Excerpt:
The assay of prepared food items for the presence of honey, claimed as an ingredient, is not simple, even on a qualitative basis. However, if sufficient quantities are present, it can be done. As requested, barbecue sauce is taken as an example. this product averages about 80% water and 8% sugars; thus 40% of the solids are sugars. this relatively high sugar content perhaps simplifies the problem. The best approach is to quantify the constituent simple sugars: fructose, glucose, sucrose and maltose. The available sweeteners are invert syrup, conventional corn syrup (CCS), high-fructose corn syrup (HFCS), sucrose, and honey.
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