The sensory-chemical profiles of Finnish honeys (labeled as buckwheat,
cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral
honeys) were investigated using a multi-analytical approach. The sensory
test (untrained panel, n = 62) was based on scaling and
check-all-that-apply (CATA) methods accompanied with questions on
preference and usage of honey. The results were correlated with
corresponding profiles of odor-active compounds, determined using gas
chromatography coupled with mass spectrometry/olfactometry (GC–MS/O).
Botanical origins and chemical compositions including sugars were
evaluated using NMR spectroscopy. A total of 73 odor-active compounds
were listed based on GC–O. Sweet and mild honeys with familiar sensory
properties were preferred by the panelists (PCA, R²X(1) = 0.7)
while buckwheat and cloudberry-bog honeys with strong odor, flavor and
color were regarded as unfamiliar and unpleasant. The data will give the
honey industry novel information on honey properties in relation to the
botanical origin, and consumer preference.