Image: Creamed honey Maillard reaction after aging
Size of this preview: 800 × 532 pixels. Other resolutions: 320 × 213 pixels | 3,008 × 2,000 pixels.
Original image (3,008 × 2,000 pixels, file size: 1.07 MB, MIME type: image/jpeg)
Description: Creamed honey of a common US brand labeled as "clover honey." The jar on the left is fresh, while the jar on the right has been aged at room temperature for two years. The darkening occurs due to a chemical reaction between the amino acids and the sugar, producing pigmented substances called melanoidins, which add a rich unami flavor to the honey, giving it a more toffee-like taste.
Title: Creamed honey Maillard reaction after aging
Credit: Own work
Author: Zaereth
Usage Terms: Creative Commons Attribution-Share Alike 4.0
License: CC BY-SA 4.0
License Link: https://creativecommons.org/licenses/by-sa/4.0
Attribution Required?: Yes
Image usage
The following 2 pages link to this image:
All content from Kiddle encyclopedia articles (including the article images and facts) can be freely used under Attribution-ShareAlike license, unless stated otherwise.
