## 4 Results and Discussion
By fitting the experimental data to a linear function, we obtained sensitivities of \(-0.55457\) nm/% and \(-0.0018\) nm/% for brand A honey adulterated with glucose, using the SMS sensor and the refracometer, respectively. For brand B honey adulterated with glucose, the linearity values were \(-2.61257\) nm/% for the SMS sensor and \(-0.00163\) nm/% for the refracometer. A similar response was observed for honey adulterated with distilled water. The sensitivity was \(-0.3154\) nm/% and \(-0.3394\) nm/% for the SMS sensor for samples A and B, respectively, and \(-0.00217\) nm/% and \(-0.00214\) nm/% for the refracometer for samples A and B, respectively. Comparing the sensor response with the readings recorded by the refracometer, we observed very similar behavior in both measurement systems. Furthermore, considering the maximum resolution of the OSA instrument used in our experiments (0.03 nm), the obtained sensitivities indicate that glucose levels as small as 0.054% and 0.011% can be detected for brands A and B, respectively. It is also possible for the sensor to detect moisture levels in the honey of brands A and B at 0.095% and 0.088%, respectively. In other words, variations in moisture and glucose levels of less than 1% can be monitored. This suggests that our approach could be suitable for quality control in honey production. Additionally, compared to the results obtained through a well-established  
Figure 3: Spectral response of the SMS sensor, as a reference the spectral response in the initial condition is also represented, that is, when the sensor is surrounded by air. (**a**) Sensor response for brand A honey mixtures with glucose adulteration. (**b**) Sensor response for brand A honey mixtures with different moisture contents. measurement parameter, such as the refractometer, our proposed measurement technique demonstrates both reliability and accuracy. To evaluate the accuracy and repeatability of the measurements obtained from the proposed sensor, we carefully selected representative samples of honey from brand A with glucose adulterations in concentrations of 1%, 3%, and 5%. For each selected sample, we meticulously measured the wavelength peaks, repeating the process three times. This procedure included washing, cleaning, and drying the sensor between measurements. The standard deviations resulting from these repetitions are detailed in Table 1. In the case of the 5% concentration, we observed a variation likely attributed to the glucose level approaching the saturation limit of the solution. Figure 4: Spectral shift of the maximum wavelength and refractive index (RI) relative to the initial condition, based on the two types of adulteration analyzed: glucose and moisture content in honey for the two honey brands examined. (**a**) Measurement of brand A honey adulterated with glucose using the SMS sensor versus a refractometer. (**b**) Measurement of brand B honey adulterated with glucose using the SMS sensor versus a refractometer. (**c**) Measurement of brand A honey adulterated with distilled water (moisture content) using the SMS sensor versus a refractometer. (**d**) Measurement of brand B honey adulterated with distilled water (moisture content) using the SMS sensor versus a refractometer. A similar process was carried out to determine the repeatability of the sensor when measuring honey with moisture content. Three representative samples were selected with adulteration concentrations of 5%, 10%, and 15%. These samples were measured three times each, following the same measurement procedure described above, which included cleaning with vinegar, deionized water, and air drying. The results obtained are shown in Table 1.  
We also investigated the influence of thermal effects. To explore this, measurements were performed at different temperatures, starting with the sample containing 5% glucose concentration for honey brand A. The MMI sensor was immersed in the sample, and the vessel was placed on a heating plate (Cimarec, ThermoFisher Scientific, Waltham, MA, USA, model SP1313225).