The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography–olfactometry Osme techniques

Costa, Ana C. O.; Garruti, Deborah S.; Madruga, Marta Suely

doi:10.1002/jsfa.9647

Cited by 19 publications

(13 citation statements)

References 16 publications

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“…Honey composition is strongly associated with its botanical source and the geographical area of collection. Chemical volatile composition has great importance in characterizing honey's botanical source [15][16][17], which directly influences its organoleptic characteristics [18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

et al. 2020

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Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to the surrounding flora, enabling its characterization by source or type. Monofloral honeys may reach higher market values than multifloral ones. Honey’s aroma is very specific, resulting from the combination of volatile compounds present in low concentrations. The authentication of honey’s complex matrix, according to its botanical and/or geographical origin, represents a challenge nowadays, due to the different sorts of adulteration that may occur, leading to the search for reliable marker compounds for the different monofloral honeys. The existing information on the volatiles of monofloral honeys is scarce and disperse. In this review, twenty monofloral honeys and honeydews, from acacia, buckwheat, chestnut, clover, cotton, dandelion, eucalyptus, fir tree, heather, lavender, lime tree, orange, pine, rape, raspberry, rhododendron, rosemary, strawberry tree, sunflower and thyme, were selected for volatile comparison purposes. Taking into consideration the country of origin, the technique of isolation and analysis, the five main volatiles from each of the honeys are compared. Whereas some compounds were found in several types of monofloral honey, and thus not considered good volatile markers, some monofloral honeys revealed characteristic volatile compounds independently of their provenance.

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Section: Introductionmentioning

confidence: 99%

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

et al. 2020

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“…. Volatile compounds represent the quality of honeys not only from Apis mellifera but also from stingless bees . Bitter taste and acid taste also described honeys from Melipona subnitida D. and Melipona scutellaris stingless bees using ranking descriptive analysis .…”

Section: Resultsmentioning

confidence: 99%

Honey fromTiúbastingless bees (Melipona fasciculata) produced in different ecosystems: physical and sensory studies

2020

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BACKGROUND Honey from Tiúba stingless bees (Melipona fasciculata) produced in three different ecosystems in Brazil (Cerrado, Litoral and Baixada), as well as a sample of honey from Apis mellifera bees from the Baixada region for comparison, were evaluated regarding viscosity, color, sensory profile and sensory acceptance. RESULTS The honey from Tiúba was less viscous, with a darker color and lower purity of the color (chroma) in relation to honey from Apis mellifera. The sensory profile firmly differentiates the honeys. The Apis honey was mainly described as opaque, viscous and adhesive. Tiúba honey from the Cerrado region stood out as semi‐bright, acid taste, alcoholic, propolis, bitter taste and spicy. Tiúba honey from the Litoral region was characterized by its yellow color, woody odor and medicine flavor. The Tiúba honey from the Baixada region was described as gold colored, fluid and citric. The Tiúba honey from the Cerrado region had similar sensory acceptance to the Apis honey, probably because it was specifically characterized through attributes of odor and flavor. On the contrary, the Tiúba honey from the Litoral and from the Baixada regions was less well accepted. CONCLUSION The honeys are different regarding their physical and sensory properties, differences that result from the bee species and from the geographical origin of the honey. This study could contribute to the creation of a standard identity and specific quality for Melipona fasciculata honey, also contributing to its production and commercialization not only in Brazil, but also internationally. © 2020 Society of Chemical Industry

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“…The OSME technique, considered one of the most suitable approaches to assess the odorous importance of volatile compounds, is also used for the evaluation of aroma compounds and can measure not only the intensity but also the rate and duration of the aroma ( Table 1 ) [ 46 , 47 ]. In this technique, the determination occurs by associating the chromatographic peak and the response intensity of the volatile compound in the overall aroma of the fruit by a trained and experienced sensory panel.…”

Section: Techniques To Evaluate the Odoriferous Importance Of Chemical Compoundsmentioning

confidence: 99%

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

et al. 2021

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Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.

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The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography–olfactometry Osme techniques

Cited by 19 publications

References 16 publications

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

Honey fromTiúbastingless bees (Melipona fasciculata) produced in different ecosystems: physical and sensory studies

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

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