Investigating the Effects of Gradual Heating on Chestnut Honeys: Insights From FT-IR, DSC, TGA, and GC-MS Techniques

Abstract

Honey, a complex natural sweetener, has long been revered for its taste and health benefits. In addition to fructose and glucose, honey contains water, proteins, enzymes, amino acids, vitamins, minerals, organic acids, and bioactive substances. Honey's quality and durability depend on its chemical makeup and storage circumstances, especially the development of hydroxymethylfurfural (HMF), a freshness and heat treatment indicator. This study employed Fourier transform infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and gas chromatography-mass spectrometry (GC-MS) to investigate the effects of gradually heating chestnut honey. FT-IR analysis of chestnut honey revealed a decrease in the O-H stretching band around similar to 3300 cm(-1) and alterations in the C = O stretching band close to similar to 1700 cm(-1), indicating the formation of HMF and structural changes in phenolic compounds as a result of heat exposure. The experimental results showed that HMF levels rose significantly from 4.82 mg/kg at 25 degrees C to 65.23 mg/kg at 190 degrees C, emphasizing the breakdown of sugars and the creation of possibly harmful substances at higher temperatures. Heat affects HMF synthesis, sugar, and protein breakdown, as honey's chemical composition and thermal characteristics change significantly throughout temperature ranges. The findings support regulated heating and storage settings to preserve honey's quality and shelf life, revealing the best honey processing and storage conditions. This study aims to investigate how progressive heating affects the chemical composition, stability, and quality indicators (such as HMF formation and protein degradation) of chestnut honey using FT-IR, DSC, TGA, GC-MS, and bomb calorimetry techniques.