Abstract
The sensory profiles of thyme honey from the Greek islands with different thymus pollen grain contents (A: >60%, B: 40–60%, and C: 18–40%) were studied. The results of the physico-chemical analyses fulfilled the criteria set by international quality standards and, specifically, Greek legislation (moisture content < 18%, hydroxymethylfurfural < 10 mg/kg, and diastase activity > 20 DN). The sensory results showed that there were significant differences between groups with different pollen grain contents (p < 0.01) for all attributes except for floral aroma, with the Group A samples being the lightest in color (4.9 ± 1.8) and having the highest floral odor intensity (5.0 ± 2.0) and salty taste (3.5 ± 1.1). Additionally, samples with the highest pollen grain content (i.e., Group A) had olfactory notes of wood/wax/resin and a chemical aroma.
Highlights
The aim of this study was to determine the sensory profile of thyme honey from the Greek islands with different thymus pollen grain contents
The thyme honey samples were classified into three classes according to their thymus pollen grain content: A: >60%, B: 40–60%, and C: 18–40%, and they were stored at −18 ◦ C until analysis
The freshness and authenticity of the tested samples were confirmed by HMF and diastase activity analyses
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Honey is a natural food produced by honeybees from nectar or honeydew varying in chemical composition and in color, taste, and odor [1]. It mainly consists of sugars and contains many other substances such as proteins, enzymes, minerals, acids, and volatile compounds. Its properties depend on many factors such as the botanical and geographical origin, the intensity of nectar flow, the climatic conditions, the beekeepers’
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