The effect of heat on the volatile flavour fraction from a unifloral honey
Frans R. Visser, John M. Allen And G. John Shaw
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.