The sensory quality of honey can be very different due to the various types of honey. Although always the same aroma compounds form the basis for the typical honey aroma, different raw materials and external influences lead to quantitative differences and probably to off-flavours.
Honey producers as well as hobby beekeepers strive to produce a product of excellent sensory quality. In companies, for example, this can be assessed using trained sensory panels in regular internal quality controls. To train such a panel or your own nose accordingly, the following compilation of reference aromas is suitable.
Each sensory kit contains 23 ampoules with one selected aroma compound per ampoule. Whether your interest in the flavour of honey is of professional or private nature,
aromaLAB´s sensory kit for key aroma compounds and off-flavours in honey is the right choice for you. It is ready to use, easy to handle and comes with a detailed instruction for correct and effective use. For further information please
contact aromalab GmbH.
The honey kits are shipped by the Tentamus labororatory aromaLAB GmbH in Planegg, Germany.
| No. |
compound |
odour quality |
property |
| H1 |
(E)-β-damascenone |
cooked apple |
key aroma compound |
| H2 |
phenylacetic acid |
bees wax |
key aroma compound |
| H3 |
phenylacetaldehyde |
floral |
key aroma compound |
| H4 |
2,3-butandione |
butter |
key aroma compound |
| H5 |
dimethyltrisulfide |
cabbagge |
key aroma compound + off-flavour |
| H6 |
3-methylbutanal |
malty |
key aroma compound |
| H7 |
3-methylbutanoic acid |
cheese |
key aroma compound + off-flavour |
| H8 |
(E;E)-2,4-decadienal |
fatty |
key aroma compound |
| H9 |
vanillin |
vanilla |
key aroma compound |
| H10 |
3-phenylpropanoic acid |
goat |
key aroma compound |
| H11 |
eugenol |
clove |
key aroma compound |
| H12 |
p-anisaldehyde |
aniseed |
key aroma compound |
| H13 |
furaneol |
caramel |
key aroma compound + off-flavour |
| H14 |
2-aminoacetophenone |
foxy |
key aroma compound + off-flavour |
| H15 |
2-methoxyphenol |
smoky |
off-flavour |
| H16 |
4-methylphenol |
horse stable |
key aroma compound + off-flavour |
| H17 |
3-methylindol |
fecal |
key aroma compound + off-flavour |
| H18 |
thymol |
ethereal |
off-flavour |
| H19 |
3-ethylphenol |
leather |
off-flavour |
| H20 |
ethyl butanoate |
fruity |
key aroma compound + off-flavour |
| H21 |
ethanol |
pungent |
off-flavour |
| H22 |
benzaldehyde |
almond |
off-flavour |
| H23 |
acetic acid |
vinegar |
off-flavour |
