Sugar content analysis results.

BackgroundAn in-depth analysis was conducted on 37 honey samples from western Algeria representing diverse floral sources—lavender, rosemary, sweet white mustard, thyme, milk thistle, carob, orange, euphorbia, eucalyptus, camphor, jujube, sage, harmal, and multifloral blends. The objective was to evaluate their physicochemical properties and sensory characteristics, with Polish honeys serving as references.MethodsKey physicochemical traits were measured, including moisture, pH, free acidity, electrical conductivity, hydroxymethylfurfural (HMF), proline, specific optical rotation, sugar profile (fructose, glucose, sucrose), and colour in CIELAB space (L*, a*, b*, and ). Sensory evaluation was performed using a five-point hedonic scale (+2 = “like very much” to –2 = “dislike very much”) and an 11-descriptor Check-All-That-Apply (CATA) questionnaire.ResultsAll values satisfied European quality limits (moisture 14.67–20.87%, pH 3.47–5.60, free acidity 8.00–40.33 meq/kg, conductivity 0.16–1.18 mS/cm, HMF 1.79–49.43 mg/kg, sucrose ConclusionWestern Algerian honeys exhibit high compositional quality and distinctive sensory signatures, supporting competitiveness in food and health applications.