Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey

Escriche, Isabel; Visquert, Mario; Juan‐Borrás, Marisol; Fito, P.

doi:10.1016/j.foodchem.2008.05.068

Cited by 84 publications

(80 citation statements)

References 34 publications

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“…A higher value than 0.80 mS/cm is not an acceptable one for fl oral honeys, being specifi c to honeydew honeys, therefore this parameter can be used as a quality parameter to distinguish honeydew and fl oral honeys [Bogdanov et al, 2004]. The electrical conductivity values for each honey type are in agreement with those presented in the literature [Kadar et al, 2010;Oroian, 2012;Escriche et al, 2009].…”

Section: Melissopalynological Analysissupporting

confidence: 80%

Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis

Oroian

Amariei

Leahu

et al. 2015

Pol. J. Food Nutr. Sci.

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Section: Melissopalynological Analysissupporting

confidence: 80%

Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis

Oroian

Amariei

Leahu

et al. 2015

Pol. J. Food Nutr. Sci.

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“…The major compounds in pentane/Et 2 O extract (USE) were (Z)-octadec-9-en-1-ol (38.4.0%; 1; Table 2, Entry 53), hexadecan-1-ol (21.1%; 2; Table 2, Entry 49), octadecan-1-ol (6.1%; 3; Table 2, Entry 54), and (Z)-octadec-9-enoic acid (3.3%; Table 2, Entry 56). Typical heat-derived compounds just started to form such as 5-hydroxymethylfurfural (0.3%; 5; Table 2, Entry 22) and others in agreement with previous findings on different honey types [26]. The compounds that were significantly altered by the storage conditions of one year at room temperature belonged to the classes of aldehydes and alcohols.…”

supporting

confidence: 89%

“…The analysis was not focused on determination of low-molecular-weight degradation compounds such as EtOH or AcOH that are known to raise as honey fermentation products [27], but are not relevant for blank-trial probe. Furan and pyran compounds are of particular interest, since they are usually formed by sugar degradation (from pentoses and/or hexoses) and are good indicators of heat treatment and storage conditions [26]. This study revealed that long storage of saccharose-honey probe had a significant effect on the percentage of 5-hydroxy-methylfurfural (5) that increased to 22.7%.…”

mentioning

confidence: 84%

Contribution of the Bees and Combs to Honey Volatiles: Blank‐Trial Probe for Chemical Profiling of Honey Biodiversity

Jerković

Marijanović

Ljubičić

et al. 2010

Chemistry & Biodiversity

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This research is focused on the immediate contribution of the bees and combs to honey volatiles in order to exclude these compounds as botanical-origin biomarkers for honey authentification. Therefore, the bees were closed in a hive containing empty combs under controlled food-flow conditions (saccharose solution). The obtained 'saccharose honey' probe samples were subjected to ultrasonic solvent extraction (USE), followed by gas chromatography and mass spectrometry analyses (GC and GC/MS). A total of 66 compounds were identified. Higher alcohols made up ca. 50% of the total volatiles, mainly (Z)-octadec-9-en-1-ol, hexadecan-1-ol, and octadecan-1-ol, with minor percentages of undecan-1-ol, dodecan-1-ol, tetradecan-1-ol, pentadecan-1-ol, and heptadecan-1-ol. Other abundant compounds were saturated long-chain linear hydrocarbons, C(10)-C(25), C(27), and C(28), particularly C(23), C(25), and C(27)). Identified chemical structures were related to the composition of combs and cuticular waxes, and less to the bee pheromones. In addition, the impact of two-hour heat treatment at 80 degrees and one-year storage at room temperature on the same probe was investigated in order to identify thermal and storage artefacts. These findings can be considered as blank-trial probe (no plant source) for honey chemical profiling and identification of reliable botanical origin biomarkers.

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“…-It is well determined that the honey aroma is highly dependent upon the composition of the volatiles, which results from the nectar or honeydew, the bees activity [1 -3], as well as the industrial processing [4]. The composition of the honey volatiles shows strong variability according to the extraction systems, since the volatility and polarity of each compound significantly affect the recovery percentage.…”

mentioning

confidence: 99%

Volatile Compounds of Asphodelus microcarpusSalzm. et Viv. Honey Obtained by HS‐SPME and USE Analyzed by GC/MS

Jerković

Tuberoso

Kasum

et al. 2011

Chemistry & Biodiversity

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Chemical analysis of Asphodelus microcarpus Salzm. et Viv. honey is of great importance, since melissopalynology does not allow the unambiguous determination of its botanical origin. Therefore, the volatile compounds of eight unifloral asphodel honeys have been investigated for the first time. The honey extracts were obtained by headspace solid-phase microextraction (HS-SPME) and ultrasonicsolvent extraction (USE) and analyzed by GC and GC/MS. In the honey headspace, 31 volatile compounds were identified with high percentages of 2-phenylacetaldehyde (2; 14.8–34.7%), followed by somewhat lower percentages of methyl syringate (1; 10.5–11.5%). Compound 2 is not a specific marker of the botanical origin of the honey, but its high percentage can be emphasized as headspace characteristic of asphodel honey. The extraction solvent for all the samples was selected after extracting a representative sample with pentane, Et(2)O, pentane/Et(2)O 1:2 (v/v), and CH(2)Cl(2) . Compound 1 was the major constituent of all the USE extracts (46.8–87.0%). According to these preliminary results, all the honey samples were extracted by USE with the solvent pentane/Et(2)O 1:2. A total of 60 volatile compounds were identified with 1 as predominant compound (69.4–87.0%), pointing out 1 as Asphodelus honey volatile marker.

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Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey

Cited by 84 publications

References 34 publications

Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis

Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis

Contribution of the Bees and Combs to Honey Volatiles: Blank‐Trial Probe for Chemical Profiling of Honey Biodiversity

Volatile Compounds of Asphodelus microcarpusSalzm. et Viv. Honey Obtained by HS‐SPME and USE Analyzed by GC/MS

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