“…Honey is rich in various chemical components, including monosaccharides (fructose and glucose) and other types of sugars; these are the dominant constituents, accounting for 70–80% of honey [ 2 ]. It also contains small amounts of amino acids (including tryptophan, tyrosine, and phenylalanine), proteins (enzymes), vitamins (especially vitamin B6, thiamine, niacin, riboflavin, and pantothenic acid), minerals (including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc), phenolic acids (caffeic acid, ferulic acid, chlorogenic acid, and vanillin acid), flavonoids (galangin, chrysin, apigenin, pinobanksin, naringenin, and quercetin) and royal jelly aliphatic acids [ 3 , 4 , 5 ]. It is because honey contains these minor materials that it differs from syrups and other sweeteners; thus, these substances are also the basis for the authentication identification of honey adulteration.…”