> Does any of you have a more definitive reason for this sweetness factor?  I am
> not an expert of nectar types here in SE Nebraska yet, but I would say that it
> is a mixture of clovers, Honey Locust, and wild and 'domestic' flowers.  Also
> some Alfalfa and maybe soy beans too.

Honey is predominantly Fructose followed by Glucose plus often a host of
minor sugars, usually maltose and then more complex sugar molecules.

The sugar spectrum of each honey is almost completely due to honey flow
intensity, nectar concentration and most important of all, nectar source.  It
has almost nothing to do with differences in processing such as filtering,
heating (unless excessive) cooling, crystallizing etc.

Cane sugar (sucrose) is a sweetness most of us are familiar with.  It also
has its own *taste*.

Fructose is 1.8 times sweeter than Sucrose.
Glucose is 0.7 times as sweet as Sucrose.
Maltose is much less sweet than sucrose
Glucose, Fructose and Maltose all have their own taste.

Honeys that are higher [than normal]  in fructose and lower in the less sweet
minor sugars will have more sweetening power than honeys with higher [than
normal] glucose or high values of minor sugars e.g. some honeydews.

Crystallized honey may taste sweeter because most the glucose (the less sweet
part) is locked up as crystals (until they dissolve in the mouth) unavailable
to the pallate while the fructose is readily available.

It is also necessary to overlay the taste of the honey.  Some honeys with a
perfumed floral nectar may load the senses giving an impression of excess
sweetness, whereas more earthy, herby flavours may have the reverse effect.

Regards,
Peter Bray
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