Cavaco, TeresaFigueira, Ana CristinaGonzález Domínguez, RaúlSayago Gómez, AnaFernández Recamales, María Ángeles2022-06-032022-06-032022Cavaco, T., Figueira, A. C., González-Domínguez, R., Sayago, A., & Fernández-Recamales, Á. (2021). Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product. In Molecules (Vol. 27, Issue 1, p. 57). MDPI AG. https://doi.org/10.3390/molecules270100571420-3049 (electrónico)http://hdl.handle.net/10272/20946The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H◦ ; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H◦ and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics modelengAtribución-NoComercial-SinDerivadas 3.0 Españahttp://creativecommons.org/licenses/by-nc-nd/3.0/es/Água-melThermal processing5-hydroxymethylfurfuralSugarsColorKineticsjournal article10.3390/molecules27010057open access23 Química