|
|
|
|
|
|
by sitharus
558 days ago
|
|
|
If you think the taste of honey is indistinguishable from sugar syrup, you haven’t had real honey. In addition to flavour compounds from the nectar, honey contains trace amino acids that cause it to slowly undergo the malliard reaction at room temperature, resulting in a caramel undertone that increases as the honey ages. The flavour also strongly depends on the nectar, with some being very subtle and resulting in a very syrup-like honey, and others being extremely strong. Other than flavour, and some anti-microbial properties, it has the same dietary properties as sugar syrup. |
|
|
you have completely missed the plot, it's sad.
I'm not talking about what I think of the taste of honey. I'm simply reading (with comprehension) TFA (and many similar articles over the past 30 years) that say that the honey market is filled with adulteration and it's difficult to control because there are few ways to tell the difference. The world's biggest experts on honey say this, not me.
I'm just pointing out what they say to you because you can't read.
You seriously seem to believe that industry experts have to cancel international events because you can taste honey and they can't.