Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC–MS and GC–MS/MS

Wang, Xuan; Yan, Sha; Zhao, Wen; Wu, Liming; Tian, Wenli; Xue, Xiao‐Feng

doi:10.1016/j.foodres.2023.112799

Cited by 10 publications

(3 citation statements)

References 42 publications

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“…We obtained other honey samples from beekeeping cooperatives (detailed information listed in Table S1). Based on previously described methods, we analyzed all honey samples to determine basic parameters 17 and found that all these had acceptable quality, based on honey quality standards. We also conducted a palynological examination of monofloral honey varieties to ensure accurate botanical origin.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Exploring the Formation of Chemical Markers in Chaste Honey by Comparative Metabolomics: From Nectar to Mature Honey

Yan,

Mu,

Yuan

et al. 2024

J. Agric. Food Chem.

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Identification of chemical markers is important to ensure the authenticity of monofloral honey; however, the formation of chemical markers in honey has received little attention. Herein, using comparative metabolomics, we first identified chemical markers in chaste honey and then explored their formation and accumulation from nectar to mature honey. We identified agnuside and p-hydroxybenzoic acid glucosides as chemical markers for chaste honey. Besides, we developed an UHPLC−MS/MS method for quantifying these markers and found that their levels varied significantly across sample sources. We compared the presence of these compounds in chaste nectar and mature honey. The outcomes underscore that these characteristic compounds are not simply delivered from nectar to mature honey, and activities of honeybees (collecting and processing) play a pivotal role in their formation and accumulation. These observations shed light on how mature honey can form its unique qualities with a rich assortment of natural bioactive compounds, potentially supporting health benefits.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

Exploring the Formation of Chemical Markers in Chaste Honey by Comparative Metabolomics: From Nectar to Mature Honey

Yan,

Mu,

Yuan

et al. 2024

J. Agric. Food Chem.

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“…Another study focusing on the authentication of monofloral honey (Leucosceptrum canum Smith honey) used similar techniques as the above. The extracted volatiles that characterized and gave the unique attributes to the honey were by far linalool (74.22%), 3-methyl-1-butanol (18.19%), benzeneacetaldehyde (1.31%), and lilac aldehyde B (2.78%) (Wang, Yan, et al, 2023). In a recent study, the volatile profile of the rare honey Amomum tsao-ko Crevost et Lemarie was analyzed by .…”

Section: Honeymentioning

confidence: 99%

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Kaldeli,

Zakidou,

Paraskevopoulou

2024

Comp Rev Food Sci Food Safe

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Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs. This field of omics has aroused the interest of scientists due to its noninvasive, rapid, and cost‐profitable nature. This review aims to monitor the available scientific information on the use of volatilomics technology, correlate it to the relevant food categories, and demonstrate its importance in the food adulteration, authenticity, and origin areas. A comprehensive literature search was performed using various scientific search engines and “volatilomics,” “volatiles,” “food authenticity,” “adulteration,” “origin,” “fingerprint,” “chemometrics,” and variations thereof as keywords, without chronological restriction. One hundred thirty‐seven relevant publications were retrieved, covering 11 different food categories (meat and meat products, fruits and fruit products, honey, coffee, tea, herbal products, olive oil, dairy products, spices, cereals, and others), the majority of which focused on the food geographical origin. The findings show that volatilomics typically involves various methods responsible for the extraction and consequential identification of volatile compounds, whereas, with the aid of data analysis, it can handle large amounts of data, enabling the origin classification of samples or even the detection of adulteration practices. Nonetheless, a greater number of specific research studies are needed to unlock the full potential of volatilomics.

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“…This method is based on the use of proportions of isotopes characteristic of particular plant species. Its task is to estimate the amount or ratio of isotopes of one of the three basic elements (13 C /12 C , 180/16O, 2H/1H) and compare them with standard values [119][120][121][122][123].…”

Section: Analysis Of Honey Microscopic Image Identificationmentioning

confidence: 99%

The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey

Żak,

Wilczyńska

2023

Foods

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The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various physicochemical parameters. A number of research methods are used to verify the quality of honeys and to confirm their authenticity. Obligatory methods of assessing the quality of honey are usually described in legal acts. On the other hand, other, non-normative methods of honey quality assessment are used worldwide; they can be used to determine not only the elementary chemical composition of individual types of honey, but also the biological activity of honey and its components. However, so far, there has been no systematization of these methods together with a discussion of problems encountered when determining the authenticity of honeys. Therefore, the aim of our study was to collect information on the methods of assessing the quality and authenticity of honeys, and to identify the problems that occur during this assessment. As a result, a tabular summary of various research methods was created.

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Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC–MS and GC–MS/MS

Cited by 10 publications

References 42 publications

Exploring the Formation of Chemical Markers in Chaste Honey by Comparative Metabolomics: From Nectar to Mature Honey

Exploring the Formation of Chemical Markers in Chaste Honey by Comparative Metabolomics: From Nectar to Mature Honey

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey

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