AGING OF HONEY

Diastase number and hydroxymethylfurfural content were determined for 115 honeys at 4, 16, and 28 months after their extraction. The mean values for all samples show linear relations between diastase number and the logarithm of the time and between the logarithm of the hydroxymethylfurfural content and the time. In these honeys, the long-term effects of heat and storage affect the increase in hydroxymethylfurfural content to a greater degree; however, given the nature of some samples, the diastase number is the limiting factor for freshness in the short term. The factors determining the freshness date of the honeys were also studied and suggestions made for a quality control rule.