Three Egyptian honeys were stored at 5 OCC for 44 days. I n a II the honey
samples, amount of sucrose, melezitose and apparent total sugars decreased,
whereas that of turanose increased. Changes in amounts of other sugars (maltose,
fructosese, glucose) varied with honey type. The total free amino acid content
decreased remakably during the storage of all honeys except citrus, but the amounts
of some invididual amino acids increased in other honeys. Of the 17 amino acids
detected proline was predominent, with phenylalanine second. Changes in the
amounts of sugars and free amino acids in the honeys were not clearly related to the
exent of darkening.