Descriptive analysis of Rubus honey from the north-west of Spain

Summary A study of Rubus honey was conducted to determine their sugar composition, physicochemical properties, phenol and flavonoid contents, and sensorial and pollen characteristics. The principal pollen types present in the studied samples were Rubus, Castanea and Cytisus. Other pollen types such as Trifolium, some Erica sp., Eucalyptus or Echium were present in more than 50% of the pollen spectra. The sensorial characteristics of Rubus honey were amber‐to‐amber dark in colour, floral and/or vegetal olfactory perceptions with medium‐to‐low intensity and persistence, medium floral aftertaste and a fruity aroma. Physicochemical analysis showed that the honey had good quality and freshness. Phenol and flavonoid contents varied greatly and were related to the mineral content and colour of the honey. A stepwise regression analysis was performed using colour as the dependent variable, and flavonoid, electrical conductivity, and Rubus pollen as the independent variables.