Honey is a natural product made mainly from the nectar of flowers; its final quality depends on its botanical and geographical origin. The variability is wide even for honey from the same region. The botanical and geographical origin of honey is still difficult to determine, so it is increasingly necessary to standardize analysis protocols that contribute to the verification of the quality of this important product of the beehive. The physicochemical and sensory properties of fifteen samples of honey from the Mayo River basin, Department of San Martin (Peru) have been evaluated, taking as reference the physicochemical parameters of color, the chromaticity of the CIELab system, pH, free acidity, total sugars, humidity, ash, electrical conductivity, density, and water activity. Additionally, the sensory attributes and intrinsic properties of the honey samples have been related to their classification through a Neuronal Probabilistic Network system, cluster analysis, discriminant, multiple factorial, and PLS-PATH, which have allowed the differentiation and classification of the honey, according to their geographical origin under three categories associated to the Pfund scale in amber, light amber, and extra light amber. flowers region determine beehive basin Peru (Peru evaluated color system pH acidity sugars humidity ash conductivity density activity Additionally discriminant factorial PLSPATH, PLSPATH PLS PATH, PATH PLS-PATH amber

Honey is the natural product with sweetening properties more widely known, is produced by bees from the nectar of flowers and secretions from the plants. Its physicochemical properties depend on the season of harvest, environmental factors prevailing in the harvest period and the biogeographic zones. The aim of this work was focused in honeys produced by Weinmannia tomentosa from highlands andean of Colombia, that were characterized on melissopalynology, sensory attributes, composition, physicochemical properties and volatile compounds. Pollen grains at the samples were greater than 45%, conferring a quality of monofloral. Color pfund 69.0 ± 1.00, pH and total acidity 3.87 ± 0.04; 31.8 ± 1.40 meq kg-1, still within the standard limits, electrical conductivity 0.525 ± 0.004 mS cm-1, moisture 20.1 ± 0.43 g 100 g-1, ash 0.198 ± 0.002%, reducing sugars 69.7 ± 0.17 g 100g-1, total phenols 1570 ± 14 mg kg-1 A. Ga, flavonoids 129.4 ± 1.20 mg kg-1. Tabouret's index 3.75 ± 0.06 based on 1.35 ± 0.03 relationship fructose/glucose and 0.604 ± 0.050 water activity. Honey show a Newtonian's behavior. GC/MS analysis permitted to identify 25 volatile compounds, between alcohols, aldehydes, ketones, esters, hydrocarbons, furans, nitriles, sulfide and terpenes. The study is related as a model for characterization of types of honey and consolidated as the first research on unifloral honey in Colombia.