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Infrared spectroscopy is a widely used method of analysis to monitor various characteristics in the honey products analysis, to highlight these changes and to detect fraudulent modifications. In this way honey products could not be avoided. This article reviews some of the most important applications of these spectroscopic procedures in order to discriminate different types of honey and other products published between 2015–2022.

Infrared spectroscopy is a widely used method of analysis to monitor various characteristics in the honey products analysis, to highlight these changes and to detect fraudulent modifications. In this way honey products could not be avoided. This article reviews some of the most important applications of these spectroscopic procedures in order to discriminate different types of honey and other products published between 2015–2022. [ABSTRACT FROM AUTHOR]