In this work, the influence of microwave heating on the chemical proprieties of Romanian honeys (sun flower honey, tilia honey, polyfloral honey) was investigated. The chemical parameters determined were total acidity, hydroxymethylfurfural and ascorbic acid (vitamin C) content. Hydroxymethylfurfural content, as primarily indicator of heating, was determined by spectrophotometric method, while vitamin C level was measured with a liquid chromatograph equipped with US/VIS detector. Vitamin C and hydroxymethylfurfural turned out to be reliable indicators of microwave heating, displaying gradual decrease and increase, respectively. The variation of total acidity on the other hand could not be correlated with changes in the exposure time.
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