On food and cooking the science and lore of the kitchen ( PDFDrive ) 1260

willslowlygranulateintherefrigerator,and
creamhoneywillgetsomewhatcoarser.
HoneyFlavor The most delightful quality of
honeysistheirflavors,whichmaketheminto
natural sauce-like condiments. All honeys
share a sweet taste base that is slightly tart
andsavoryaswell,andacomplexaromathat
has several different elements: caramel,
vanilla, fruity (esters), floral (aldehydes),
buttery (diacetyl), sweet-spicy (sotolon, p.
418). Then honeys made from single nectars
add their own distinctive notes. Buckwheat
honey is malty (methylbutanal); chestnut
honeycarriesthedistinctnoteofcorntortillas
(aminoacetophenone, with both floral and
animal elements); citrus and lavender honeys
are citrusy and herbal but share a grapy note
(methylanthranilate);lindenhoneyincludesa
mixtureofmint,thyme,oregano,andtarragon
aromatics.
TheCompositionofaTypicalHoney


%byweight
Water 17
Fructose 38
Glucose 31
Sucrose 1.5
Otherdisaccharides 7
Highersugars 1.5
Acids 0.6

Minerals 0.2
HoneyinCookingUnlikesugar,whichis
oftenahiddeningredientinprocessedfoods,
honeyisaveryvisiblesweetener;mostofitis
addedtofoodsbyindividualconsumers.With
itssyrup-likeviscosity,glossiness,andrange
ofbrownshades,itmakesanattractive
toppingforpastriesandotherfoods.Itisthe
characteristicsweetenerinsuchpastriesas
baklavaandlebkuchen,suchconfectionsas
nougatandtorrone,halvahandpasteli,andin