When using quality parameters we check electrical conductivity, water content, pollen analysis, sugar content, sensory properties, HMF (hydroxymethylfurfural, which shows us if honey was appropriately handled) content in pH, honey origin, diastase activity, and the content of enzymes. Enzymes are among the most important compounds in honey. They may be transferred from bees, nectar, honeydew or bee pollen. The most important enzymes in honey are diastase, invertase and glucose oxidase. Honey overheating or age can be deduced from enzyme content.