| Summary: | Honey is a very popular product because of its flavor and aroma, as well as its nutritional quality. Studies on
the sensory analysis of honey help to understand their characteristics and their impact on the acceptability of
the consumer. The QDA (Quantitative Descriptive Analysis) is a technique in which trained individuals
identify and quantify the sensory properties of a product or ingredient in order of occurrence. This study
performed a literature review about the ADQ, its importance in the sensory analysis of honey and the main
sensory attributes identified in different honey bee. Meet the sensory properties of the product is great value
for the quality control of honey produced in a given region, and their attributes should be described and
quantified to ensure the production of honey with the same quality standard and without amendments.
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