###### Abstract
The basic chemical components that determine the dielectric properties of honeys are water and sugars and organic compounds dissolved in it, which also affect the ionic conductivity and polarization of honey in the presence of an electric field. The contents of sugars (glucose and fructose) and organic acids affect the structure and mobility of ions, which is crucial for electrical permittivity [21; 22; 23]. The determination of dielectric properties of food materials provides data on the storage and dissipation of electromagnetic energy. This technology is widespread, time-saving, simple, highly sensitive, and non-destructive [24; 25; 26]. Researchers have already attempted to harness dielectric parameters to assess the quality and detect adulteration of food products, e.g., meat, fish, olive oil adulterated with vegetable oils, fats, flour, and honey [24; 25; 26; 27; 28]. Of course, these studies indicated many dependencies, e.g., on the contents of water [29; 30], salt, or sucrose in the product [24]. A study conducted by [PERSON]'s team showed a significant effect of the honey measurement temperature on the values of the dielectric loss coefficient [31]. Dielectric parameter measurements were also performed to determine the degree of honey adulteration with artificial invert as well as to check whether it was possible to detect whether honey was produced as a result of feeding bees with the invert. Additionally, this study indicated the viability of electrical permittivity in quick detection of honey adulterations and in their differentiation (nectar/honeydew)--three homogeneous groups were distinguished among the tested samples [32]. Electrical conductivity is one of the most frequently studied electrical parameters of honey. According to [PERSON], [PERSON], and [PERSON] [33], it can be used to differentiate honey varieties and detect contaminants in honey [33; 34]. Impedance, on the other hand, is often applied in spectroscopic methods, which allows for the assessment of the chemical composition of honey and can be used to assess its stability and maturity [35] as well as to monitor the additives used--syrups [23]. Analysis of dielectric properties is also deployedto distinguish honeys based on their chemical and mineral composition [36], as well as to assess their authenticity and adulteration [37]. The above-discussed and additionally presented in Table 1 possibilities of using electrical parameters and models to assess the quality of honey confirm their relevance and innovativeness. The indicated directions of their use testify to the relevance and innovativeness of the research conducted by the authors in developing a new and effective research tool. Therefore, the aim of our study was to determine the possibility of using an innovative electrical method (RCC electric model, adopted in the LCR meter + measurement sensor of own construction) and to identify the usefulness of conductivity and dielectric parameters for assessing the quality of Polish varietal honeys, as well as for distinguishing their botanical origin (varieties). An attempt was also made to determine which standard physicochemical parameter measurements used thus far, especially those performed using destructive methods, could be replaced by the measurement of conductivity and dielectric parameters.