Honey

Diastase

This enzyme which destroys starch is also added to nectar by honey bees like all enzymes it is also weekend or destroyed by heat.

• Proteins

There are small quantities of protein found in honey in addition to the enzyme protein the concentration vary among different types of honey, it is reported that 40-80% of the nitrogen in honey is in the protein fraction.

• Amino acids

A large part of non protein nitrogen is in the amino acids analysis of Indian honey showed an average of 23% the total amino acid as proved.

• Aroma and flavor

Although aroma and flavor of honey are its most important characteristics be know relatively little about them. There are different honey flavor as they are plant nectar sources. Some kind of honey are not acceptable may preferred by those in the specific area production in fine flavor of honey may be changed by heat and in proper storage in addition to the lose of more volatile aroma excessive heat can change some flavors and induce of flavors from its effect on the sugars acid and protein minerals. Honey can be heated to delay granulation and avoid fermentation with out danger to flavor if case is given to the amount of heat removal of heat after treatment is absolutely essential to maintaining a quality product.

• Color

Like most other attribute color is extremely variable, natural honey may be colorless may be any of shape of very light yellow to very light dark relatively little of the substance responsible for the color of honey. Color is generally not a quality factor in official grading.

• Hydroxy methyl furfara

These compound is the decomposition of product of fructose in the presence of acid such decomposition in honey may given begin during the ripening of nectar when concentration of fructose and acids become appropriate, like other reaction it is also accelerated by heat and long time storage.