HMF (Hydroxymethylfurfural) is an organic compound produced by acid-catalyzed dehydration of sugars, primarily fructose. Elevated concentrations of HMF in honey provide an indication of overheating, poor storage conditions or higher age of the honey.
No of Tests
Why Test for HMF in honey?
The levels of naturally occurring HMF are minimal in fresh honey. Codex Alimentarius Comission (Alinorm 01/25, 200) and the European Union (Directive 100/2001) established that its concentration in the honey usually should not exceed 80 or 40 mg/kg. HMF's occurrence and accumulation in honey is variable depending on honey type.