Effect of High Hydrostatic Pressure on Sterilization and Quality of Honey

High hydrostatic pressure (HHP) technology is a nonthermal processing technique that allows for the effective sterilization of food at normal temperatures while preserving the original quality of the food. In this study, we investigated the effects of HHP and thermal treatment on the sterilization and quality of honey. We employed electronic nose, electronic tongue, and gas phase mass spectrometry to analyze the impact of HHP and thermal treatment on the flavor and quality of honey. The results indicate that HHP can effectively eliminate most microorganisms in honey. After HHP treatment, amylase activity in honey increased, conductivity rose, the original color of honey was well preserved, and honey viscosity increased. These changes significantly improved the overall quality of the honey. When combined with GC‐MS, 84 and 63 volatile components were identified for Robinia pseudoacacia (acacia) honey and Ziziphus jujuba (jujube) honey, respectively. Notably, the number of alkenes in HHP‐treated acacia honey increased from 2 to 12 compared to the pretreatment levels, indicating that HHP treatment enhanced the honey’s aroma. In conclusion, HHP, as a novel honey processing technique, excels in maintaining and enhancing the original quality of honey when compared to thermal treatment.