Abstract:

In order to select an appropriate honey for use as an ingredient in complex sweeteners, a fuzzy integral evaluation
model was applied for sensory evaluation of honey. The thresholds of sweetness and flavor for honey with high sensory
quality were determined. Three variables including aroma, sweetness and flavor were selected to calculate the weight
coefficient of each factor. The experimental results indicated that the honey with the highest quality score in sensory
evaluation was citrus honey containing 9% sugar, followed by milk vetch honey with a sugar content of 9%. The thresholds
of sweetness and flavor for citrus honey were 0.75% and 0.50%, respectively, and those for milk vetch honey were 0.50%
and 0.50%. Citrus honey and milk vetch honey both can be used in complex sweeteners for beverages.

Key words: honey, sensory evaluation, fuzzy evaluation, threshold