CDFA Commodity Regulations Practice Exam

The specific defect listed for honey among the provided options is heating. This is because heating honey can lead to the degradation of its natural properties and may change its flavor and aroma. Additionally, excessive heat can cause the breakdown of beneficial enzymes and nutrients inherent to raw honey.

In the context of honey regulations, heating refers to the process where honey is subjected to high temperatures, which can result in a significant loss of quality. Honey is often heated for purposes such as pasteurization to reduce the risk of fermentation and to improve clarity, but this can also lead to a defect if not done properly. Thus, consistent adherence to regulations regarding temperature during processing is essential to maintain the integrity of honey.

The other options, such as inconsistent color, crystallization, and flavor variation, while they may affect the quality of honey, they are not specifically highlighted as defects in the same way heating is within regulatory standards. Crystallization, for example, is a natural process in honey that can happen over time and doesn't necessarily denote a defect, while inconsistent color and flavor variation are more subjective and can vary widely among honey types. Therefore, heating is the defect that stands out in regulatory discussions specifically regarding honey.