Assessment of Adulteration in Commercial Honey Samples Through Physicochemical Analysis and Gas Chromatography–Mass Spectrometry (GC–MS)

Honey is a widely consumed natural product that is frequently subject to adulteration, which lowers its nutritional and therapeutic value and undermines consumer trust. This study assessed the quality and possible adulteration of ten commercial honey samples using established physicochemical methods, namely reducing-sugar content, moisture (water) content, pH, and titratable acidity, complemented by gas chromatography-mass spectrometry (GC-MS) analysis of two selected samples. Reducing-sugar content ranged from 43.2% to 49.6%, indicating variation in purity and the possibility that some samples had been diluted with non-reducing sugar syrups. Moisture content was markedly elevated in Samples 5–10 (87.7%–90.8%), consistent with substantial dilution or poor storage and a heightened risk of fermentation and spoilage. Measured pH ranged from 6.29 to 8.85, with several samples exceeding the range typically reported for pure honey (3.4-6.1), suggesting possible adulteration or contamination. Titratable acidity was notably high in Samples 8, 9, and 10 (4.5, 6.0, and 6.2, respectively), in agreement with their elevated moisture content and indicative of fermentation or the addition of acidic substances. GC–MS analysis of Samples 1 and 2 identified their principal volatile constituents and indicated a comparatively higher level of adulteration in Sample 1. The results reveal considerable variation in honey quality, with a subset of samples showing strong indications of adulteration, and underline the need for rigorous quality control and complementary advanced analytical techniques to safeguard honey authenticity and consumer health.