File:Creamed honey Maillard reaction after aging.jpg

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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.
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Author Zaereth

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current21:28, 26 October 2017Thumbnail for version as of 21:28, 26 October 20173,008 × 2,000 (1.07 MB)Zaereth (talk | contribs)User created page with UploadWizard

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