ABSTRACT
Sample of clover honey were treated at 55 degree, 65 degree and 75 degree Cent. for 30 minutes to prevent or retard the development of granulation in honey. The best results were attained in the samples treated at 75 degree Cent. or 85 degree Cent., in which no granulation appeared before two weeks of storage at 5 degree Cent. The data also showed that there was a linear relation between viscosity and the granulation developed in honey during storage. The chemical analysis of honey after heat treatment indicated that the contents of moisture, protein, ash [especially Mg, Fe and Na], non reducing sugars and ascorbic acid were decreased. Raising temperature used in heat treatment regularly increases the dark substances developed in honey, hence it is preferable to treat honey at 75 degree Cent. than 85 degree Cent. Moreover, heat treatments had three different effects on the volatile aroma of honey: the first was on the highly sensitive chemical groups which completely disappeared, the second was on the sensitive groups which partially disappeared, and the third was on the insensitive groups which were unaffected by heat treatments. In general, the total aroma of honey increased by heat treatments may be due to the conversion of some non volatile substances to volatile compounds. Although the total aroma of honey increased by heat treatments, it became less acceptable due to the cooked flavor developed