Establishment of authenticity and typicality of sugarcane honey based on volatile profile and multivariate analysis

Freitas, Jorge; Silva, Catarina L.; Perestrelo, Rosa; Nunes, Fernando M.; Câmara, José S.

doi:10.1016/j.foodcont.2016.10.035

Cited by 30 publications

(36 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The isolated volatile compounds were tentatively identified by comparing the mass spectra of unknown peaks with those stored in the National Institute of Standards and Technology (NIST) library with a similarity threshold higher than 75%. The relative concentration of each isolated compound was calculated as the relative peak area, by dividing the peak area of the isolated volatile compound by the peak area of styrene (Silva et al, 2017).…”

Section: Volatile Compound Analysismentioning

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

View full text Add to dashboard Cite

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.

show abstract

Section: Volatile Compound Analysismentioning

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

View full text Add to dashboard Cite

show abstract

“…The method limit of detection (LOD) and quantification (LOQ) for each analyte was determined using the residual standard deviation ( Sy/x ) of the corresponding calibration curve. The LOD and LOQ were calculated as 3.3 × (( Sy/x )/b) and 10 × (( Sy/x )/b), respectively, where ( Sy/x ) represents the standard deviation of the ordinate at origin and b represents the slope of the regression line [ 27 ].…”

Section: Methodsmentioning

confidence: 99%

A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines

Freitas

Vaz‐Pires

Câmara

2020

Foods

Self Cite

View full text Add to dashboard Cite

The volatile amines trimethylamine (TMA) and dimethylamine (DMA) could be used as important spoilage indices for seafood products, assisting in the determination of the rejection period. In the present study, a systematic analytical duality-by-design (AQbD) approach was used as a powerful strategy to optimize the most important experimental parameters of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) conditions for the quantification of TMA and DMA in Sparus aurata. This optimization enabled the selection of the best points in the method operable design region for HS-SPME extraction (30 min; 35 °C; NaOH 15 M and NaCl 35%, w/v) and GC-MS analysis (80 °C; gradient 50 °C/min; flow rate 1 mL/min and splitless mode). The rejection day, estimated through the TMA concentration (>12 mg/100 g, at days 9–10), was compared with sensory (quality index method: day 7–8), physical (Torrymeter: day 8–9), and microbial (day 9–10) analysis, corroborating the suitability of the proposed approach for estimating the period for which they will retain an acceptable level of eating quality from a safety and sensory perspective.

show abstract

“…Productivity still varies, ranging from 40 t/ha in old cane fields to 120 t/ha in more recently installed cane fields. In terms of area, the most important municipalities are Ponta do Sol and Machico (with relative importance levels of 29 and 28%, respectively), followed by Santana (14%) and Calheta (8%), totaling 79% of the area of influence [28,29].…”

Section: Countrymentioning

confidence: 99%

Sugarcane Industry Waste Recovery: A Case Study Using Thermochemical Conversion Technologies to Increase Sustainability

Nunes

Loureiro²,

Sá³

et al. 2020

Applied Sciences

View full text Add to dashboard Cite

The sugarcane industry has assumed an increasingly important role at a global level, with countries such as Brazil and India dominating the field. However, this causes environmental problems, since the industry produces large amounts of waste, such as sugarcane bagasse. This by-product, which is energetically partially recovered in sugar mills and in the pulp and paper industry, can make a significant contribution to the general use of biomass energy, if the usual disadvantages associated with products with low density and a high moisture content are overcome. From this perspective, thermochemical conversion technologies, especially torrefaction, are assumed to be capable of improving the fuel properties of this material, making it more appealing for potential export and use in far-off destinations. In this work, sugarcane samples were acquired, and the process of obtaining bagasse was simulated. Subsequently, the bagasse was dried and heat-treated at 200 and 300 °C to simulate the over-drying and torrefaction process. Afterward, product characterization was performed, including thermogravimetric analysis, elemental analysis, calorimetry, and energy densification. The results showed significant improvements in the energy content, from 18.17 to 33.36 MJ·kg−1 from dried bagasse to torrefied bagasse at 300 °C, showing that despite high mass loss, there is potential for a future value added chain for this waste form, since the increment in energy density could enhance its transportation and use in locations far off the production site.

show abstract

Establishment of authenticity and typicality of sugarcane honey based on volatile profile and multivariate analysis

Cited by 30 publications

References 40 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

A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines

Sugarcane Industry Waste Recovery: A Case Study Using Thermochemical Conversion Technologies to Increase Sustainability

Contact Info

Product

Resources

About