The Unique Manuka Effect: Why New Zealand Manuka Honey Fails the AOAC 998.12 C‑4 Sugar Method

Conversion of dihydroxyacteone (DHA) to methylglyoxal (MGO) has been shown to be the key mechanism for the growth in “apparent” C-4 sugar content in nonperoxide activity (NPA) manuka honey. This reaction is enhanced by heating and storage time and is demonstrated for the first time in clover honey a...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2014-03, Vol.62 (12), p.2615-2622
Hauptverfasser:	Rogers, Karyne M, Grainger, Megan, Manley-Harris, Merilyn
Format:	Artikel
Sprache:	eng
Schlagworte:	Carbohydrates - analysis Carbon Isotopes - analysis Food Analysis - methods Food Analysis - standards Food Contamination - analysis Food Storage fractionation heat honey Honey - analysis Honey - classification New Zealand protein value Pyruvaldehyde - analysis storage time sugar content sugars
Online-Zugang:	Volltext
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