describe and assess, when taking a first look of the sample. Odour and flavors may come next.
The first thing we have to look is the homogeneity of the honey. This affects the crystal mass, the possible phase separation, the form of crystalization. But don't be confused; in honeys that tend to crystallize, like orange or cotton honey, opacity should not considered a defect.
Opacity is not a defect in crystallized honey
The presence of big air bubbles is often a consequence of potting crystallized honey. It is not a quality defect, however it might affect an assessment at a honey competition.
The presence of foam is also a matter of potting, melting crystallized honey, honey extraction from the comb.
Another factor that depends entirely on the beekeeper is honey clarity. Foreing particles should not be present in any type of honey, and their occurence is an important factor, lowering the score of the assessment.
Different types of honey in a local market in Europe
A sweet palette of colors and flavors
Color is only related to the botanical origin of the honey. Thus, it is evaluated only in reference to the color reflecting the specific unifloral honey.
Terms that are used in the visual assessment of honey could be liquid, crystallized, homogeneous, irregular crystallization, phase separation, foam impurities, presence of air bubbles, etc.
For color, the palette is endless, with tones of yellow, brown, orange, beige, whitish, amber, ivory, hazel.
Buzz on over and join us for our next honey tasting Odyssey in Athens! Dive into the sweet world of Greek honey like a seasoned honey sommelier!
Make your reservation by emailing us at athenshoneytasting@gmail.com
