The aim of the study is to develop an olfactory classification of honey aromas for organoleptic evaluation of monofloral honeys in Russia. Objectives: to generalize and systematize information on regulatory documentation in the field of assessing the quality of monofloral honey, on the development of aroma profiles and olfactory classification of food products; to create a basic set of terms (organoleptic dictionary of a taster) to describe the main aromatic descriptors of monofloral honeys in Russia; to develop an olfactory classification of aromas of monofloral honeys; to test the results, to adjust the obtained data by conducting an aroma assessment among trained and selected honey tasters using the proposed olfactory classification of aromas of monofloral honeys. The objects of the study are monofloral honeys purchased from beekeepers or honeys that took part in honey tasting competitions: angelica, linden, acacia, buckwheat, cornflower honey, lavender, dandelion, clover, sunflower, rapeseed, sweet clover, sainfoin, phacelia, Amur cork tree, raspberry, coriander, dulcis, chestnut, black maple, etc. The methods of the study are methods of systematization, analysis and generalization. When constructing the classification, the principle of hierarchical classification was used, in which the classification features were: type of aroma, descriptive characteristics of the aroma, descriptor. The current regulatory documents on honey were used in the work. As a result, a classification of aromas of monofloral honeys is given, ten olfactory types of aromas are identified, for which descriptions and descriptors are given. Directions for the practical implementation of the obtained data are proposed. The use of the proposed classification of aromas of monofloral honeys in Russia will allow for a more objective organoleptic assessment of honey quality, the use of uniform criteria for aroma assessment in the work of competition commissions at various levels, the expansion of regulatory requirements for the organoleptic assessment of "new" monofloral honeys, and the identification of the main taste and aroma defects of monofloral honeys