Sugar profile and sensory properties of honey from different geographical zones and botanical origins in Tanzania.

Honey composition and sensory properties depend greatly on its botanical and geographical origins. In this study, the sugar profile and sensory properties of honey samples from different geographical zones and botanical origins in Tanzania were investigated. Thirty-two samples (3 zones x 2 origins x 4 samples) + (2 zones × 1 origin x 4 samples) were collected from the seven regions in five zones as follows; Simiyu (lake zone), Tabora and Dodoma (central zone), Manyara (northern zone), Morogoro (eastern zone), and Kigoma and Katavi (western zone) and evaluated for sugar profile and sensory properties using standards methods. Honey samples were primarily composed of fructose (39.5-47 g/100 g), glucose (32.0-35.0 g/100 g) and a small amount of sucrose (5.1 ± 0.50-7.3 ± 0.7 g/100 g). The total sugar ranged from 72.6 to 75.8 g/100 g/100g. The variations in sugar contents between zones and botanical origin were significant (p < 0.05) except for glucose. Sample from miombo origin in the lake and eastern zones had the highest fructose value (41.9 ± 0.8-42.04 ± 4.34 g/100 g) compared to lowest values (39.5 ± 2.17 g/100g) in a western zone while northern and lake zones had significantly (p < 0.05) highest and lowest sucrose values respectively. In all zones, acacia samples had higher fructose and sucrose contents than their miombo counterparts. As for the sensory profile,