The storage time and temperature of honey will also affect its quality and color. Generally speaking, the color of honey stored in a high-temperature environment is more likely to darken, and reducing substances in honey slowly oxidize, such as tiny pollen and The increase in hydroxyl bran will cause the color of honey to deepen. This phenomenon is called the "Maillard reaction", also known as the "non-enzymatic browning reaction".

In 1912, French chemist Maillard discovered that when glycine and glucose are mixed and heated, a brown substance is formed. Later, it was discovered that this type of reaction not only affects the color of food, but also plays an important role in its aroma, and this reaction is called the Maillard reaction. Currently, the Maillard reaction is widely used in the food field, such as beer, coffee and baked goods.

Extended information:

You can still drink the honey when its color becomes darker:

If the color of the honey on hand has become darker, this is just a natural change of the honey. It can also be eaten or used as a honey mask. However, we have to admit that honey that has been stored for a long time will generally become darker in color and lose its floral aroma. Moreover, after the Maillard reaction occurs, the combination product of protein and sugar is not easily utilized by enzymes. The combination of amino acids and sugar in honey will cause the loss of nutrients.

If the light-colored honey you purchased becomes darker after being stored for 1-2 years, this is a normal change of honey and it is still edible. However, it is best to consume honey from the current year, because fresh honey has the best nutrition, color and taste.

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