The effect of heat on the volatile flavour fraction from a unifloral honey

publication date: May 27, 2011
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Journal of Apicultural Research
Vol. 27 (2) pp. 175-181
Date
September 1988
Article Title

The effect of heat on the volatile flavour fraction from a unifloral honey 

Author(s)

Frans R. Visser, John M. Allen And G. John Shaw

Abstract

The volatile flavour compounds from a unifloral manuka honey (Leptospermum scoparium Forst.) were isolated and analysed by capillary gas-liquid chromatography and gas-liquid chromatography/mass spectrometry. Twenty-nine compounds were identified. In a comparative study, the effects of heating on the volatile flavour composition were evaluated. The results show that heating honey at temperatures as low as 50°C leads to formation of new volatile flavour compounds, and that the peak areas of many compounds vary significantly as a result of different heating conditions. These results also suggest that furfural, rather than hydroxymethylfurfural, may be a more appropriate marker for heated honey.

Keywords

Honey, flavour compounds, heat

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