Pollen analysis has been the most often applied method when identifying varietal honey. It is a traditional method used to confirm the biological origin of honey ...

Sensory analysis is also used in the varietal identification of honey. But this method is considered as subjective, so, many researchers endeavoured to use the analysis of physical-chemical parameters of honey in the varietal and geographical identification of honey ...

The analysis of the reference literature available confirms one fact: although so many diverse honey identifying methods are applied, it is still necessary to improve them or to develop a more effective method to better and more successfully identify the type and variety of honey, and this issue is the objective of the present research study. 

Volatile compounds present in honey were analyzed. The assays performed using a gas chromatograph made it possible to construct profiles of compounds coincident with the botanical origin of honey. Therefore, based on this criterion, it was possible to identify them. The most characteristic profiles of volatile compounds could be made for the acacia, linden, buckwheat, heather, rapeseed, and honeydew honey.

Kursa, Karolina, and Stanisław Popek. "FLAVOUR PROFILES AS INDICATORS OF BOTANICAL ORIGIN OF HONEY."  2014, 
in: M. Miśniakiewicz, S. Popek (eds.) Commodity Science in Research and Practice – Future trends and challenges in the
food sector, Polish Society of Commodity Science, Cracow

Notes:
This method relies on the actual compounds that are unique to particular types of honey, not the incidental inclusion of pollen grains which may or may not have come from the nectar source. I still vote for human "sensory analysis." If it doesn't taste like orange blossom to me, it ain't.

Peter L Borst

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