Comparison of Principal Component and Sensory Directed Analysis for the Differentiation of Aroma Characteristics of Honey from Different Botanical Sources

Honey is a natural food product, widely consumed both for its sweet taste, it’s flavor and for medicinal benefits. Honey varieties have different aroma profiles due to several factors. These include the source of the nectar, geographical location, climate conditions, and the processing methods used. The distinctive flavors of honey are influenced by the nectar sources such as clover, wildflower, acacia, alfalfa, and buckwheat. These characteristics are recognized by consumers who often specifically look for them, thereby notably augmenting the value of honey compared to other sweeteners. Understanding the sensory characteristics of different botanical origins of honey can provide insight into the reasons for consumer preferences.

In this study, honey was analyzed to determine sensory differences related to botanical origin. An immersive TF-SPME/Twister® technique was used as a solventless means to extract and concentrate analytes from honey samples. The two approaches of PCA and SDA were used to differentiate the honey types and determine which provided the data necessary to distinguish the aroma profiles of the honey effectively.