FOR SENSORY ATTRIBUTES
Sensory evaluation enables us to identify and quantify certain defects (fermentation, impurities, off-odours and flavours). For this report, sensory tests were conducted in the food-and-nutrition department of a reputed college of Delhi University, under the guidance/supervision of professors and technical experts.
The panellists judged the following parameters on a five-point scale where 5 stood for excellent, 4 for good, 3 for average, 2 for poor, and 1 for very poor. The average score for each parameter is shown in the given table.
Colour and appearance:
The colour of honey shall be uniform throughout and may vary from light to dark brown. It shall be clear. When visually inspected, the honey shall be free of any foreign matter such as mould, dirt, scum, pieces of beeswax, fragments of bees and other insects, and any other extraneous matter.