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

• Published in: Food science & technology Vol. 96; pp. 133 - 139
• Main Authors: Zhao, Haoan, Cheng, Ni, Zhang, Ying, Sun, Zheng, Zhou, Wenqi, Wang, Yin, Cao, Wei
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2018
• Subjects: Chemometric; color; heat treatment; Honey; hydroxymethylfurfural; multivariate analysis; Overheating; phenylalanine; proline; Thermal treatment; Ziziphus; Chemometric; Honey; Thermal treatment; Overheating

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 af...