Honey is sweet, highly concentrated and viscous product with characteristic flavour and aroma. It is produced by honeybees from the nectar and the honeydew. Botanical and geographical origin, environmental conditions, the origin of bees, the method of processing and storage conditions influence the honey quality. Using this parameters maturity as honey freshness, heat treatment lenght, storage lenght and honey adulteration can be determinated. In this study, on 28 samples of acacia honey, some physical-chemical parameters that affect the quality of honey (the amount of proline, the proportion of 5-hydroxymethylfurfualdehide (HMF) and invertase activity) were determinated. The amount of proline ranged from 44,6 to 427,2 mg/kg, HMF share from 0,8 to 17,9 mg/kg and the activity of invertase from 2,1 to 16,3 IN. The amount of proline in 16 of 28 samples is less than the amount specified in requirements of the Codex Alimentarius Commission what indicates that it is a type of honey with a naturally low proline. Since the activity of invertase and HMF are in accordance with the requirements of the Ordinance and the CAC, it can be concluded that honey had good quality, freshness and has not been long stored.