Abstract
One of the most important foods produced and consumed worldwide is natural honey. This substance features nice sensory qualities such as a light hue as well as a familiar scent and flavor. It also contains organic acids, sugars, minerals, enzymes, phenolic and volatile chemicals, methylglyoxal, amino acids, vitamins etcetera which have been linked to potential biological activities. All of these features make this viscous substance extremely desirable by consumers thus raising its market value. Natural honey is however prone to contamination upon improper storage so that its natural quality and authenticity can be jeopardized. In this regard, the purpose of this study is to provide updates to the literature available on the physicochemical, sensory features, content, economic value, medicinal benefits, contamination, originality, and adulteration of natural honey. With this context, we hope to provide data that can help guide future honey study.
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