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Colour identification as an important quality parameter of honey








Key words: 

honey, colour parameter, botanical origin


Honey is a natural food product that has a significant nutritional value of prophylactic and therapeutic properties. The quality and authenticity of honey can be determined by a lot of parameters. They can show a little differences between themselves, especially considering botanical origin of honey. One of them is colour, which is one of the most important feature taken into account by the consumers. The colour of the honey is usually determined by subjective methods.  The purpose of this study was to determine colour categories by sensory evaluation and to compare the results with reflectance spectrometry by Minolta Chromameter to find differences between the sensory analysis and with those got by reflectance spectrometry. The second aim of this study was to select the optimum background (white, grey, black) for the most accurate results by using the Minolta equipment. A total of 24 honey samples of different botanical origin collected from beekeepers from Poland was analysed.   The individual botanical origin of honey have significant differences in color. This can be proved both by instrumentally analysis and sensory analysis. Evaluation conditions (different colour of background – white, grey, black) do not affect the evaluation of the colour of honey by instrumentally analysis and sensory analysis. 

mgr inż. Natalia ŻAK

Gdynia Maritime University Faculty of Entrepreneurship and Quality Science

Department of Commodity Science and Quality Management

ul. Morska 81-87, 81-225 Gdynia,Poland

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