Description
Ancient Greeks processed wildflower nectar into honey by heating and enzymatic conversion, using it as sweetener, preservative, and medicinal tonic.
Technical
The heating to 60–70 °C evaporates excess water, lowering moisture to inhibit microbes. Bee-derived invertase hydrolyzes sucrose into fructose and glucose, while glucose oxidase oxidizes glucose to gluconic acid and hydrogen peroxide, providing antimicrobial protection. Excess heat above 80 °C causes caramelization, destroying floral aromatics and altering flavor.
Science
Primary Reaction
Enzymatic hydrolysis of sucrose by invertase and oxidation of glucose by glucose oxidase producing hydrogen peroxide
Sensory Profile
Aroma ()
floralthymepineacaciasweetherbalearthycitrusyspicyresinous