Creamed_honey_Maillard_reaction_after_aging.jpg
Size of this preview:
800 × 532 pixels
.
Other resolutions:
320 × 213 pixels
|
640 × 426 pixels
|
1,024 × 681 pixels
|
1,280 × 851 pixels
|
3,008 × 2,000 pixels
.
Summary
Description Creamed honey Maillard reaction after aging.jpg |
English:
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.
|
Date | |
Source | Own work |
Author | Zaereth |
Licensing
I, the copyright holder of this work, hereby publish it under the following license:
This file is licensed under the
Creative Commons
Attribution-Share Alike 4.0 International
license.
-
You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
-
Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.