*2.7. Nuclear Magnetic Resonance Spectroscopic Analysis*

This analysis is very versatile, not only to assess the identification of the botanical origin of honey, but also to determine the composition and quality of the honey ingredients. For example, the diversity of honey components, including saccharides and all kinds of amino acids, is determined, which confirms their grouping according to the origin of the honey (using principal component analysis—PCA) [108–117].

Nuclear magnetic resonance (NMR) provides structural information with high reproducibility and accuracy. The time to obtain a 1H NMR spectrum is short (less than 5 min) and does not require calibration or standards. The advantage of the NMR method is the simultaneous detection of organic compounds in an unchanged state and conformation. The use of low-field 1 H NMR allows, based on increasing relaxation times, the detection of the addition of HFCS syrup in honey. The effective use of the NMR technique to identify honey adulteration is a very promising direction of research, but due to the relatively small number of reports, it is necessary to create an appropriate spectrum database, allowing for the quick interpretation of the results. Another factor limiting the use of NMR in analytics is the very high cost of the equipment [54].
