Honey aroma substance

The chemical composition of honey (Table 2.3) is dominated by glucose and fructose. Honey also contains many other valuable components, like enzymes, organic acids, mineral elements, nonprotein nitrogenous compounds, vitamins, aroma substances, and pigments. 

In the production and processing of honey, it is important to preserve the original composition, particularly the content of aroma substances, and to avoid contamination. The following kinds of honey are differentiated according to recovery techniques ... 

Brown sugar varieties are beeoming more popular but most of these varieties nowadays are made of refined sugar eolored by molasses (—>2.20). Marty people who praise honey over table su simply forget the fact that honey is also a con-eentrated solution of glueose and fractose (70%). Honey also eontains the disac-eharides sucrose and maltose (10%), whereas the rest is water (—>3.8). The characteristic aroma and flavor of honey is due to some small amounts of other substances, but in any case, the calorific value of honey is not less than the equivalent amount of table sugar. 

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