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Consumers\u2019 preferences and medicinal uses of particular honey types drive the demand for the determination of their authenticity with regard to their botanical origin. This study presents the discrimination of thyme, multi\u2010floral. and honeydew honeys by Fourier\u2010transform infrared (FTIR) and ultraviolet (UV) absorption spectroscopy combined with multivariate statistical analysis. UV absorption spectroscopy was applied without any dilution of the sample using a custom\u2010made cuvette. FTIR and UV absorption spectroscopic data were processed by means of the orthogonal partial least squares discriminant analysis.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The optimal classification of floral and honeydew honeys was accomplished with UV spectroscopy with a successful estimation of 92.65% for floral honey and 91.30% for honeydew honey. The discrimination of thyme <jats:italic>versus<\/jats:italic> the multi\u2010floral honey was best achieved with FTIR, with a correct classification of 95.56% and 100% for multi\u2010floral and thyme honey respectively. Furthermore, our findings revealed the region of 2400\u20134000\u2009cm<jats:sup>\u22121<\/jats:sup> of the FTIR spectra as the most significant for this discrimination.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This work demonstrates that optical spectroscopic techniques in combination with multivariate statistical analysis can be a rapid, low\u2010cost, easy\u2010to\u2010use approach for the determination of the botanical origin of honey without sample pretreatment. \u00a9 2021 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11182","type":"journal-article","created":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T22:13:22Z","timestamp":1614636802000},"page":"5337-5347","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Optical spectroscopy methods combined with multivariate statistical analysis for the classification of Cretan thyme, multi\u2010floral and honeydew honey"],"prefix":"10.1002","volume":"101","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8183-2794","authenticated-orcid":false,"given":"Emmanouil","family":"Orfanakis","sequence":"first","affiliation":[{"name":"Institute of Electronic Structure and Laser, Foundation for Research and Technology\u2013Hellas (IESL\u2010FORTH)  Heraklion Greece"},{"name":"Department of Materials Science and Technology University of Crete  Heraklion Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michail","family":"Markoulidakis","sequence":"additional","affiliation":[{"name":"Chemicotechniki Labs  Rethymno Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6418-1512","authenticated-orcid":false,"given":"Aggelos","family":"Philippidis","sequence":"additional","affiliation":[{"name":"Institute of Electronic Structure and Laser, Foundation for Research and Technology\u2013Hellas (IESL\u2010FORTH)  Heraklion Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1771-0386","authenticated-orcid":false,"given":"Aikaterini","family":"Zoumi","sequence":"additional","affiliation":[{"name":"Institute of Electronic Structure and Laser, Foundation for Research and Technology\u2013Hellas (IESL\u2010FORTH)  Heraklion Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michalis","family":"Velegrakis","sequence":"additional","affiliation":[{"name":"Institute of Electronic Structure and Laser, Foundation for Research and Technology\u2013Hellas (IESL\u2010FORTH)  Heraklion Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,3,15]]},"reference":[{"key":"e_1_2_8_2_1","unstructured":"EU Council Directive 2001\/110\/EC of 20 December 2001 relating to honey.Off J Eur Commun Legis10:47\u201352(2002) Available:https:\/\/eur\u2010lex.europa.eu\/legal\u2010content\/EN\/TXT\/PDF\/?uri=CELEX:32001L0110&from=EN."},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/00218839.2017.1338444"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2017.07.015"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2005.08.007"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.09.083"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.01157.x"},{"key":"e_1_2_8_8_1","unstructured":"Government Gazette B\u2010239\/23\u20132\u20102005; Annex II article 67 of Greek Food Code. 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