I passed the question about the differing tastes of the same honey
(differing over time and by form, e.g., creamed, extracted, in comb) by my
daughter, who is a food scientist, and she offers the following:

"One quick thing off the top of my head about it is that form would change
the way a food tastes.  Mouthfeel can make a food taste different, for
example to my tastebuds a scrambled egg doesn't taste quite as intense as a
sunny side up egg.

My assumption about the creamed honey is that it's beaten pretty good to get
to that texture.  Is that correct?  There could be breaking down of flavor
compounds during the process of taking regular honey to creamed honey.  Of
course this is only a guess.

Another reason for flavor differences may be the moisture content of the
honey.  Lower moisture content would possibly mean that the flavor compounds
are more concentrated therefore might come out more.

Also, were all the different forms of honey from the same crop?  That could
always contribute to the flavor impact...depending on the source of the
nectar.

These are just some shots in the dark...but very interesting questions."

http://www.nhb.org/foodtech/defdoc.html

Janet A. Katz
Two Cats Apiary LLC

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