Maillard reaction
The browning reaction between sugars and amino acids that darkens honey with age and heat.
Chemistry
Definition
Responsible for the slow darkening of stored honey and for the rapid colouring of honey in an oven. It runs faster with warmth, which is why a honey kept in a hot cupboard darkens noticeably over a year. The darkening is degradation rather than character, and it accompanies aroma loss.
See also
Other chemistry terms
Sources
Sources
- Standard for Honey (CXS 12-1981) — Codex Alimentarius Commission, FAO/WHO (1981) · Standards document Link
- HoneyHQ editorial synthesis — HEKNO Ltd · HoneyHQ synthesis
How sources are selected and weighted is set out in the sources and evidence policy.