The floral origin of honey could be successfully evaluated by its amino acids profile coupled with chemometric analysis.

In the Serbian market can be found significant quantity of honey which authenticity can be doubt. Honey is changed sensory, as well as in certain chemical quality parameters. Sometimes it happens that honey is in accordance to quality requirements but that doesn't mean that it's natural and authentic honey. Many analysts who are engage in testing the quality of honey have experience to recognize the honey that isn`t from honey bees but the work of skilled producers. The question is how to solve the problem-how to recognize forgery honey from natural although it is in accordance to quality requirements prescribed by the legislation? The most important is that this honey isn`t selling to consumers as a natural honey. Analysts here are becoming helpless because the law is rigid and based on the quality parameters that we cannot with certainty tell if the honey is forgery or not. In this article we reviewed the results of examination of quality of honey from the market of Serbia, where the sensory evaluation demonstrated that it is a honey in which authenticity can be doubted. The results were: 1. honey that has sensory changed with good quality parameters and 2. honey that has sensory changed with quality parameters which isn't in accordance with Book of Regulation. The conclusion is that a larger number of samples that have been sensory changed did not satisfy the chemical quality parameters, and in one part of the samples were present residues of antibiotics and sulfonamides.