A Comparative Study of Organoleptic Characteristic, Biochemical Properties and Colour Intensity of Gelam and Kelulut Honey

Abstract

Honey is valued for its unique flavours, nutritional content, and purity. Each variety presents a unique sensorial profile depending on floral origin and environmental factors. Although they are popular, little research exists on the comparison of Gelam and Kelulut honey organoleptic characteristics. The objective of this study is to compare and analyze the flavour, smell, colour, and texture of the two honeys, to quantitatively designate their colour and to analyse the biochemical properties of sugar content and moisture content in Gelam and Kelulut Honey.