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The fructose in honey is mainly in the β-D-pyranose form. This is one of the sweetest carbohydrates known, about twice as sweet as glucose. The β-D-furanose form of fructose is much less sweet. The sweetness of honey gradually decreases at high temperature. Also, highfructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both observations?

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Answer: increase in temperature decreases the sweetness of fructose

Explanation: this is because beta- fructose will undergo cyclization from its straight chain to give furanose and pyranose. Increase in temperature will just favors the yielding of more of furanose which is less sweet. Which is why it is used to sweetened cold drinks to maintain the sweetness as hot drinks is just going to reduce it.

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