## 3 Results and Discussion
### Suitability of the Electrical Method for Controlling Quality Parameters
[79] and [PERSON], [PERSON], and [PERSON] [80] also indicated the possibility of using electrical conductivity for consumer assessment of visual quality elements (color)--especially in dark honeys (e.g., buckwheat) with a higher mineral content. The results of the Profit analysis regarding the quality and health-promoting parameters (cluster 2) and electrical parameters allowed for the interpretation of similarities and differences between the studied parameters, i.e., sucrose content, reducing sugar content, 5-HMF content, diastase number, DPPH, TP content, and the color parameter a*. Figure 4: Location of water content, acidity, and color parameters (cluster 1) vs. (**a**) conductivity parameters (Z, G) and (**b**) dielectric parameters (Cp, Cs) of the 7 honey varieties in a multidimensional space. When interpreting the honey perception map presented in Figure 5a (correlations between parameters: conductivity vs. cluster 2), it was observed that the strongest correlation was obtained between impedance--Z (100 Hz, and 1, 10, and 100 kHz) and contents of reducing sugars and sucrose for the rapeseed honey variety, while a slightly weaker correlation was observed for the phacelia and acacia honeys. This is probably due to the fact that an increase in sugar content hampers the mobility of ions and thus increases impedance and reduces conductivity. In turn, the diastase number, TP, DPPH, and 5-HMF correlated most strongly with conductivity \(G\) (in the entire frequency range) in the buckwheat and linden honeys. The diastase number is a measure of enzymatic activity in honey and is usually the highest in fresh, unheated honeys, while the 5-HMF content is an indicator of overheating honeys [81]. Conductance may, therefore, reflect changes in enzymatic activity and an increase in 5-HMF content. The total content of polyphenols (TP) in honey and its ability to scavenge free radicals (DPPH) correlate with its conductivity, because compounds with antioxidant activity (mainly phenolic acids) can probably increase ion mobility [82]. The analysis of correlations between quality parameters (clusters 2) and dielectric parameters (Cs, Cp) of honeys showed that the Cp parameters, measured at f = 1 kHz and f = 100 kHz (Figure 5b), were most useful for controlling the content of sucrose and reducing sugars (all types of honey except buckwheat and goldenrod honey). The correlations found between dielectric parameters are related to the structure of sugars and the presence of large sugar molecules that affect polarization in the electric field. Capacitance (in the RCC model) can, therefore, be used to assess their concentration in honey. Compared to water, sugars are less polar, but their presence increases viscosity, which affects ion mobility and polarization. In addition, multi-flower honeys have a higher mineral content, which is why their quality parameters correlate more with dielectric parameters [83]. The possibility of assessing the sugar content using the electrical method will allow for indirect assessment of the organoleptic properties (taste, consistency), stability, and crystallization rate of honey. The parameters Cs (at lower frequencies) and Cp2 MHz were shown suitable for the assessment of 5-HMF content and the a* value of buckwheat honey. A high content of 5-HMF is an indicator of thermal processing or aging of honey, which may reduce its quality. Dielectric analysis is helpful in detecting heat treatment and adulteration. The use of dielectric parameters in relation to the diastase number, TP, and DPPH is unjustified. Figure 5: Location of quality and health-promoting (cluster 2) vs. (**a**) conductivity parameters (Z, G) and (**b**) dielectric parameters (Cp, Cs) of the 7 honey varieties in a multidimensional space. Taking into account the results presented in Figures 4b and 5b, it was found that the Cp parameter (100 Hz, 1 kHz) proved the most useful in assessing the quality (acidity and contents of water, sucrose, and reducing sugars) of a larger number of honey varieties.