Sensory Profile Research Articles

SAAZ—Fine Aroma Hop Pedigree: A Review of Current Knowledge

The hop variety Saaz is well known over the world and is usually used for brewing of lager beers. Recently, the new related varieties Saaz Late, Brilliant, Comfort, and Shine were registered. Information about these varieties is splintered and often available only in the Czech language in regional journals. This review (i) summarizes previously published data (breeding history, genetic data, basic parameters such as yield, sensory profile, concentrations of key technologically important hop compounds), (ii) presents long-term data (2004–2021), and (iii) shows similarities/differences among these varieties. All Saaz varieties are typically fine aroma hops with a relatively low content of alpha bitter acids ranging from 5 to 7 wt%, cohumulone amounts lower than 30% rel., and hop oil content of about 1.0 wt%. Even though the new varieties have no identical chemical parameters to the original Saaz, they can substitute this established standard as well. Furthermore, the varieties Saaz Comfort and Saaz Shine show high resistance to Pseudoperonospora humuli as well as very good tolerance to drought.

PSVII-20 Effect of starch content in the concentrate of finishing bison on meat nutritional composition, quality, and palatability

Abstract According to the Saskatchewan Bison Association, in the last few years producers have not been able to fill the increasing demand for bison meat. Indeed, one of the main challenges faced by the bison industry is their ability to produce a consistent product in a relatively short period of time. Hence, it is necessary to optimize the productivity and profitability of feeding bison calves while ensuring the quality of the end product. This study aimed to evaluate the effects of different starch contents in the concentrate of finishing bison on meat nutritional composition, quality, and palatability. Yearling bison bulls [n = 48; commercial Wood × Plains, 435 ± 13.4 kg body weight (BW)] were homogenously distributed into 12 pens (4 bulls/pen) based on BW, and each pen randomly assigned (n = 6) to receive either a high- [51.4% dry matter basis (DM); n = 24 bison bulls) or moderate-starch (25.8% DM; n = 24 bison bulls) concentrate, alongside free access to water and grass hay bales. After 156 d of feeding, bison bulls were slaughtered in a commercial abattoir in AB, Canada. At 3 d postmortem, color values were measured at the ribeye between the 11 and 12th ribs. Subsequently, striploins from the left carcass sides were collected, weighed, vacuum packaged, and transported under refrigeration conditions to the AAFC-Lacombe Research and Development Centre, AB, Canada. On d 6 of ageing, striploins were unpacked and weighed to measure purge losses, and pH was collected. Subsequently, six 2.5-cm thick steaks were obtained for further nutritional analyses (minerals, cholesterol, vitamin B3, protein, fat, moisture, and fatty acids), shear force, color in retail display for 4 d, and descriptive sensory and flavor profile analyses performed by trained panelists. The dietary starch content did not affect the nutritional composition as well as the pH, 3-d color values, moisture losses, and shear force value of the bison meat (P > 0.1). However, the high-starch concentrate increased the meat luminosity (L*) after 4 d in retail display (P < 0.05) and initial and overall tenderness (P < 0.001), and decreased the amount of perceived connective tissue (P < 0.001). Additionally, spongy and rubbery textures were less frequently found by trained panelists in meat from bison fed a high-starch than a moderate-starch concentrate (P < 0.01 and 0.05, respectively). Regarding meat flavor, the high-starch concentrate decreased salty taste (P < 0.05) and burnt and livery aromas (P = 0.071 and 0.069, respectively) but increased metallic flavor (P < 0.01) and bitter taste (P = 0.076). In conclusion, the starch content in the concentrate of finishing bison did not affect the meat nutritional value. However, some positive effects on meat color and palatability were found when feeding bison a high-starch concentrate.

Diversity of Saccharomyces cerevisiae Yeast Strains in Granxa D’Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential

Yeasts play an essential role in the aroma and sensory profiles of wines. Spontaneous fermentations were carried out at the newly built winery of Granxa D’Outeiro. Yeasts were isolated from must at different stages of fermentation. Colonies belonging to Saccharomyces cerevisiae were characterised at the strain level by mtDNA-RFLPs. General chemical parameters and aroma profiles of the wines were determined using official OIV methodology and GC-MS analysis, respectively. The diversity of S. cerevisiae per fermentation ranged from 5 to 13 different strains depending on the grapevine variety. Out of 24 strains, strain B was the dominant yeast in most fermentations at different proportions, but strains D, E, and H also reached up to 25% of the total population in some fermentations. The yeast diversity was higher in the Lado fermentation than in those containing Treixadura. The chemical compositions of the wines revealed differences among them, with Loureira and Albariño wines showing the highest content of volatile compounds. The evaluation of their technological properties revealed the oenological potential of some strains of S. cerevisiae. The strains showing the best scores were selected to be used in future vintages to enhance the typicality of wines in the Granxa D’Outeiro winery.

Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

SummaryThe aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality.

Sensory profile of beverages produced from fermented coffee under different time and temperature conditions

Coffee, one of the most globally consumed beverages, exhibits varied economic values influenced by bean quality, prompting ongoing research for enhancement. This study aimed to assess the impact of coffee fermentation on sensory properties. Arabica beans (Catuaí Amarelo variety) were inoculated with Saccharomyces cerevisiae yeast at diverse times and temperatures, following a Central Composite Rotational Planning. Additionally, two roasting methods were examined. Sensory evaluation, conducted by a panel of 8 trained and certified tasters, focused on flavor, aroma, aftertaste, acidity, body, uniformity, balance, cleanliness, sweetness, and overall impression. While fermentation conditions and roasting methods did not significantly alter attributes like aroma, uniformity, cleanliness, and sweetness, improvements were noted in flavor, acidity, body, aftertaste, balance, and overall impression for coffees fermented at 22.5 °C for 30 h. However, increasing roasting intensity adversely affected sensory quality. Findings suggest that the studied fermentation parameters and roasting methods yielded marginal enhancements in sensory quality.

PROFILING SENSORY PADA PRODUK COKELAT PT. KAKAO BHINNEKA SEJAHTERA (MOODCO FINE CHOCOLATE) DENGAN METODE RATE-ALL-THAT-APPLY (RATA)

Chocolate is a processed food product based on cocoa beans which is processed using a machine. Differences in processing raw materials can produce different sensory characteristics that can affect consumer preferences. In this study, sensory descriptive analysis was carried out using the Rate-All-That-Apply (RATA) method to determine sensory profiles and to determine differences in sensory attributes of white chocolate (Kokoken Gulo Kaluku), milk chocolate (Arai), and dark chocolate (Idi' Cara'de). Based on the results, there are 4 attributes that are the same in each chocolate variant, namely glossy, snap, hardness, and mouthfeel melting. Kokoken Gulo Kaluku and Arai have the highest intensity on the mouthfeel melting attribute, while Idi' Cara'de has the highest intensity on the glossy attribute.

Key molecular compounds for simultaneous origin discrimination and sensory prediction of cocoa: An UHPLC-HRMS sensomics approach

Cocoa-based and chocolate mono-origin products are increasingly gaining market share because they are perceived by consumers as more valuable and high quality. A comprehensive characterization of the sensory profile of a specific geographical area is complex and different analytical and sensorial strategies have been adopted. This study focused on identifying molecular markers capable of discriminating between different origins and, at the same time, predicting their sensory attributes adopting a sensomics approach. The aim is to provide a useful tool for chocolate producers to effectively screen the origins of cocoa, controlling and optimizing the gustative properties and processing flow. An untargeted method was adopted, based on the coupling of UHPLC-HRMS, followed by the application of chemometric tools for the selection of 71 discriminating molecular markers for six origins. These markers, via OPLS-Regressions, also demonstrated a strong global correlation with the sensory descriptors, evaluated by trained assessors, allowing their prediction.

Characterization and Profiling of Key Odorants in Roasted Hybrid American-European Hazelnuts.

American-European hybrid hazelnuts (Corylus americana × Corylus avellana) are an emerging crop in the Upper Midwest of the United States that have been reported to have unique sensory characteristics compared to traditionally grown European hazelnuts. In this study, key odor-active compounds in a roasted hybrid hazelnut variety (C. americana × C. avellana) were identified and profiled across different hybrid hazelnut varietals to understand sensory differences. Gas chromatography/mass spectrometry/olfactometry analysis identified 33 odorants with high flavor dilution factors (FD ≥ 16) in the roasted hybrid hazelnut, including 2-acetylpyrazine and 2-aminoacetophenone as first reported hazelnut odorants. Descriptive sensory analysis profiles of the roasted hazelnut and an aroma recombination model consisting of 27 odorants quantified above their odor detection thresholds were not significantly different for the six evaluated attributes, confirming the aroma contribution of the identified odorants. Variation in all 33 aroma-active compounds across 12 hybrid and two European hazelnut varieties was visualized through principal component analysis and related to aroma profiles previously characterized by consumers.

Effects of Aging in Wood Casks on Anthocyanins Compositions, Volatile Compounds, Colorimetric Properties, and Sensory Profile of Jerez Vinegars

The Jerez (Sherry) vinegars, including Vinagre de Jerez, Reserva, and Gran Reserva, are crafted from Sherry wines and are protected under the Denomination of Origin in Spain. The aim of this study was to (i) characterize the physicochemical properties and composition; (ii) investigate the impact of the aging process on color properties, phenolics, volatile compounds, and sensorial profiles; and (iii) find a marker for tracing the authenticity of non-aged (Apto) and aged Jerez vinegars. The phenolic components were identified through LC-MS/MS, whereas the volatile compounds were examined using the GC-MS/MS technique. As the aging progressed, a decrease was observed in the levels of flavonol and phenolic acids, with anthocyanin components being undetectable in non-aged and aged samples. In the Gran Reserva variety, 2-methylbutyl acetate, acetic acid, and ethanol emerged as the predominant volatile substances. The presence of oaklactone and ethyl butanoate components served as marker substances to authenticate the Gran Reserva. Additionally, alterations in color properties were noted, marked by a decrease in yellow content and an increase in the red component depending on aging. Furthermore, novel sensory descriptors, such as vanilla, clove, woody, and nutty notes, and winy character emerged in the samples with prolonged aging.

South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables

The sensory and chemical properties of ‘Pinot Blanc’ wine from South Tyrol were studied in relation to vineyard location and winemaking technique. Musts and wines were collected from a local producer. Wines made with the same control vinification but from different vineyards (Aldino 800, Montagna 450, and Klaus 550 m.a.s.l) were analyzed. Then wines from grapes of the same vineyard but made with different vinifications (grape freezing and co-inoculation of yeast with malolactic bacteria, both compared against controls) were compared. The highest-altitude vineyard (cooler temperatures, increased UV radiation, and increased airflow) impacted positively the wine quality. The different vinifications produced differences at various storage times. Finally, sensory attributes predictors for the overall quality and related chemical variables were identified. As climate change pushes growers to increasingly high-altitude viticulture, if/when allowed by the environmental conditions, these results can contribute to understand which winemaking techniques are best in these more challenging conditions.

Assessment of auditory hypersensitivity in children and adolescents with Autism Spectrum Disorder: integrative review

Introduction: Individuals with Autism Spectrum Disorder may present impairments in communication, behavior, social interaction and changes in sensory processing with atypical responses to information from the senses, such as auditory hypersensitivity. Objective: to describe the methods of evaluating auditory hypersensitivity used in babies, children and/or adolescents with Autism Spectrum Disorder, through an integrative review. Data Synthesis: The study was carried out with the PVO strategy, in the months of October and November 2023, with the search key: “Infant” OR “Child” OR “Adolescent” AND “Autism Spectrum Disorder” AND “Hyperacusis” OR “ Hyperacuses” OR "Hearing” in 11 databases. Results: 7,071 studies were identified, after reading titles and abstracts, 59 were selected, 30 of which were duplicates and 29 were read in full. In the end, 10 articles were included. The majority of studies carried out audiological exams followed by a questionnaire, with the Sensory Profile questionnaire being the most common and the Otoacoustic Emissions, Brainstem Auditory Evoked Potential and Immittance Tests being the most common. The sounds that cause the most discomfort are: sounds of strong intensity in general, such as, vacuum cleaner and hairdryer. The most common emotional reaction was crying and physical reactions, covering the ears and running away. Conclusion: It was noticed that the majority of studies reported in this review demonstrate that for the investigation of auditory hypersensitivity, it can be both questionnaires and hearing exams were used in children and adolescents with auditory hypersensitivity, making it necessary to carry out more studies on the subject to standardize an assessment for auditory hypersensitivity.

The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties.

The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed in small-scale and pilot fermentations for both white (Riesling and Sémillon) and red (Cabernet Sauvignon and Syrah) wines and evaluated by GC-MS analysis and the rate-all-that-apply (RATA) method. Compared to commercial yeast strains, the indigenous yeasts were able to produce higher concentrations of ethyl esters and fatty acid ethyl esters, and higher alcohol, resulting in higher odor activity values of fruity, floral attributes. Marked varietal effects were observed in the pilot fermentation, but yeast strains exerted a noticeable impact in modulating wine aroma and sensory profile. Overall, indigenous yeast could produce more preferred aroma compounds and sensory characteristics for both white and red wines, demonstrating the potential for improving wine quality and regional characteristics.

Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice.

Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. Consequently, numerous studies have explored consumer-based methodologies as potential replacements for DA; however, their efficacy for product optimization remains limited. Therefore, this study was conducted to explore the potential of optimizing products using two consumer-based profiling techniques as alternatives to DA in external preference mapping (EPM). Overall, 8 trained panelists profiled 12 sensory attributes of 7 commercial apple juices, whereas 160 consumers assessed the same attributes using a 5-point rate-all-that-apply (RATA) scale and a 10 cm intensity scale (IS). Danzart's response surface ideal modeling was employed to identify optimal products using DA, RATA, and IS through barycenter calculations, focusing on three products from the original consumer test located around the group ideal point. Overall, the ideal products of the group and their sensory characteristics were successfully identified using DA, RATA, and IS. Regarding sensory intensities, high concordance was observed between DA and RATA (Rv = 0.92) and between DA and IS (Rv = 0.91). Overall liking and preference scores for products mixed at the optimal ratio for each method showed no significant differences in preference among the ideal products identified using DA, RATA, and IS. This study suggests that both RATA and IS are viable alternatives to DA in EPM for identifying ideal sensory profiles.

Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis.

The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as "fishy", "milky", and "T-sweet" attributes. IFs with shorter storage times were highly associated with "milky" aromas and "T-sweet" tastes, whereas IFs with longer storage times exhibited a strong correlation with "fishy" and "oxidation" aromas. External preference analysis highlighted that the occurrence of "fishy" and "oxidation" aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of "milky" and "creamy" aromas and "T-sweet" tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF.

Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp.plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

Inconsistency in quality remains a problem for Indonesian cocoa beans. This resulted in low-priced cocoa beans, significantly affecting the livelihood of its farmers. Optimization in cocoa bean processing methods focused on practical and high-value-added technology is urgently needed to solve the issue. This study aimed to evaluate the potential application of an alternative method based on de pulping treatment and adding Lactiplantibacillus plantarum subsp. plantarum HL-15 as a starter culture in cocoa post-harvest processing. The physical and sensorial quality of cocoa beans obtained from the method were evaluated. Microbiological growth patterns during fermentation were analyzed to better understand the effect of L. plantarum HL-15 addition. Economic comparative analysis was done to assess the feasibility of implementing the alternative method. The results showed that depulping and adding L. plantarum HL-15 before fermentation could produce high-quality cocoa beans with an outstanding sensory profile. Lactiplantibacillus plantarum subsp. plantarum HL-15 exhibited the ability to regulate microorganism consortia and suppress the growth of fungi. Combining this fermentation technique with by-product utilization based on the production of probiotic drinks could support the smallholder's livelihood by increasing the added value of cocoa beans and providing significant income.

Transmethylation and Oxidative Biomarkers in Children with Autism Spectrum Disorder: A Cross Sectional Study.

We aimed to investigate the potential role of biomarkers of transmethylation, oxidative stress, and mitochondrial dysfunction in children with Autism Spectrum Disorder (ASD) by comparing them with that of typically developing children (TDC) controls. We also tried to correlate them with severity of autism, sensory issues, behavioural comorbidities and developmental quotients 119 with ASD and 52 age and sex matched typically developing children (TDC) controls were enrolled excluding those with chronic-illness or on any antioxidant therapy/multivitamins/anti-epileptic drugs. Median levels of biomarkers- serum homocysteine, cysteine, methionine, urine uric acid-to-creatinine ratio, arterial lactate, serum vitamin E, vitamin B12, folate, Nε-carboxymethyllysine, Nω- carboxymethylarginine (CMA), dityrosine and MTHFR C677T polymorphism were calculated. Children with ASD were further characterised using Childhood Autism Rating Scale-2, Childhood behavioural checklist, child sensory profile 2 caregiver questionnaire, Developmental Profile 3 for any correlation with the various biomarker levels. The median level of serum homocysteine in ASD group was 9 μmol/L(Range, 7- 16μmol/L), which was significantly higher than controls 7 μmol/L(Range, 4- 11μmol/L)(p=0.01). The prevalence of hyper-homocystinemia(>15μmol/L) was 13.4% in ASD as compared to 3.8% in controls with a significant difference(p=0.04). Dityrosine level was higher among ASD children when compared to TDC (9.8 vs 2.2 counts per second(cps), p<0.001). No significant correlation was found between prevalence of hyperhomocysteinemia and severity of autism/DQ/behavioural issues. No significant difference was found between the median levels of other biomarkers. Results support possible role of transmethylation defects and oxidative stress in ASD pathogenesis. Further studies are warranted for a better understanding of ASD pathogenesis.

Examination of the Relationship Between Sensory Processing Skills, Kinesiophobia and Fear of Falling in Older Adults with Hypertension and Normotension

ABSTRACT Objectives The aim of the study was to investigate fear of falling, kinesiophobia, and sensory processing in older adults with hypertension and normotension. Methods Older adults, 62 with hypertension and 62 with normotension, aged 65–84 years were included in the study. The assessment of fear of falling was conducted using the Tinetti Falls Efficacy Scale, kinesiophobia was evaluated with the Tampa Kinesiophobia Scale, and sensory processing skills were analyzed with the Adolescent/Adult Sensory Profile. Results Significant differences were found between the groups in terms of vestibular processing, visual processing and activity level, fear of falling and kinesiophobia (p < .05). No significant differences were found between the groups with respect to taste/smell, tactile, and auditory processing skills. The findings revealed that older adults with hypertension exhibited diminished vestibular and visual processing abilities, reduced activity levels, and heightened concerns about falling and a tendency to experience kinesiophobia. Fear of falling and kinesiophobia were found to increase with decreasing vestibular processing skills and activity levels in both groups (p < .05). Regression analysis revealed that age, kinesiophobia, vestibular processing, and activity levels were significant determinants of fear of falling (p < .05). Conclusion It is recommended that older adults with hypertension be assessed in terms of sensory, functional, and mental health, with the objective of planning appropriate intervention approaches.

Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects

SummaryThe consumer is looking for foods that can satisfy the need to combine nutrition and well‐being, not only balanced in their composition but also endowed with properties that can improve, or at least maintain, a good state of health. The study aims to enrich the short‐crust pastry with raspberry powder, as a base for breakfast biscuits, increasing its antioxidant properties. Optimising the extent of integration with raspberry powder helped avoid interference with the cross‐linking process of the gluten mesh. The reformulation of shortbread cookies was compared with that of non‐enriched biscuits to define chemical composition, antioxidant potential, and sensory profile. A consumer test helped to evaluate the acceptability of the new formulations. The results indicate that the integration with the optimal identified percentage of raspberry powder, by‐products of juice production, represents an excellent matrix to increase the health properties of shortbread cookies, improving functionality and sensory acceptability.

The Role of Hopelessness in Patients With Borderline Personality Disorder.

The goal of this study was to evaluate specific characteristics associated with hopelessness, potentially correlated with coping strategies, sensory profile, and alexithymia in patients with borderline personality disorder (BPD). Two hundred twenty-four (N=224) inpatients completed a clinical interview with administration of the Beck Hopelessness Scale (BHS), the Adolescent/Adult Sensory Profile (AASP), the Coping Orientation to Problems Experienced Inventory (COPE), and the Toronto Alexithymia Scale (TAS). Hopelessness was significantly associated with female gender, more hospitalizations, current suicidal ideation, number of suicide attempts, current and lifetime medication abuse, and alcohol misuse. Furthermore, patients with BHS ≥ 9 had higher scores in low registration, sensory sensitivity and sensation avoiding in AASP, higher rate of alexithymia, and the use of maladaptive coping strategies. Hopelessness in BPD was associated with higher severity of illness, alternative process sensory input from the environment, reduced ability to cope with stressful events, and alexithymia. Therefore, a routine assessment of hopelessness in patients with BPD could lead to better and more specific therapeutic strategies.

Sugar profile and sensory properties of honey from different geographical zones and botanical origins in Tanzania

Honey composition and sensory properties depend greatly on its botanical and geographical origins. In this study, the sugar profile and sensory properties of honey samples from different geographical zones and botanical origins in Tanzania were investigated. Thirty-two samples (3 zones x 2 origins x 4 samples) + (2 zones × 1 origin x 4 samples) were collected from the seven regions in five zones as follows; Simiyu (lake zone), Tabora and Dodoma (central zone), Manyara (northern zone), Morogoro (eastern zone), and Kigoma and Katavi (western zone) and evaluated for sugar profile and sensory properties using standards methods. Honey samples were primarily composed of fructose (39.5–47 g/100 g), glucose (32.0–35.0 g/100 g) and a small amount of sucrose (5.1 ± 0.50–7.3 ± 0.7 g/100 g). The total sugar ranged from 72.6 to 75.8 g/100 g/100g. The variations in sugar contents between zones and botanical origin were significant (p < 0.05) except for glucose. Sample from miombo origin in the lake and eastern zones had the highest fructose value (41.9 ± 0.8–42.04 ± 4.34 g/100 g) compared to lowest values (39.5 ± 2.17 g/100g) in a western zone while northern and lake zones had significantly (p < 0.05) highest and lowest sucrose values respectively. In all zones, acacia samples had higher fructose and sucrose contents than their miombo counterparts. As for the sensory profile, miombo samples in the western zone had significantly (p < 0.05) higher colour (8.0 ± 0.64) and aroma (7.5 ± 1.09) intensities while the lake zone samples had higher clarity (6.9 ± 1.76) than other zones’ samples. The findings have demonstrated that the geographical and botanical origins have a significant impact on the sugar profile and sensory profile of Tanzania honey. However, despite the variations, the consumption of honey from these zones and origins should be encouraged in light of their nutritional and related known health benefits.