UPSC CSE Prelims 1997
(D) Fructose is the primary sugar found in honey, constituting approximately 38.2% of its composition. As a monosaccharide, fructose contributes significantly to honey's characteristic sweetness. Other major constituents include glucose (around 31%), water (typically 17-18%), and minor amounts of disaccharides like sucrose and maltose, along with minerals, vitamins, and enzymes.
(A) Glucose: While a significant component (around 31%) and a monosaccharide, glucose is not the most abundant sugar in honey; fructose holds that distinction.
(B) Sucrose: Natural honey contains only trace amounts of sucrose, typically less than 1-2%. Higher levels may indicate adulteration or unripe honey.
(C) Maltose: Maltose is a disaccharide present in minor quantities in honey and is not its major component.