The physicochemical parameters of fifteen honey samples from a wide range of botanical origins were characterized to identify the influence of composition on the formation of alpha-dicarbonyl compounds during heating. Color, pH, moisture content, water activity, hydroxymethylfurfural (HMF), sugar and amino acid content were determined before and after storage at various time and temperatures. The effects of storage time and temperature on the formation of Maillard reaction product were also investigated. Analysis of the data has indicated that they have a significant impact on the rate of production of Maillard related compounds such as alpha-dicarbonyls and HMF. The content of free amino acids was also decreased 'over time with concomitant increase in color intensity. Furthermore, nine alpha-dicarbonyl compounds were detected in honey samples. The analysis of these compounds after derivatization with o-diaminobenzene resulted in the identification of three previously unreported derivatives in honey such as 3-deoxypentulose, 1,4-dideoxyhexulose and 3,4dideoxyglucosone-3-ene. More importantly, the detection of 5-hydroxycyclohexane-1,2,4-trione was to our knowledge the first cyclic alpha-dicarbonyl compound ever reported in literature. Characterization of this molecule by different mass spectrometric techniques and spiking experiments provided evidence that supported the precursor, the structure and proposed mechanism of formation.

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