Temperature Effect to Honey Quality

Temperature Effect to Honey Quality


Honey quality can change of temperature effect, this is because of honey contains itself can broken to high temperature, also vitamin contain can damage by high temperature effect. This is why; honey should be placed in certain condition, safe, cold environment and using glass bottle. The description of honey contain as follows.

Honey is a mixture of many substances. Apart from the carbohydrates which make up the basic components, numerous other substances are included. Among the volatile compounds which are related to honey’s flavor, most are compounds deriving from the original honey source (nectar, honeydew) and some of them arise during processing or storage.

In this work, the effect of heat on the profile of volatiles of pine honey was studied. Pine honey samples were heated to 45 °C, 55 °C, 65 °C, and 75 °C and for 1, 6, 24 and 48 hours. All samples were analyzed using a Purge & Trap - GC – MS system.

The results indicated that nine volatile compounds changed. All these substances were furan derivatives. It was found that the above changes were significant for temperatures higher than 45 °C. Also, the changes were depended on duration of heating. Furfural was the compound that had increased more than other substances. Moreover, the increasing rates of HMF and furfural concentrations were studied. It was concluded that furfural was more sensitive to heating than HMF. So as totally the honey quality will change or degrade and will lessen the function of honey to human body.