## 3 Results and Discussion
### Sensory Characteristics  
Figure 3a demonstrates the average results of color assessment of multifocal honey samples with increasing addition of bee bread. The investigated honey was estimated as very bright, clear, and highly uniform. The increasing bee bread addition led to a decrease in the brightness of the honey (Figure 3a). The addition of this ingredient at the highest level of 25% reduced honey brightness to the average value of 1.07. The addition of bee bread also resulted in a reduction in the score for uniformity and clarity of the honey (Figure 3a). The reduced brightness, clarity, and uniformity of the honey samples enriched in bee bread resulted in a clearly visible increase in the assessment of cloudiness. Figure 3: The results of sensory profiling analysis for (**a**) color, (**b**) smell, (**c**) consistency, and (**d**) taste of the multifocal honey and honeys enriched with bee bread. The smell of multifocal honey without bee bread addition was described as strongly pronounced, sweet, and honey-like, while the floral aroma was described as moderately noticeable (Figure 3b). In contrast, aromas reminiscent of molasses and wax were rated as hardly perceptible, and foreign smell was rated as undetectable. The increasing addition of bee bread to honey significantly reduced the intensity of sweet and honey-like aromas. It was also stated that the addition of bee bread to honey only slightly influenced the intensity of the molasses and wax aromas. Furthermore, there was no significant influence of bee bread supplementation on the intensity of foreign odor, which indicates that this ingredient does not introduce a foreign odor while it clearly changes the natural aroma of honey. When the texture was assessed, the intensity of smoothness, meltability, sandiness, and adhesiveness was considered (Figure 3c). The texture of studied honey had strongly noticeable meltability and smoothness, and moderate adhesiveness, while its sandiness was described as imperceptible. The increasing supplementation with bee bread significantly influenced the intensity of the texture descriptors (Figure 3c). Sandiness increased to very strongly perceptible for the honeys with bee bread addition at the highest level. An increase in adhesiveness was also observed, with a significant drop in meltability and smoothness, which was described by the evaluators as moderate. In the taste assessment, the multifloral honey was evaluated as very sweet with other features, i.e., sourness, bitterness, sharpness, and aftertaste being slightly perceptible or perceptible at a threshold level. Intensity of the foreign taste was evaluated as unnoticeable (Figure 3d). The increasing bee bread addition significantly affected the taste descriptors. There was a noticeable drop in sweetness, down to moderate intensity with the maximum bee bread concentration. There was a moderately noticeable rise in the intensity of bitter, sour, and sharp taste notes for the samples with the highest bee bread addition. The presence of bee bread also affected the intensity of aftertaste and perception of foreign taste, from barely perceptible up to moderate. The overall acceptability of the chosen sensory parameters (i.e., color, smell, texture, and taste) of the honeys supplemented with bee bread, as estimated according to the hedonic scale, is presented in Figure 4. The increasing addition of bee bread to honey decreased the acceptability of color, resulting from a marked rise in cloudiness and also a decrease in clarity and transparency (Figure 3a). The significant linear Pearson correlation was found between the color acceptability evaluated using the hedonic scale and the sensory profiling results. Color acceptability was significantly correlated with honey brightness (r = 0.93), clarity (r = 0.88), uniformity (r = 0.82), and cloudiness (r = \(-\)0.83).