. 2024 Jan 16;10:1330307. doi: 10.3389/fnut.2023.1330307

Table 3.

Assessment of the intensity of the examined honey features (rank sums) by the ranking method (N = 75).

Honey sample	RANK SUMS
Honey sample	Color	Smell	Taste	Consistency	General
Raw Sample 1	152^b	240^b	152^b	258^b	214^b
Pasteurized Sample 1	271^a	175^a	236^a	149^a	142^a
Raw Sample 2	108^b	283^b	244^c	264^b	212^b
Pasteurized Sample 2	309^c	142^a	208^a	169^a	182^a

The values of the sum of the ranks within the ratings of the individual distinguishing factors marked with different letters are statistically significantly different (p < 0.05).

The values of the sum of ranks within the ratings of individual discriminants marked with different letters significantly differ statistically.