Sensory analysis applied to honey: state of the art

By M. Piana, L. P. Oddo, A. Bentabol, E. Bruneau, S. Bogdanov, C. Declerck. 2004

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An electronic tongue for honey classification (2008, methodology): “based on the physico-chemical properties and organoleptic analysis [14, 15].”
Optimization of FTIR-ATR spectroscopy for botanical authentication of unifloral honey types and melissopalynological data prediction (2015, methodology): “Honey types were determined in accordance with national regulations prescribed in the Ordinance on the quality of unifloral honey [44] and scientific literature [4].”
Composition and properties of Apis mellifera honey: A review (2018, background): “Honey aroma and taste are related to the volatile compounds (Montenegro, Gómez, Pizarro, Casaubon, & Peña, 2008; Piana et al., 2004), as well as to sugars, acids, amino acids, tannins and phenolics (White, 1979a).”