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00925njm 22002777a 4500 dc Valverde Bastardo, Silvia author Ares Sacristán, Ana María author Elmore, J. Stephen author Bernal del Nozal, José author 2022 The main goal of this article is to present an overview of the analytical methodologies employed in recent years (2015–2021) to determine several honey constituents, and, specifically, those with health-promoting effects and nutritional value, like phenolic compounds, sugars, amino acids and proteins, vitamins, lipids, minerals, and organic acids. The review is structured according to the different families of compounds, and they will be discussed along with the main extraction and analytical techniques used for their determination. Phenolic compounds, sugars and amino acids have been the main compounds determined in honey. The analytical methods (sample treatment and determination techniques) are strongly dependent on the compound. Nevertheless, it can be concluded that high-performance liquid chromatography was predominantly selected for determining honey constituents; while, in relation to the sample treatment, the preferred option was a dilution of the honey with water or a buffer. Food Chemistry, 2022, vol. 387, p. 132920 0308-8146 https://uvadoc.uva.es/handle/10324/58641 10.1016/j.foodchem.2022.132920 132920 Food Chemistry 387 Recent trends in the analysis of honey constituents