Honey is an important product of Apis bees from the nectar of plants and has for long been an excellent nutritional option for many generations due to its therapeutic values (Cuevas-Glory et al., 2007). The chemical composition of honey is mainly dependent on the floral origin of the nectar foraged by Apis mellifera bees (Roberts et al., 2002). Because of high price of certain honey types increment of a quantity of the product by adulteration with low cost and nutritional value substances (Arvanitoyannis et al., 2005; Cotte et al., 2007) or mislabeling regarding the botanical origin sometimes occurs (Alissandrakis et al., 2007). In order to determine the botanical origin of honey, analysis of pollen (melissopalynology), and organoleptic or physicochemical properties are traditionally employed (Radovic et al.,