In the present study, sensory and physicochemical properties of raw honey samples originating from different floral sources of India were investigated. Sensory analysis was carried out by quantitative descriptive analysis method. Samples having higher scores for flowery aroma, amber colour together with less crystallization were perceived to be more desirable with greater acceptability. The values obtained for electrical conductivity (0.28–1.0 mS/cm), moisture content (18.37–22%), HMF content (3.65–23.16 mg/kg), free acidity (14.83–40.17 meq/kg), pH (3.81–4.85), ash (0.08–0.49%), specific gravity (1.39–1.42 g/cm²), total reducing sugars (64.91–71.39%) and protein content (0.16–0.70%) were within the criteria set by International regulations of quality. To classify and differentiate unifloral honeys originating from nine botanical origins, the data matrix was also subjected to principal component analysis. The overall results revealed that both the sensory and physicochemical properties of honey can be used as indicators not only of quality but also of origin.

在本研究中，对源自印度不同花卉来源的未加工蜂蜜样品的感官和理化性质进行了研究。感官分析采用定量描述分析法进行。具有较高花香，琥珀色和较少结晶度的样品被认为是具有较高可接受性的更合乎需要的样品。获得的值包括电导率（0.28–1.0 mS / cm），水分含量（18.37–22％），HMF含量（3.65–23.16 mg / kg），游离酸度（14.83–40.17 meq / kg），pH（3.81– 4.85），灰分（0.08–0.49％），比重（1.39–1.42 g / cm ²），总还原糖（64.91–71.39％）和蛋白质含量（0.16-0.70％）均在国际质量法规设定的标准之内。为了对来自九种植物来源的单花蜂蜜进行分类和区分，还对数据矩阵进行了主成分分析。总体结果表明，蜂蜜的感官和理化特性不仅可以用作质量指标，而且可以用作来源指标。