Physicochemical Integrity and Sensory Profiling of Algerian Honeys: Insights into Floral Diversity and Consumer Perception

This study presents a preliminary characterisation of 37 honey samples from western Algeria, encompassing a wide range of botanical origins such as lavender, rosemary, thyme, euphorbia, eucalyptus, sage, and multifloral varieties. A series of quality-related physicochemical parameters were determined, including moisture, pH, free acidity, electrical conductivity, hydroxymethylfurfural (HMF), proline, sugar profile (glucose, fructose, sucrose), optical rotation, and chromatic attributes (L*, a*, b*, chroma, and hue angle). All measured values complied with established European regulations, indicating overall product conformity. Notably, proline and HMF contents served as useful indicators of freshness and botanical authenticity. Colour variation among samples further reflected floral diversity. To assess consumer-relevant features, a sensory comparison was carried out between the Algerian honeys and four well-characterised Polish references. A dual sensory protocol was applied, combining a five-point hedonic test (evaluating taste, aroma, and colour preferences) and a Check-All-That-Apply (CATA) questionnaire using eleven sensory descriptors. While Polish honeys generally scored higher in hedonic ratings for taste and aroma, several Algerian samples displayed comparable consumer acceptance, particularly those derived from rosemary and multifloral sources. Multivariate analysis (PCA and hierarchical clustering) revealed three distinct sensory clusters, demonstrating the richness and differentiation of Algerian profiles. These findings highlight the promising positioning of Algerian honeys on international markets and support their inclusion in future food quality and labelling initiatives.