Descriptive analysis in determining angelica honey aroma

The aim of the study is to substantiate descriptive descriptors of the aroma of monofloral angelica honey and to develop a methodology for descriptor analysis of the aroma. The objects of the study are six samples of angelica honey (collected in 2023) from different regions of Kuzbass, preliminarily identified by pollen analysis. General approaches to assessing the aroma of honeys during their identification are analyzed, distinctive features of the aroma of different types of honey are revealed. National standards regulating the requirements for the organoleptic assessment of honey quality are considered, basic terms for assessing the aroma of honey are provided. Honey aroma is considered as an essential criterion in identifying the species of honey, detecting counterfeiting and a determining indicator in product certification and examination of the quality and safety of honey. The absence of aroma characteristics for angelica honey in the current regulatory documents is noted. When performing the work, organoleptic methods of analysis were used in accordance with the requirements of GOST ISO 5492-2014, GOST ISO 13299-2015. As a result, a methodology for determining the aroma of angelica honey was developed. The optimal quantitative ratios of honey and distilled water, the temperature of the water during aroma tests were determined. Based on the obtained results of sample tests, a scale of aroma descriptors for identifying angelica honey was proposed: the aroma of angelica, umbellate, spicy, caramel, forest herbs, sweet and peppery. The selected descriptors are dominant, which is important for assessing the aroma of monofloral angelica honey. The aroma determination methodology can find practical application in conducting a qualitative sensory assessment of honeys for which there are no standardized aroma characteristics in the current regulatory documents.