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The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey

Zhao, Haoan, Cheng, Ni, Zhang, Ying, Sun, Zheng, Zhou, Wenqi, Wang, Yin, Cao, Wei
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 133-139
Ziziphus, color, heat treatment, honey, hydroxymethylfurfural, multivariate analysis, phenylalanine, proline
This study was dedicated to distinguish overheated honey under simulated industrial thermal treatment by analyzing the amino acid contents. In this research, jujube honey and chaste honey samples were characterized by amino acids contents, color values and 5-hydroxymethylfurfural (5-HMF) contents after different thermal treatments. According to the results and multivariate statistical analysis, the contents of most amino acids in honey decreased after heat treatment, and there were significant differences between moderate and over processed honey samples. It also turns out that the sensitive markers of thermal treating are 5-HMF, b*, L*, a* and proline in jujube honey, 5-HMF, L*, b*, a* and phenylalanine in chaste honey. The above researches indicate that all honey samples in present study should be subject to category division of whether overheating.