Is sucrose a correct criterion for determining the quality of honey?

In the topic of honey authenticity, in addition to the plant origin and geographical area of honey production, honey adulteration affects its sucrose content in different ways. The origin of sucrose in adulterated honey can include sucrose additives, artificial feeding of bees with sucrose, or immature honey harvesting. In addition to the many natural factors that cause diversity in honey and its physicochemical properties, the many factors and methods of honey fraud have also caused that it is not possible to determine the quality of honey based only on a few factors such as sucrose. Considering the large number of these influencing factors, it is better to use statistical multivariate methods such as principal component analysis (PCA) to distinguish and evaluate the authenticity of honey. This method can reduce the amount of statistical data. Finally, the results obtained from PCA with variance analysis of variables and data can be used to identify data patterns, categorize and measure the authenticity of honey.