**Table 2.** *Cont.*


**Table 2.** *Cont.*

Source: [11,24,26,53].

Honeys adulterated with sugar syrup or other inverts may contain starch dextrins and the wrong profile of sugars. An analysis of the literature showed that a reduced level of electrical conductivity and diastase number, while increasing the sucrose content, may indicate the deliberate adulteration of honey with sugar syrup [53]. Too-low values of such parameters as ash content, enzyme activity or proline content may mean adulteration of honey with sugars [51].

The quality and quantity determination of the basic components of honey does not pose considerable difficulties because it is accomplished using simple analytical techniques. But these parameters do not allow for a precise determination of the geographical or botanical origin of the honeys. In addition to assessing the quality of the physicochemical parameters, Kowalski and Łukasiewicz indicated the most common substances added to natural honey for the purpose of adulterating it and indicators allowing for their detection [54] (Figure 1).

**Figure 1.** The most common substances added to natural honey for the purpose of adulterating it and indicators allowing for their detection. Source: [54].

The concepts of quality and the authenticity of honey are interpenetrating notions, because authenticity is one of the attributes of quality. In the case of testing the quality and authenticity of honey, the tests performed can be divided into a number of methodological groups resulting from legal acts [27–34,55] and based on modern methods used by numerous research teams. Therefore, the aim of this study was to determine the importance of the food product testing factor in assessing the quality and authenticity of honey and the systematization of this information.
