## 3 Results and Discussion
### Physicochemical Characteristics  
Several different physicochemical parameters have been determined using standard methods [37], and the results are summarized in Table 3.  
The pH values ranged from 4.07 \(\pm\) 0.26 (H2) to 5.25 \(\pm\) 0.18 (H16), showing the typical slightly acidic character of honey samples. This variability is frequently obtained in pH determinations and is believed to be due to the difference in the botanical origin of the honey [38]. These values also prevent microbial growth, which contributes to the antimicrobial properties of honey [39]. The most acidic samples were represented by honey with pollen of mixed botanical origin, while the least acidic were chestnut and linden honeys. These results are similar to previous determinations, and pH values up to 5.398 were found for linden honey, yet smaller values were found for multifocal honey samples originating in eastern Romania [14]. Moreover, a range of 4.46-5.19 was identified for Turkish chestnut honey [32]. The values of Brix degrees are used to estimate the total soluble sugars in honey, where one \({}^{\circ}\)Brix represents the percentage of solubilized sugars [14]. In our samples, the values ranged from 79.95 (H14) to 83.45 (H9) \({}^{\circ}\)Brix, which is in line with previous determinations in Romanian honey [14; 40]. The color of the honey is an indicator of pigments, which can be derived from various sources such as nectar, pollen, or propolis. The color can range from light yellow to dark amber, depending on the type of flowers visited by the bees. Different colors may also indicate different flavors and nutritional properties in honeys. The difference in honey color can be explained based on the variation in mineral content, yet it can also be used for the identification of botanical origin and the determination of purity [41; 42]. Color analyses were accomplished using the parameters L\({}^{*}\), a*, b*, and H\({}^{\circ}\) (hue), and details regarding the variation in color characteristics are visualized in Table 3. Notable variations in terms of luminance L\({}^{*}\) include the highest values in H2 (95.83 \(\pm\) 3.89), H1 (92.9 \(\pm\) 5.43), and H8 (91.04 \(\pm\) 3.31), while the lowest include darker honeys (i.e., H17 and H7) with values of 16.33 \(\pm\) 8.87 and 25.72 \(\pm\) 2.85, respectively. The redness a* ranged between \(-\)3.01 \(\pm\) 0.03 (H1) and 37.72 \(\pm\) 0.51 (H13), denoting the tendency of red coloration observed in samples with predominant _Castanea_ sp. (H13-H17) and _Fallopia_ sp. (H7) and the honeydew honey from Turkiye (H18). The lowest and negative a* values were recorded in the lighter-colored honey samples (i.e., H1 and H2) with \(-\)3.01 \(\pm\) 0.03 and \(-\)1.62 \(\pm\) 0.01, respectively. Lower values but positive ones were observed in samples H5 (1.68 \(\pm\) 0.04), H8 (0.02 \(\pm\) 0.00), and H11 (6.70 \(\pm\) 0.01). The samples with darker tones presented elevated levels in b*, in particular the honey types with predominant _Castanea_ sp. from Turkiye. The other lighter-colored honey types presented lower b* values. In accordance with the results obtained, other studies also reported increased a* and lower L* coordinates to be associated with darker and reddish heather honeys, whereas honeydew honeys tend to be lighter in color with red to yellow hues and higher a* and b* coordinates [43]. The color of honey is associated with the consumers' preference; for instance, in Europe, darker honeys with amber hues and stronger flavors are preferred [44]. The electrical conductivity (EC) of honey, determined using a 20% solution in water, is another very frequent analysis that can help in the assessment of purity and botanical origin. This parameter is variable due to the different concentrations of solubilized salts and organic compounds, such as proteins and organic acids [38; 45]. In the analyzed samples, the EC values were in the range of 0.262 (H5) to 1.452 (H18) mS/cm. Previous determinations of Serbian honey reported EC values between 0.08 and 1.99 mS/cm [45].