Malted chocolate, orange lollipops, caramel, brie cheese, horse barn/manure, maraschino cherry, coconut sunscreen, jasmine—these are smelling and tasting notes I wrote down during a honey tasting this week led by Carla Marina Marchese, a honey sensory expert and founder of the American Honey Tasting Society, in an online class through The Institute for Art and Olfaction.
Marchese led us through a sensory analysis of five honeys, all complex and very different from one another. As part of the sensory analysis, we looked at the color, consistency, and texture of each honey; the smell intensity and facets; and finally, the taste. Taste, texture, and smell are all components of flavor.
Before we opened the honey jars, we did a fun exercise demonstrating how essential olfaction is to flavor. We plugged our nose and tasted an unlabeled substance. It had the texture of granules and the taste was sweet: sugar. Then we unplugged our noses and tasted again: cinnamon sugar. The taste of cinnamon was undetectable without our sense of smell.