Journal of Nutrition,Fasting and Health

Journal of Nutrition,Fasting and Health

Sensory Characterization of Iranian Honey Samples Using the IHC Sensory Wheel

Articles in Press

Document Type : Research Paper

Authors
Samane Yaghoobifaz 1
Saeid Khanzadi 1
Mohammad Hashemi 2
1 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
2 Medical Toxicology Research Center, Mashhad University Medical Sciences, Mashhad, Iran.
10.22038/jnfh.2026.93972.1617
Abstract
Honey is a complex natural product whose sensory characteristics are strongly influenced by botanical origin. In this study, the sensory profiles of 28 Iranian honey samples (25 monofloral and 3 multifloral) collected from different geographical regions of Iran were evaluated using the standardized International Honey Commission (IHC) sensory protocol and Honey Sensory Wheel. A trained panel of 20 assessors performed descriptive sensory analysis of aroma, flavor, taste, mouthfeel, and aftertaste using a 10-point intensity scale. Descriptive statistics were complemented by principal component analysis (PCA) and permutational multivariate analysis of variance (PERMANOVA). Prior to PCA, sampling adequacy was confirmed by a Kaiser–Meyer–Olkin (KMO) value of 0.579 and a significant Bartlett’s test of sphericity (χ² = 169.51, df = 66, p < 0.001). The first two principal components explained 42.45% of the total variance (PC1 = 25.91%; PC2 = 16.54%). PC1 was primarily associated with taste-related attributes, including bitterness, warmth, saltiness, and vegetal notes, whereas PC2 was positively associated with aroma-related descriptors such as olfactory intensity, floral notes, and aromatic perception. Radar plots and heat map visualization further highlighted both inter- and intra-botanical variability among honey samples. PERMANOVA confirmed a significant effect of botanical origin on the overall sensory profile of honeys (p = 0.001). These findings demonstrate that sensory profiling contributes to the differentiation of Iranian honeys according to botanical origin and may serve as a complementary tool alongside physicochemical and melissopalynological approaches for honey characterization and authenticity assessment.
Keywords
Sensory profiling
Honey
IHC sensory wheel
Botanical origin
Subjects
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Journal of Nutrition,Fasting and Health

Articles in Press, Accepted Manuscript
Available Online from 28 September 2026

  • Receive Date 31 December 2025
  • Revise Date 02 August 2026
  • Accept Date 13 September 2026