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Honey Quality Test Method

Scientific method: Test On

1. Antioxidant


3. Sugar Profiling

4. HMF

5. Proline

6. Moisture

7. pH

8. Diastase Activity

9. Sensory Test

1. Antioxidant

Antioxidants are compounds that can inhibit free radicals. Free radicals can attack our skin and will cause aging. Thus, honey is high in antioxidant which can help to reduce free radicals and increase skin rejuvenation. 

2. TPC & TFC

Total phenolic content (TPC) and total flavonoid content (TFC)

Total Phenolic Content and Total Flavonoids Content are the most important indicator to evaluate the active ingredients present inside honey. The more content of these active ingredients inside honey, the more higher its quality and benefits to health. 


3. Sugar profiling

Sugar profile is a test for residual sugar or determining a quantitative level of fermentable sugars for fermentation. 

4. HMF


HMF can form in sugar-containing food, particularly as a result of heating or cooking. Its formation has been the topic of significant study as HMF was regarded as being potentially carcinogenic to humans. 

5. Proline

Proline plays important roles in protein synthesis and structure, metabolism (particularly the synthesis of arginine, polyamines, and glutamate via pyrroline-5-carboxylate), and nutrition, as well as wound healing, antioxidative reactions, and immune responses.

6. Moisture

Moisture meters are used to measure the percentage of water in a given substance. This information can be used to determine if the material is ready for use, unexpectedly wet or dry, or otherwise in need of further inspection. 

7. pH

pH, quantitative measure of the acidity or basicity of aqueous or other liquid solutions.

8. Diastase Activity

Diastase activity of honey determined after processing and/or blending is generally not low. At least 8 Schade units, at least 3 for honeys with low natural enzyme content unfortunate unit.

9. Sensory Test



Honey which is harvested pre-maturedly tends to have high moisture content, making it very susceptible to ferment. Mature raw honey, on the other hand, do not ferment due to their low moisture content of 18-20%.



Authentic raw honey have a mild and somewhat pleasant aroma. If the honey that you buy have a strong pungent aroma, this may indicate that artifical flavourings or essence had been added to the honey.



Authentic raw honey tastes differently compared to adulterated honey. Raw authentic honey has a multi-layered taste with different intensities of sweetness. Whereas adulterated honey usually just have that sugary bland taste such as sugar syrup.



Raw authentic honey can act as a natural moisturizer. By applying onto the skin and leaving it for 5 minutes or so, the skin becomes smooth and supple after rinsing with water. Adulterated honey tends to leave an unplesant roughness to our skin.



When opening the cap of the bottles, if a "pop" sound is heard, this means the honey has already fermented. The gas released from the "pop" sound is actually carbon dioxide (CO2), the by-product released by bacteria and yeasts.