The objective of the present study was to assess the sensory quality of Slovenian honey. Three sensory attributes: colour. odour and aroma of 293 honey samples were evaluated by an experienced and trained panel of six assessors. Samples were collected in years 1998 to 2000 and classified to five assorted (acacia. https://allfixelectricales.shop/product-category/fridge-light-fan-switch/