Analysis of Changes in Selected Physicochemical Parameters and Elemental Composition of Honey as a Result of Adulteration with Sugar Additives

Honey authenticity is increasingly threatened by the addition of low-cost sugar syrups and substitutes, which reduce its nutritional value and market credibility. In this study, five types of Polish honeys (honeydew, forest, multifloral, nectar–honeydew, and rapeseed) were intentionally adulterated with beet syrup, beet molasses, invert syrup and artificial honey at levels of 10% and 50% (v/v). The impact of adulteration was evaluated using elemental profiling by ICP-OES combined with physicochemical analyses (water content, sugar content and electrical conductivity) and chemometric methods (PCA and HCA). Natural honeys were characterized by high K, Mg and Ca contents and low Na levels, whereas adulterants significantly altered mineral composition, leading to a marked decrease in key authenticity ratios, particularly K/Na (decreases exceeding 90% at the 50% adulteration level, with systematic shifts already observable at 10% addition). Beet molasses caused the strongest disturbances in macroelement balance, while invert syrup induced weaker effects. Adulteration also resulted in increased water content, reduced °Brix values and pronounced changes in electrical conductivity. Chemometric analysis enabled clear discrimination between natural, adulterated and sugar-based samples. The combined use of elemental ratios, physicochemical parameters and chemometrics provides a robust and sensitive approach for detecting honey adulteration and supporting authenticity control.