对蜂蜜进行感官鉴别时,首先是观察其颜色深浅,是否有光泽,组织状态是否呈胶体状,粘稠度如何,有无沉淀、杂质、气泡等;然后是嗅其气味是否香气宜人,有无发醇酸味、酒味等异味;最后是品尝其滋味,感知味道是否清甜纯正,有无苦涩、酸和金属味以及麻舌感等。 Sensory identification of honey, the first is to observe its color depth, whether shiny, whether the colloidal state of the organization, how the viscosity, with or without precipitation, impurities, bubbles, etc .; then smell the odor aroma is pleasant, with or without Fat alkalosis, alcohol smell and other odor; the last is to taste its taste, perceived taste is pure and pure, with or without bitter, sour and metallic taste and tongue feel and so on.