Sensory Profile of Greek Islands Thyme Honey

The sensory profiles of thyme honey from the Greek islands with different thymus pollen grain contents (A: >60%, B: 40–60%, and C: 18–40%) were studied. results physico-chemical analyses fulfilled criteria set by international quality standards and, specifically, legislation (moisture content < 18%, hydroxymethylfurfural 10 mg/kg, diastase activity > 20 DN). showed that there significant differences between groups (p 0.01) for all attributes except floral aroma, Group A samples being lightest in color (4.9 ± 1.8) having highest odor intensity (5.0 2.0) salty taste (3.5 1.1). Additionally, (i.e., A) had olfactory notes wood/wax/resin a chemical aroma.