Melissopalynological and Volatile Compounds Analysis of Buckwheat Honey from Different Geographical Origins and Their Role in Botanical Determination

Abstract

Volatile organic compounds (VOCs) have been proposed as one of the main factors for differentiating honeys from different botanical/floral origins. In this work, we investigated the volatile profile of honeys, commercially labeled as buckwheat honeys, from the Alps and its relationship with melissopalynological investigation. The results showed that buckwheat honey samples that contained, to different extents, buckwheat pollen grains on melissopalynological analyses showed similar VOCs profiles, distinguishing them from the other honey floral types analyzed. Among VOCs identified, 3-methylbutanal, butanoic acid, pentanoic acid, and isovaleric acid were considerably greater in the buckwheat honey samples from the Alps. Other compounds were identified only in the honeys containing buckwheat pollen grains such as 3-methyl-2-buten-1-ol, 2-butanone, 2-hydroxy-3-pentanone, 4-methylpentanoic acid, 4-pentanoic acid, butanal, 2-methylbutanal, pentanal, dihydro-2-methyl-3(2H)-furanone, 5-methylfurfural, andcis-linalool oxide. These compounds give to buckwheat honey its characteristic aromatic and organoleptic properties and may be considered interesting as potential “variety markers” for botanical determination.

Characterization of the volatile profile of unifloral honey from Kashmir Valley of India by using solid-phase microextraction and gas chromatography–mass spectrometry

“…The research conducted by Panseri et al [55] on buckwheat honey (F. esculentum), from different geographical origins (Russia, Italy and Poland), shows that all volatile compounds were not present in three buckwheat honeys: phenylacetaldehyde was only present in Russian sample, eugenol only in Italian sample, while α-terpinene only in Poland sample and Russian sample.…”

Biomedical Activity and Related Volatile Compounds of Thai Honeys from 3 Different Honeybee Species

“…We focused on the effect of 3 factors which were floral source, honeybee species, and postcollection processing. Previous studies reported that floral source was the important factor affecting antibacterial activity in honey (Stanimirova and others ; Panseri and others ). All tested honey samples maintained their antibacterial properties when hydrogen‐peroxide was removed, resulting in the increase of MIC values (antibacterial activity decreased) as shown in Table .…”

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

“…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.…”

“…Algunos de éstos fragmentos son coincidentes con los observados en componentes volátiles de otros tipos de miel. 1,17,31,32,57,80 …”

“…Como cualquier producto alimenticio, las mieles poseen propiedades organolépticas que las hacen diferenciables a causa de sus componentes aromáticos dominantes según sea el origen botánico del néctar. El análisis polínico como técnica de diagnóstico y certificación del origen botánico de las mieles si bien es cierto es una herramienta orientativa, pasa a segundo plano en el caso de mieles derivadas de plantas estériles, 17 además en la evaluación del origen de mieles de mielada, el aporte no es concluyente, 18 por ello el estudio analítico de marcadores químicos ha venido posibilitando el uso de técnicas de análisis multivariado y discriminante de diversos tipos de mieles. [19][20][21] El aroma de la miel se atribuye a varios compuestos químicos volátiles (CV) de bajo peso molecular que derivan directamente de las flores visitadas por las abejas.…”