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M
MANUKA DROPSLIMITED · NEW ZEALAND
AnalyticalCommercial-safe · review pending2021 · Food Chemistry

UMF, MGO, markers & bioactive chemistry

Methylglyoxal binds to amines in honey matrix and 2'-methoxyacetophenone is released in gaseous form into the headspace on the heating of manuka honey

Authors: Kato et al.

PLAIN-LANGUAGE SUMMARY

The study tracked nine characteristic Manuka-honey chemicals during heating and found significant losses of methylglyoxal and 2'-methoxyacetophenone at 90 degrees Celsius. Model-honey experiments indicated that methylglyoxal reacts with proline, lysine, and arginine derivatives, whereas 2'-methoxyacetophenone is lost partly through volatilization into the container headspace.

Reported result

High-temperature processing can reduce both MGO and a regulated floral marker through distinct reaction and volatilization pathways.

Study design

controlled heating experiment and model-honey reaction chemistry

UMF, MGO and quality markers

Tested material

Mānuka honey, nectar, model-honey or analytical reference samples described by the publication.

Limitations

The principal experiment used severe heating and simplified artificial-honey systems, so the magnitude of marker loss may differ under routine commercial or household conditions.

Funding & conflicts

Not yet transcribed from the primary publication.

Applicability guardrail

Do not extrapolate the 90-degree-Celsius results directly to all warming, storage, pasteurization, or culinary exposures without time-and-temperature-specific data.

Scientific reference

Kato et al. (2021). Methylglyoxal binds to amines in honey matrix and 2'-methoxyacetophenone is released in gaseous form into the headspace on the heating of manuka honey. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.127789

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Editorial record

Responsible publisher: Manuka Drops Limited. Record updated: 2026-08-28. Retraction check recorded: 2026-08-16. Retraction status: checked-no-retraction-signal. Editorial status: verified. Read the methodology.

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