Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka honey: Part I – Honey systems

•Overall loss of DHA and early stage formation of MGO is first order.•In mānuka honey later stage kinetics of MGO formation are complex.•Lower storage temperature gives better efficiency of DHA conversion to MGO.•Proline and phenyllactic acid are correlated with the rate constant for DHA loss.•The r...

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Veröffentlicht in:	Food chemistry 2016-07, Vol.202, p.484-491
Hauptverfasser:	Grainger, Megan N.C., Manley-Harris, Merilyn, Lane, Joseph R., Field, Richard J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Conversion kinetics Dihydroxyacetone Dihydroxyacetone - chemistry Honey - analysis Kinetics Leptospermum - chemistry Methylglyoxal Mānuka honey Pyruvaldehyde - chemistry Temperature
Online-Zugang:	Volltext
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