Table 4.

QDA ratings of honeys with standard deviation in two replicates.

Sample	Raw 1 X ± SD	Raw 2 X ± SD	Pasteurized 1 X ± SD	Pasteurized 2 X ± SD
C	4.90 ± 0,3	6.15 ± 0.25	8.00 ± 0.14	8.30 ± 0.00
SB	5.00 ± 0,3	7.25 ± 0.07	6.85 ± 0.07	5.80 ± 0.28
SNS	4.45 ± 0.35	8.20 ± 0.14	6.90 ± 0.28	6.40 ± 0.28
ST	8.70 ± 0.14	9.35 ± 0.07	8.30 ± 0.28	9.20 ± 0.14
HT	7.35 ± 0.21	9.25 ± 0.07	6.65 ± 0.07	6.40 ± 0.21
BIT	3.70 ± 0.14	1.55 ± 0.35	1.90 ± 0.00	0.85 ± 0.05
AT	2.30 ± 0.14	1.55 ± 0.07	1.65 ± 0.21	1.30 ± 0.00
FT	1.10 ± 0.28	0.65 ± 0.07	2.40 ± 0.43	1.80 ± 0.14
SM	6.20 ± 0.00	6.40 ± 0.07	8.40 ± 0.43	7.80 ± 0.14
S	6.75 ± 0.21	8.85 ± 0.07	8.70 ± 0.00	8.50 ± 0.28
DM	7.70 ± 0.00	8.50 ± 0.42	8.25 ± 0.64	8.60 ± 0.42
G	7.75 ± 0.21	8.50 ± 0.42	7.25 ± 0.21	7.25 ± 0.21

C – color, SB – the smell of beeswax, SNS – sweet-nectar smell, ST – sweet taste, HT – honey taste, BIT – burning-irritating taste, AT – acerbic taste, FT – foreign taste, SM – smoothness, S – stickiness, DM – dissolving in the mouth, G – general.