In the article Hydroxymethylfurfuraldehyde and amylase contents in  
Australian honey in the recent issue of the journal Food Chemistry,  
the authors found that "Heating unprocessed honey at 85 °C for 2 min  
caused significant (p <0.05) increment in HMF contents. The amounts  
of HMF in Mallee samples increased from 34.0 ± 0.31 to 42.3 ± 0.37 mg/ 
kg after 2 min at 85 °C ... The results revealed also that heating  
was not the only factor influencing HMF formation in honey, but also  
honey composition, pH value and floral source can contribute to these  
variations."

<http://dx.doi.org/10.1016/j.foodchem.2009.07.057>

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