Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria

There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sensorial profile of honey in relation to botanical origin remain insufficient. This study aimed to understand the relationships between sensory profile and various chemical compounds (minerals, sugars, water content and volatiles) of three monofloral honeys (Atractylis serratuloides, Retama sphaerocarpa and Eruca sativa) produced in Algeria using principal component analysis. Crystallization was detected as a distinctive attribute of Eruca and Atractylis honey. A candy aroma and odor with floral nuances, light color, crystallized state and the volatile compounds Alpha-Bisabolol and Beta-eudesmol characterized the Atractylis honey. Eruca honeys were distinguished by an animal and degraded odor, bitter taste, light color and the presence of Dimethyl trisulfide and Dimethyl tetrasulfide. Finally, a vegetal aroma, some saltiness and sourness, dark amber color, lower sugar content, higher K content and Lilac aldehyde and Lilac aldehyde D characterized Retama honeys.