Sensory, Antioxidant and Physicochemical Influences on the Likeability of a Selection of Commercially Available Australian Honeys

Honey’s composition and appearance are largely influenced by floral and geographic origins. Australian honey is frequently sourced from supermarkets; however, properties associated with consumer preference are relatively unknown. A sensory and in-vitro analysis was completed on a selection of commercially available Australian honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). In-vitro analysis included colour intensity (mAU), phenolic content, antioxidant characteristics (DPPH, CUPRAC) and physicochemical properties (pH, viscosity, Total Soluble Solids). When compared to the most liked honey sample, 23 samples were liked significantly less (p < 0.05). Likeability of honey was positively associated (p = 0.005) with perceived sweetness and it was negatively associated (All p < 0.05) with crystallisation; odour intensity; waxy, chemical, and fermented smell; mouthfeel; aftertaste; sourness; bitterness and pH. Price (USD/100 g) was not associated with likeability (p = 0.143), indicating price value potentially does not influence consumer preference. Conclusively, significant differences between the likeability of honey samples demonstrate that not all sampled honeys are of the same quality to consumers. Additionally, the number of negative associations with likeability indicate consumer honey selection could occur due to the disapproval of properties, leading to their purchase rejections.