SummaryThis study was conducted to investigate the effect of four blossom honey types (orange, chestnut, heather and cotton) on a group of quality characteristics of thyme‐type based mixture preparations. Mixture ratios were prepared at 0%, 50% and 100% per blossom honey‐type and then were blended with thyme honey in parts 1:1. The melissopalynological, sensory and physicochemical quality characteristics for each blend were monitored. A three‐level, four‐factor orthogonal array according to the Taguchi method was utilised to plan the experiments maintaining the thyme component as a ‘slack‐variable’ to contain the number of performed trials. Subsequent anova treatment revealed that only a pure orange‐type blend favours the simultaneous maximisation of aroma (P < 0.05) and the minimisation of electrical conductivity (P < 0.05). Finally, there was a significant effect of chestnut‐type blend content on microscopical and physicochemical characteristics (P < 0.05), nevertheless, their corresponding signal‐to‐noise ratios are maximised only at a concentration of zero value.