5-Hydroxymethylfurfural detection in honey: A critical review of historical methods and current analytical trends

• Published in: Food chemistry Vol. 493; no. Pt 1; p. 145677
• Main Authors: Ojha, Anshu, Parveen, Rabea, Parveen, Bushra, Ahmad, Sayeed
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 25.07.2025
• Subjects: 5-Hydroxymethylfurfural (HMF); adulterated products; Analytical techniques; Bibliometric analysis; Biblioshiny; chromatography; electrochemistry; food chemistry; honey; hydroxymethylfurfural; spectroscopy; VOSviewer; 5-Hydroxymethylfurfural (HMF); Analytical techniques; Bibliometric analysis; Biblioshiny; VOSviewer
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2025.145677

Improper processing or storage and adulteration of honey contribute to the formation of 5-hydroxymethylfurfural (HMF), which is harmful to the health of humans if the intake levels exceed the limit set by regulatory agencies. In this review, the data on the methods of determination of HMF in honey is collected through an extensive literature search from Scopus and it is analysed with the help of bibliometric tools like Biblioshiny and VOSviewer. Chromatographic, spectroscopic and electrochemical methods are the major techniques applied for the purpose; the latter being seldom used, as revealed by the bibliometric network maps. Performance analysis of the data revealed the sluggish growth of the subject till 2005, which has gradually gained momentum, as indicated by the number of publications reaching the highest in 2024. The trend is shifting to the use other new methods, which are centred on being fast, accurate, precise, cheap, portable and environment friendly. •HMF regarded as a quality and freshness indicator in honey.•Bibliometric analysis of HMF determination methods.•Limitations of present analytical techniques.•Future directions for better HMF analysis are discussed.