Effects of the Use of Essential Oils on the Organoleptic Characteristics of Honey

Abstract

The paper presents the results of the organoleptic analysis of honey after feeding colonies with sugar syrup with addition of essential oils. The honey samples were collected from the Murani apiary, Timis County, between 29.03.2021 - 10.05.2021, totalling a number of 135 samples. These were classified into samples collected before the administration of the sugar syrup with essential oil, samples collected after the administration of the syrup with the addition of essential oil and samples collected after the rapeseed harvest. In the sugar syrup administered to colonies, the following essential oils were used: essential oil of thyme, rosemary, basil, mint, juniper, oregano, cloves, cinnamon. The honey samples were transported, stored and processed in appropriate conditions. The organoleptic evaluation was performed in terms of taste, smell, consistency, appearance and colour. Results with improvement effects were recorded by the essential oils used, in terms of the sensory characteristics analysed, compared to the control variant.

Keywords

• organoleptic evaluation
• honey
• essential oils