The identity of honey

The identity of honey is determined by:

a) physico

b) organoleptic macroscopically and

c) microscopic characteristics.


a) Physico-chemical characteristics of honey: moisture, acidity, conductivity, ash, sugars, enzymes, lipids, free amino acids, minerals, yeast, HMF (hydroxymethylfurfural).
b) Macroscopic characteristics: taste, aroma, color, fluidity, looks.
c) Microscopic characteristics: spectrum of pollen (percentages and species), yeasts, smoke.


Greek honey contains numerous substances from 14 different categories of ingredients: sugar, organic acids, water, proteins, amino acids, vitamins, minerals and trace elements, enzymes, flavonoids, volatile - perfumes, alkaloids, colloids and pollen. The quality and quantity of these affect the physical properties of honey which are: color, aroma, taste, tendency to crystallize or fermentation, density, viscosity, flowability, hygroscopicity, the antioxidant and anti-bacterial action.

Viscosity refers to the fluidity of honey and it describes the internal friction that reduces the flow of honey. The viscosity of honey varies from one honey to another depending on the plant's origin, chemical composition, moisture content and storage temperature. It is an important factor in the process of the product, as it affects the flow at harvest, filtering, blending and packaging. The water content is the most important characteristic that determines the viscosity. Imported honey has a higher concentration of moisture in relation to Greek honey and is therefore more fluid.

Categorisation of honey

There are several ways of categorising honey.
1. Depending on the plant of origin honey is divided into: flower nectar or honeydew.
2. Depending on the way of production honey is divided into: centrifugation honey, pressure honey, honeycomb, honey with honeycomb pieces and filtered honey.