Honey is a high-value, globally consumed, food product featuring a high market price strictly related to its origin. Moreover, honey origin has to be clearly stated on the label, and quality schemes are prescribed based on its geographical and botanical origin. Therefore, to enhance food quality, it is of utmost importance to develop analytical methods able to accurately and precisely discriminate honey origin. In this study, an all-time scientometric evaluation of the field is provided for the first time using a structured keyword on the Scopus database. The bibliometric analysis pinpoints that the botanical origin discrimination was the most studied authenticity issue, and chromatographic methods were the most frequently used for its assessment. Based on these results, we comprehensively reviewed analytical techniques that have been used in honey authenticity studies. Analytical breakthroughs and bottlenecks on methodologies to assess honey quality parameters using separation, bioanalytical, spectroscopic, elemental and isotopic techniques are presented. Emphasis is given to authenticity markers, and the necessity to apply chemometric tools to reveal them. Altogether, honey authenticity is an ever-growing field, and more advances are expected that will further secure honey quality.

Chemistry Laboratory Department of Food Science and Human Nutrition Agricultural University of Athens 75 Iera Odos 118 55 Athens Greece

Department of Food Analysis and Nutrition Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 166 28 Prague 6 Dejvice Prague Czech Republic

Laboratory of Analytical Chemistry Department of Chemistry National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http trams chem uoa gr 30 210 7274750 30 210 7274317

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Honey Phenolic Compound Profiling and Authenticity Assessment Using HRMS Targeted and Untargeted Metabolomics