Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry, and electronic nose

Tian, Huaixiang; Shen, Yongbo; Yu, Haiyan; Chen, Chen

doi:10.1080/10942912.2016.1213744

Cited by 23 publications

(17 citation statements)

References 29 publications

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“…Besides, it could be concluded that these aromas were associated with the presence of myrtenal and benzaldehyde. Although benzaldehyde has been often been associated with sweet, almond and marzipan aroma (Manyi-Loh et al, 2011), in agreement with our results, it has also been indicated that it might contribute to the fruity aroma of honeys determined by sensory analysis (Tian et al, 2016). Also in line with our findings, investigations performed in Baccharis uncinella essential oil indicated that myrtenal presents a floral aroma (Xavier et al, 2017).…”

Section: Correlation Between Aroma Descriptors and Volatile Compoundssupporting

confidence: 92%

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Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Patrignani

Ciappini

Tananaki

et al. 2017

Int J of Food Sci Tech

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Summary Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the present work, the sensory characteristics and physicochemical parameters of Argentinean honeys from different ecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content, electrical conductivity, sugar profile and volatile compounds were analytically determined in honey samples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation, colour intensity and aroma) were evaluated by a trained panel. Significant correlations were found between honey crystallisation degree and hydroxymethylfurfural content and diastase activity (P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour. Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatile profile (P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers’ preference can be successfully associated with the chemical composition of honey by multivariate statistical analysis.

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Section: Correlation Between Aroma Descriptors and Volatile Compoundssupporting

confidence: 92%

“…Esters are odour-active compounds that might contribute to characteristic smells of fruits and flowers (Tian et al, 2016). As illustrated in Fig.…”

Section: Correlation Between Aroma Descriptors and Volatile Compoundsmentioning

confidence: 99%

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Patrignani

Ciappini

Tananaki

et al. 2017

Int J of Food Sci Tech

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“…Heptanal was detected in honeys from France, Germany, Hungary, Italy, Poland, Slovakia and Romania. Unlike most of the samples, acacia honey from China [74] did not present any of these three volatile compounds.…”

Section: Acacia Honeymentioning

confidence: 57%

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

et al. 2020

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Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to the surrounding flora, enabling its characterization by source or type. Monofloral honeys may reach higher market values than multifloral ones. Honey’s aroma is very specific, resulting from the combination of volatile compounds present in low concentrations. The authentication of honey’s complex matrix, according to its botanical and/or geographical origin, represents a challenge nowadays, due to the different sorts of adulteration that may occur, leading to the search for reliable marker compounds for the different monofloral honeys. The existing information on the volatiles of monofloral honeys is scarce and disperse. In this review, twenty monofloral honeys and honeydews, from acacia, buckwheat, chestnut, clover, cotton, dandelion, eucalyptus, fir tree, heather, lavender, lime tree, orange, pine, rape, raspberry, rhododendron, rosemary, strawberry tree, sunflower and thyme, were selected for volatile comparison purposes. Taking into consideration the country of origin, the technique of isolation and analysis, the five main volatiles from each of the honeys are compared. Whereas some compounds were found in several types of monofloral honey, and thus not considered good volatile markers, some monofloral honeys revealed characteristic volatile compounds independently of their provenance.

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“…The small ellipse indicated 50% of the explained variance and the big ellipse is the unit-circle indicating 100% of the explained variance. [45,46] It was entailed that aroma compounds between the two ellipses can be considered as correlated with sensory attributes, and those inside the inner ellipse are poorly connected with sensory attributes.…”

Section: Relationship Between Sensory Attributes and Volatile Compoundsmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry, and electronic nose

Cited by 23 publications

References 29 publications

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

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