Study on Honey Quality Evaluation and Detection of Adulteration by Analysis of Volatile Compounds

Kružík, Vojtěch; Grégrová, Adéla; Rajchl, Aleš; Čížková, Helena

doi:10.1515/jas-2017-0002

Cited by 9 publications

(7 citation statements)

References 13 publications

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“…However, there was no transfer of skatole, possibly because this substance originated from the metabolic processes of bees or from microorganisms associated with bees or with B. verticillata (BARONI et al, 2006;NAEF et al, 2004;RIBEIRO et al, 2008). There are no reports of the presence of skatole in honey from Brazil or other countries (BARONI et al, 2006;DE MARIA & MOREIRA, 2003;KRUŽÍK et al, 2017;PATRIGNANI et al, 2018), but it has been described in off-flavor meat products.…”

Section: Resultsmentioning

confidence: 99%

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Volatile compounds in off-odor honey

et al. 2021

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Climatic conditions in the mid-northern region of Mato Grosso State in Brazil are favorable for beekeeping. However, since 2011, the honey production chain has suffered losses because the production of off-odor honey has made it impossible to market the honey. Reports from beekeepers indicated a relationship between the off-odor in the honey and the nectar of Borreria verticillata (L.) G. Mey (Rubiaceae). In this study, the botanical origins and volatile profiles of ten off-odor honeys (H1-H10) and flowers of B. verticillata were evaluated. Palynological and sensorial analyses of the honeys were performed; a scale from 1 to 4 was applied for the sensorial analysis, in which 1 indicates no off-odor and 4 indicates extreme off-odor. Analysis of volatile was performed by using headspace solid-phase microextraction and gas chromatography-mass spectroscopy methods. The honeys investigated were classified with very high to intense off-odors, except H4 and H5, which did not differ from the control honey (no off-odor). Palynological analyses showed that honeys H1-H4, H7, and H9 were monofloral from B. verticillata, whereas in H5, H6, H8, and H10 this pollen were accessory. However, there was no quantitative correlation between the B. verticillata pollen content and the off-odor attributes of the honeys. Skatole was identified in all of the honeys except H4, H5, and the control honeys, suggesting that skatole contributed to the off-odor attributes of the products. However, further studies are required to investigate the origin of the skatole because it is not transferred directly from B. verticillata flowers to the honey.

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Section: Resultsmentioning

confidence: 99%

“…Ten volunteer evaluators, older than 18 years old, were selected for sensory analysis based on the discriminative power and reproducibility of each individual for the identification of undesirable honey odors (PIANA et al;KRUŽÍK et al, 2017).…”

Section: Methodsmentioning

confidence: 99%

Volatile compounds in off-odor honey

et al. 2021

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“…A modified temperature program 40 • C (1 min), 5 • C/min, 250 • C (1 min) was used. Individual compounds were identified based on the comparison of the mass spectra with the commercial database of the National Institute of Standards and Technology (NIST, Gaithersburg, MD, USA) mass spectral library (NIST17), and on the assessment of retention times with the literature [16,17]. The relative content (expressed in percentage) of determined compounds was calculated by dividing individual peak area by the total area of all peaks.…”

Section: Determination Of Volatile Organic Compoundsmentioning

confidence: 99%

“…However, these effects were confirmed also for some volatile organic compounds (VOCs), particularly terpenes [12,13]. VOCs from honey were previously determined by GC-MC analysis of simultaneous extraction and distillation extracts [14,15], HS-SPME/GC-MS [16][17][18][19][20][21], HS-GC-MS [22], and HS-SPME/GC×GC-TOF-MS [23,24] analyses. Even though honey diffusers are available on the market, there are no studies evaluating their impact on the business sphere.…”

Section: Introductionmentioning

confidence: 99%

Screening of the Honey Aroma as a Potential Essence for the Aromachology

et al. 2021

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The aim of the study was to determine the aroma profiles of four kinds of Slovak honey (sunflower, honeydew, acacia, and linden) by a qualitative and quantitative screening of their volatile compounds and by gas chromatography for the potential use in the aromachology and the business sphere. The results showed that several unique volatiles were identified in one kind of honey, while they were not identified in the remaining ones. The acacia honey had the unique volatile linalool oxide (1.13–3.9%); linden honey had the unique volatiles nerol oxide (0.6–1.6%), ethyl esters (0.41–8.78%), lilac aldehyde D (6.6%), and acetophenone (0.37%). The honeydew honey had the unique volatiles santene (0.28%) and cyclofenchene (0.59–1.39%), whereas 2-bornene (0.43–0.81%) was typical for sunflower honey. While linden honey was characterized by fruity ethyl esters, honeydew honey had more monoterpenoid compounds. In the principal component analysis model, the four kinds of honey could not be differentiated by aroma volatiles. However, it was possible to classify the linden and sunflower honey using the LDA. In conclusion, the current study provided experimental evidence that the marker compounds from different kinds of honey might be promising candidates for production of inhaling aromas.

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“…Constant concern of consumers and producers is sanitary quality so during harvesting and extraction hygienic norms must be applied. Therefore, quality control of honey and bee products is required by analyzing chemical, physical, microbiological, and sensorial characteristics (Kružik, Gregrova, Rajchl, & Čižkova, ).…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Croatian honey by physicochemical and microbiological parameters with mold identification

Kiš

Furmeg

Tkalec

et al. 2018

Journal of Food Safety

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Honey is an important food supplement in the human diet because of its nutritional quality. Therefore, honey should be safe for human consumption. The purpose of this research was to evaluate physicochemical and microbiological properties of 64 honey samples. The physicochemical analysis (water content, hydroxymethylfurfural, electrical conductivity and diastase activity) showed that 95.31% of samples meet Croatian and European standards. Microbiological quality of tested samples was considered good with no pathogenic bacteria detected. In 34.38% of the samples, the yeast and mold count exceeded the limit established by legislation. The presence of yeasts was noted in 17 samples varying from 18 to 1300 CFU/g, whereas mold count ranged from 18 to 182 CFU/g. The study revealed that out of six genera of molds recovered, Cladosporium was the most frequent, followed by Alternaria, Penicillium, Mucor, Aureobasidium, and Stachybotrys. Considering that the majority of molds identified in this study are commonly found in bee hive environment and in digestive tract of honey bees, it can be concluded that the mold contamination of honey in this study derives mainly from primary sources. The presence of Stachybotrys sp. is an indicator of contamination that comes from secondary sources. Practical applications Due to continuous expansion of the world honey market and increasing awareness of consumers towards healthy food, the importance of quality control of honey has also grown. In respond to these demands, this study presents physicochemical and microbiological properties of different types of Croatian honey, with special emphasis laid on the identification of the present molds in incompatible samples. The results of this study provide useful data that Croatian honey has good level of quality and contribute to better understanding of the genera of molds present in the honey from this region.

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Study on Honey Quality Evaluation and Detection of Adulteration by Analysis of Volatile Compounds

Cited by 9 publications

References 13 publications

Volatile compounds in off-odor honey

Volatile compounds in off-odor honey

Screening of the Honey Aroma as a Potential Essence for the Aromachology

Characterisation of Croatian honey by physicochemical and microbiological parameters with mold identification

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