Understanding the physicochemical profile of honey: A comprehensive review of quality and authenticity parameters
Abstract
Honey, produced by different bee species is a complex matrix comprising ~80–85% sugars, 15–17% water, and minor yet bioactive constituents including organic acids, enzymes, amino acids, vitamins, minerals, and polyphenols. Its quality and market value are increasingly compromised by adulteration and contamination, making physicochemical profiling essential for authentication and safety assurance. This review consolidates current advances in evaluating key parameters—colour (Pfund values ranging from light amber to dark amber depending on floral source), moisture content (
Fields of Study & Subjects
Bee Products Chemical Analysis
Microencapsulation and Drying Processes
Healthcare and Venom Research
Publication details
- Journal / source
- Journal of Food Composition and Analysis
- Publisher
- Elsevier BV
- Volume
- 151
- Pages
- 108993–108993
- Publication date
- 12 February 2026
- Language
- EN