First, look at the color. Observe the color and luster of honey with the naked eye. Honey that is light in color, bright and transparent, and moderately viscous is considered high-quality honey; honey that is dark brown or black-red in color, dull in luster, and turbid honey is inferior to honey. Monofloral honey from different plant sources has different colors. Honeys such as milkvetch, wild osmanthus, and acacia are light white and transparent; vitex honey, citrus, and lychee are light amber. Honey species such as eucalyptus, tallow tree, buckwheat, and rapeseed are darker in color. But the color will become lighter after crystallization. Generally speaking, honey mixed with foreign substances has abnormal color and poor luster. For example, honey mixed with sucrose has poor transparency and is not bright; honey mixed with starch or corn flour is turbid in color and often appears cloudy or lumpy.

Secondly, pure honey has a unique fragrance. For example, sophora nectar should have the fragrance of sophora flower, and jujube honey should have the fragrance of jujube flower. The mixed honey should also have a pure and good smell. Fake honey has a light floral fragrance, while honey mixed with sugar has a sugary smell.

Third, taste it. Take a little honey and taste it in your mouth. Honey that is refreshing, delicate, sweet, moist in the throat, and has a light aftertaste is of high quality; honey that is moist in the mouth, sweet and greasy, spicy in the throat, and has a heavy aftertaste is of poor quality. honey or adulterated honey. Honey tastes like honey, and sugar tastes like sugar. Pure honey is sweet and slightly sour, with a soft and delicate taste and a light and long aftertaste. The fake honey has a weak honey taste and a light and short aftertaste. For example, honey mixed with sucrose has a short aftertaste and a strong syrupy taste; honey mixed with urea tastes sweet but salty; honey mixed with thickener has a tongue-gluing feeling and a pungent odor.

Fourth, try the feel. Take a little honey, put it on clean and dry palms, and twist it with your fingers. Generally, pure honey crystals or solidified crystals are relatively sticky and delicate. There will be no rough feeling after twisting it with your fingers. If the crystal particles are rough, it will feel rough when you twist it with your hands. , there is a possibility of adulteration.

Fifth, when honey is kept at low temperature or left for a long time, the glucose contained in it will first precipitate and sink to the bottom of the container, and then the fructose contained in it will crystallize and precipitate. Lower temperatures often cause all the honey in the container to solidify, like lard, but this does not affect consumption.

In addition, you can also use some simple methods to check the authenticity of honey. For example: mix honey and cold boiled water at a ratio of 1:4 and mix well, then gradually add alcohol. If white floc appears, it means that the honey is mixed with caramel; put a small amount of honey into a cup, add an appropriate amount of water, boil, and cool Add 2 drops of iodine and shake well. If blue or green appears, it means that it is mixed with starch; drop honey on white paper or straw paper. If the honey gradually seeps out, it means that it is mixed with sucrose and water.