Chemical composition of chestnut honey: analysis of the hydrocarbon fraction

Bonaga, Giorgio; Giumanini, Angelo G.; Gliozzi, Grazia

doi:10.1021/jf00068a043

Cited by 43 publications

(18 citation statements)

References 7 publications

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“…In addition, high-molecular-weight n-alkanes (particularly C 21 and C 24 ) were identified, and, in general, the hydrocarbons were the largest single class of compounds contained in hexane extract of honey [25]. Their pattern was very similar to beewax, and, in some cases, wax may be transported by bees from some part of visited plants.…”

Section: -Methoxybenzaldehyde ( ¼ P-anisaldehyde; 7)mentioning

confidence: 99%

A Variety of Volatile Compounds as Markers in Unifloral Honey from Dalmatian Sage (Salvia officinalis L.)

Jerković

Mastelić

Marijanović

2006

C&B

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Volatile compounds of unifloral Salvia officinalis L. honey has been investigated for the first time. The botanical origin of ten unifloral Salvia honey samples has been ascertained by pollen analysis (the honey samples displayed 23-60% of Salvia pollen). Fifty-four volatile compounds were identified by GC and GC/MS in ten Salvia honey extracts obtained by ultrasound-assisted extraction (USE) with pentane/Et(2)O 1 : 2. The yield of isolated volatiles varied from 25.7 to 30.5 mg kg(-1). Salvia honey could be distinguished on the basis of the high percentage of benzoic acid (6.4-14.8%), and especially phenylacetic acid (5.7-18.4%). Minor, but floral-origin important volatiles were identified such as shikimate pathway derivatives, 'degraded-carotenoid-like' structures (3,5,5-trimethylcyclohex-2-ene derivatives) and 2,6,6-trimethylcyclohex-2-ene derivatives. Compounds from other metabolic pathways such as aliphatic acids and higher linear hydrocarbons, as well as heterocycles (pyrans, furans, and pyrroles), were also present. Most of the identified compounds do not constitute specific Salvia honey markers, due to their presence in honeys of other botanical origins; however, their ratio in different honeys could be useful to distinguish floral origin. Salvia-honey volatile markers were: benzoic acid, phenylacetic acid, p-anisaldehyde, alpha-isophorone, 4-ketoisophorone, dehydrovomifoliol, 2,6,6-trimethyl-4-oxocyclohex-2-ene-1-carbaldehyde, 2,2,6-trimethylcyclohexane-1,4-dione, and coumaran.

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Section: -Methoxybenzaldehyde ( ¼ P-anisaldehyde; 7)mentioning

confidence: 99%

A Variety of Volatile Compounds as Markers in Unifloral Honey from Dalmatian Sage (Salvia officinalis L.)

Jerković

Mastelić

Marijanović

2006

C&B

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“…Several hydrocarbons have been reported to arise from beeswax which has not been completely separated during harvest and processing [11,41,42]. This might be the origin of the high aromatic alkane content (several naphthalene derivatives apart from the three listed in Table 2) of rosemary honey fractionated by using the PA fiber.…”

Section: Application To Qualitative Analysis Of Honeymentioning

confidence: 99%

Analysis of volatile composition of honey by solid phase microextraction and gas chromatography‐mass spectrometry

Soria

Martı́nez-Castro

Sanz³

2003

J of Separation Science

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Analysis of volatile composition of honey by solid phase microextraction and gas chromatographymass spectrometry Honey aroma is largely dependent on its volatile fraction, which in turn is influenced by nectar composition and by possible modifications after harvesting. Solid phase microextraction (SPME) allows a simple and rapid fractionation of volatile compounds in honey as a prior step to their GC-MS qualitative and quantitative determination. A simple SPME-based procedure has been developed for GC-MS analysis of honey volatiles and applied to the study of 6 different commercial honeys. The possibility of honey characterization from the analytical data obtained by the SPME method is discussed.

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“…These floral related constituents can be divided into two main groups of chemical compounds, volatiles and non-volatiles. The honey flavours hence the organoleptic quality are contributed by the volatile compounds, which include hydrocarbons (Bonaga, Giumanini, & Gliozzi, 1986), phenylalanine decomposition products (Speer & Montag, 1987), aromatic acrboxylic acids and their esters (Steeg & Montag, 1988) or organic acids (Cherchi et al, 1994), abscisic acid (Ferreres, Andrade, & Tomás-Barberán, 1996a, Tomás-Barberán, Martos, Ferreres, Radovic, & Anklam, 2001, degraded carotenoids (Tan, Wilkins, Holland, & McGhie, 1989), and aromatic aldehydes (Häusler & Montag, 1990). In contrast, the taste, colour and other physical properties hence the overall quality of honey are contributed by the non-volatile compounds, which include sugars Mateo & Bosch-Reig, 1997;Serra-Bonvehi & Ventura-Coll, 1995), amino acids (Anklam, 1998;Davies, 1975Davies, , 1976Davies & Harris, 1982), minerals (Anklam, 1998;Gonzalez-Paramas et al, 2000), and phenolic compounds (Amiot, Aubert, Gonnet, & Tacchini, 1989;Tomás-Barberán et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Phenolic acids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication

Yaoa

Jiang

Singanusong

et al. 2005

Food Research International

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Eight phenolic acids and two abscisic acid isomers in Australian honeys from five botanical species (Melaleuca, Guioa, Lophostemon, Banksia and Helianthus) have been analyzed in relation to their botanical origins. Total phenolic acids present in these honeys range from 2.13 mg/100 g sunflower (Helianthus annuus) honey to 12.11 mg/100 g tea tree (Melaleuca quinquenervia) honey, with amounts of individual acids being various. Tea tree honey shows a phenolic profile of gallic, ellagic, chlorogenic and coumaric acids, which is similar to the phenolic profile of an Australian Eucalyptus honey (bloodwood or Eucalyptus intermedia honey). The main difference between tea tree and bloodwood honeys is the contribution of chlorogenic acid to their total phenolic profiles. In Australian crow ash (Guioa semiglauca) honey, a characteristic phenolic profile mainly consisting of gallic acid and abscisic acid could be used as the floral marker. In brush box (Lophostemon conferta) honey, the phenolic profile, comprising mainly gallic acid and ellagic acid, could be used to differentiate this honey not only from the other Australian non-Eucalyptus honeys but also from a Eucalyptus honey (yellow box or Eucalyptus melliodora honey). However, this Eucalyptus honey could not be differentiated from brush box honey based only on their flavonoid profiles. Similarly, the phenolic profile of heath (Banksia ericifolia) honey, comprising mainly gallic acid, an unknown phenolic acid (Ph1) and coumaric acid, could also be used to differentiate this honey from tea tree and bloodwood honeys, which have similar flavonoid profiles. Coumaric acid is a principal phenolic acid in Australian sunflower honey and it could thus be used together with gallic acid for the authentication. These results show that the HPLC analysis of phenolic acids and abscisic acids in Australian floral honeys could assist the differentiation and authentication of the honeys.

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Chemical composition of chestnut honey: analysis of the hydrocarbon fraction

Cited by 43 publications

References 7 publications

A Variety of Volatile Compounds as Markers in Unifloral Honey from Dalmatian Sage (Salvia officinalis L.)

A Variety of Volatile Compounds as Markers in Unifloral Honey from Dalmatian Sage (Salvia officinalis L.)

Analysis of volatile composition of honey by solid phase microextraction and gas chromatography‐mass spectrometry

Phenolic acids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication

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