Understanding the physicochemical profile of honey: A comprehensive review of quality and authenticity parameters

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 (<20% in premium samples to ensure microbial stability), pH (3.2–4.5) and free acidity (<50 meq/kg as per Codex standards), electrical conductivity (0.1–1.5 mS/cm distinguishing nectar from honeydew honeys), mineral content (K often exceeding 1,000 mg/kg), and carbohydrate profile (fructose 31–44%, glucose 23–38%, F/G ratio >1 in slow-crystallising honeys). By integrating compositional benchmarks with advanced analytical approaches, physicochemical characterization not only facilitates botanical and geographical traceability but also provides a robust framework for detecting sugar-syrup adulteration, preserving honey’s authenticity, therapeutic value, and consumer trust. • Reviews key physicochemical parameters for honey quality and authenticity. • Summarizes standard ranges for moisture, pH, colour, EC, minerals, and sugars. • Highlights important analytical methods for detection of adulteration and contaminants. • Links composition data to botanical origin and geographical traceability. • Aligns quality benchmarks with Codex, FSSAI, and EU regulatory standards.