It's an idea to create a rapid test kit, with some data backing up that this so the test can have a certain degree of acceptance for the honey quality, (in terms of adulteration).
A majorly possible chemical reaction that would indicate the adulteration,
or if a sensor-based system what would work???
There is a test named Water Test: In a glass of water, put a spoon of honey, if your honey is dissolving in water then it's fake. Pure honey has a thick texture that will settle at the bottom of a cup or a glass.
There is no definitive test that I know of, to prove honey is fake; 'real' honey generally contains pollen , but this does not preclude adulteration with heavy syrups (eg. : glucose -fructose or "corn syrup' ) ; pollen grains are easily identified microscopically.
Pure honey shouldn't undergo any process, except heating during the honeycomb extracting.
1. Labels: Read the labels before buying. If the honey contains corn syrup, fructose or added sugar, don't buy it.
1. Color: Mix few iodine drops in a glass of water, and then add a teaspoon of honey. If the honey color turns blue it is not pure, it contains a corn starch.
3. Foam: Add a half a teaspoon of apple vinegar, and then a teaspoon of honey. If it produces foam it is not pure, a water solution was added to the honey.
4. Fire: Bring a burning match to a teaspoon with honey. Only pure honey will burn.
5. Water: Add a teaspoon of honey to a glass of water. If the honey freely dissolves in the water, without stirring, it is not pure.
6. Pollen grains: Pure honey should contain pollen grains. If it is not, the honey has undergone ultra-filtration. It is best to consume honey that contains its natural pollen grains.
Consider the source: some countries (incl Canada) check often and have an excellent record of allowing only authentic honey sales. The water test is only a measure of low water content: no assurance of purity. Pollen presence MAY indicate authentic honey, but could be faked. Hydroxymethylfurfural HMF is present in honey but also in heated syrups. Labels are (only) as good as their writers. Diastase is an enzyme in honey and economically unattractive to add to syrup, so might be an indicator of authenticity. Corn syrup (but not rice syrup) adulteration can be detected by a carbon isotope (C4 vs C3) analysis. True authenticity of honey can be got by NMR nuclear magnetic resonance (=MRS ) analysis, which requires expensive lab equipment. Such tests are being used, resulting in a reduction of fake product being shipped. Other measures like mass spectrophotometry are under development to reduce the cost.
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