In this study, it was aimed to characterize some physical and chemical properties, volatile compounds and sensory properties of chaste honey produced in Aydın, Çanakkale, İzmir and Muğla provinces. A total of 16 different volatile compounds (4 aldehydes, 3 furans, 2 alcohol, 2 sulphur compounds, 2 terpenes, 1 alkane, 1 benzenic compound and 1 ketone) were identified in the evaluated chaste honeys. It was determined that common volatile compounds of chaste honeys were dimethyl sulphide, octane, nonanal, 2-furancarboxaldehyde, 2-ethyl-1-hexanol, 1- (2-furanyl) -ethanone, benzaldehyde, 5-methyl-2-furancarboxaldehyde, and benzenacetaldehyde. Benzenacetaldehyde was the most abundant volatile compound in all chaste honeys, followed by benzaldehyde and 2-furancarboxaldehyde. As a result of the sensory evaluation, floral, fruity, caramel-like, bitter almond, fermented, animal-like, spicy, waxy, and woody aroma characters, sweet and sour taste characters and astringent mouthfeeling were detected in chaste honeys. The floral, fruity, caramel-like, sweet, and sour characters were intensely perceived in all samples.