Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography‐mass spectrometry

Abstract

Volatile compounds have been investigated in unifloral honeys of the most popular types in Spain. A total of 21 eucalyptus samples, 35 rosemary samples, 33 heather samples, and 15 citrus samples were collected in the course of 3 years in different Spanish regions. Samples were analyzed by SPME followed by GC-MS. About 83 compounds were identified; the concentrations of 33 of them were selected to be processed by multivariate analysis. Discriminant analysis allowed correct assignment of most samples: 94% citrus, 92% eucalyptus, 84% heather, and 84% rosemary. As pure reference honeys are not available, a two step data analysis is proposed, selecting the samples most clearly classified in discriminant analysis as "reference samples" to be used in multiple regression to estimate the most representative compounds for each honey type and considering the rest of the samples as of mixed origin.

Propiedades fisicoquímicas de mieles monoflorales de encenillo de la zona altoandina en Boyacá, Colombia

“…5,38,55 Se calcularon los Índice de Kovats de cada compuesto (índices de retención relativos) y se compararon con datos de la literatura y con los tiempos de retención de compuestos volátiles obtenidos de las muestras con los de patrones puros de (2-metil-1-propanol, 2-metil-1-butanol + 3-metil-1-butanol, benzaldehído, heptano, octano, 3-hidroxi-2-butanona, furfural, dimetil sulfuro y D-limoneno).…”

“…55 En las muestras objeto de estudio los valores medios para (Cp) y (α) son 2.10 ± 0.05 kJ kg -1 ºC -1 y 4.51 x 10 -5 m s -1 para una densidad de 1.4129 g mL -1 que están en el rango de valores reportados en mieles colombianas de Boyacá y Tolima, entre 1.93 y 2.01 (Cp: kJ kg -1 K -1 ) y 0.349 ± 0.007…”

“…21,78 En mieles florales 4,17,33,34,38 y monoflorales y algunos de los compuestos identificados en éste trabajo han sido relacionados como responsables directos del aroma. 55,57,[79][80][81][82][83] La mayoría de las mieles indistintamente de su origen botánico, presentan más de un componente de los cuales derivan las propiedades y atributos sensoriales. 21 La presencia de Acetato de etilo, benzaldehído, bencenacetaldehido, dimetilsulfuro, furfural, limoneno, óxido de linalool y tolueno, se consolidan como marcadores moleculares de la miel de Encenillo y de los cuales derivan las tonalidades de aroma dulce, fragancias florales, ligero sabor y acento resinoso, cuyos valores umbrales de olor no son superiores a 5 partes por billón.…”

Optimization of the Extraction of the Volatile Fraction from Honey Samples by SPME-GC-MS, Experimental Design, and Multivariate Target Functions

“…In the last years, increasing attention has been devoted to the characterization of the profile of volatile molecules in honey samples above all in authenticity and adulteration studies [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22], since the commercial value of honey is usually strictly correlated to its botanical and/or geographical origin. Unifloral honeys are certainly more valuable than multifloral; products show a different commercial value based on their botanical origin, particularly when the origin is strictly defined, for example, for PDO (Protected Designation of Origin) products.…”

“…The volatile profile is usually determined by HeadSpace Solid Phase Micro-Extraction (HS-SPME), followed by a gas chromatographic (GC) determination with Mass Spectrometry (MS) detection [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19]. HS-SPME GC-MS is quite widespread both as a fingerprinting tool [23][24][25][26] and for identification and quantification of specific classes of compounds or single analytes [27]: it is applied to honey samples in food safety and adulteration studies (for the determination of residues of chemicals used to combat honeybee diseases or parasite infestations, as fungicides, insecticides, acaricides, and pesticides [28]) or in authenticity studies for the determination of botanical biomarkers [29][30][31].…”