Table 2.
Statistical parameters obtained for each of the calibration models.
| Honey properties | PCs | SECV | R 2 cal | PCs | SEP | R 2 val | Coefficient of variation |
|---|---|---|---|---|---|---|---|
| pH | 4 | 0.093 | 0.904 | 6 | 0.211 | 0.842 | 5.783 |
| Free acidity | 2 | 1.257 | 0.973 | 3 | 4.203 | 0.668 | 21.061 |
| Electrical conductivity |
2 | 0.021 | 0.968 | 2 | 0.109 | 0.862 | 8.583 |
| Ash | 2 | 0.008 | 0.984 | 1 | 0.041 | 0.861 | 7.849 |
| TSS (Brix°) | 2 | 0.380 | 0.965 | 4 | 1.846 | 0.859 | 5.314 |
| Moisture | 5 | 0.298 | 0.979 | 5 | 1.205 | 0.971 | 6.343 |
| HMF | 3 | 0.474 | 0.982 | 3 | 29.18 | 0.961 | 43.217 |
| Redox potential | 2 | 1.473 | 0.984 | 4 | 1.337 | 0.816 | 5.593 |