SummaryFlavour, colour and sugar content of honey samples were assessed after processing at 44°. 49°and 71°C for 30 min, and flash heating to 79°C followed by immediate cooling. No significant differences in flavour or colour were found according to the temperature used. The only consistent variation in contents for fructose, glucose and sucrose was a slightly greater content of sucrose at 79°than at 44°.