The scent of Honey is generated by a multitude of molecules and can vary slightly according to the type of flower the bee pollenates to make its honey. During blind smell tests, fewer than one out of four are successful at identifying it, and it is easilly confused with flower aromas or specifically with the apricot aroma.
The honey aroma is a very pleasant scent, that can be present in some high quality cocoas, such as in Venezuelan or Mexican Criollo, in Peruvian Piura and in Trinitarios of Trinidad.
It is a scent characterisitc of the olfactory bouquet of dessert wines or botrytized wines (infected with the fungus to create “noble rot”), specifically Sauternes, Picolit, and Recioto. It can also be present in many wines produced with mature grapes, grown in sunny areas. Some examples are wines produced with the Chardonnay, Riesling, Gewurztraminer, and Pinot Grigio grape varieties.
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