The Volatile Fraction of Chestnut Honey

Bonaga, Giorgio; Giumanini, Angelo G.

doi:10.1080/00218839.1986.11100703

Cited by 46 publications

(34 citation statements)

References 8 publications

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“…Alternative methods that could be more widely and accurately used for characterizing honeys have been sought for many years. Bonaga and Giumanini (1986) (Tan et al, 1988(Tan et al, , 1989, amino acids (Davis, 1975;Bosi and Battaglini, 1978), degradation products of phenylalanine (Speer and Montag, 1987), aromatic aldehydes and heterocycles (Häusler and Montag, 1990) and aromatic acids and their esters (Speer and Montag, 1984;Steeg and Montag, 1988) have all proved quite useful for this purpose.…”

Section: Introductionmentioning

confidence: 99%

Flavonoid patterns of French honeys with different floral origin

et al. 1995

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Summary — The flavonoid profiles of 12 different unifloral French honey samples were analysed by HPLC to evaluate if these substances could be used as markers of the floral origin of honey. In this analysis, the characteristic flavonoids from propolis and/or beeswax (chrysin, galangin, tectochrysin, pinocembrin and pinobanksin) were separated from those originating mainly from nectar and/or pollen (polyhydroxylated flavonoid aglycones), which would be related to their floral origin. All the analysed samples contained a common flavonoid profile consisting of polyhydroxylated flavonoid aglycones including 8-methoxykaempferol, kaempferol, quercetin, isorhamnetin, luteolin and apigenin, suggesting that flavonoid analysis does not generally prove differences between French monofloral honey samples. However, some individual honey samples showed potential floral markers. Thus, heather honey was characterized by the presence of myricetin, calluna honey by ellagic acid and citrus honey by the flavanone hesperetin. In other samples, the relative amount of 1 individual flavonoid could be related to the floral origin. Thus, sunflower honeys contained an important relative amount of quercetin, and in alder honey only 8-methoxykaempferol was detected. This preliminary study shows that flavonoid and phenolic compound analyses could be a very valuable complementary biochemical technique in the objective determination of the floral origin of some specific monofloral honey samples, but further studies with a larger number of samples is necessary to confirm the observed differences.

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Section: Introductionmentioning

confidence: 99%

Flavonoid patterns of French honeys with different floral origin

et al. 1995

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“…Likewise, linden ether and cis-rose oxide, also_the_odourless_terpene_ trans-8-p-menthen-1,2-diol, which were present in all of the samples of linden honey (and linden blossom) analysed, were not in any of the honeys from Robinia, Erica, orange blossom, rape and wild tobacco that were analysed. But although 3-aminoacetophenone was suggested to be specific for sweet chestnut 6 , it was not found in ten samples of sweet chestnut honey analysed by subsequent worker 21 .…”

Section: Determining the Floral Source By Analysis Of Molecular Compomentioning

confidence: 99%

“…Their work was later extended by the use of capillary GC 9 , and 50 compounds were found in 10 different honeys, with only three of these compounds common to all of the honeys. In work on unifloral sweet chestnut honey 6 , 19 of the 40 compounds identified had not previously been reported found in honey. The authors cautioned that these did not necessarily provide a unique fingerprint for sweet chestnut honey, but with such a large number of compounds it does appear likely that they may.…”

Section: 'Fingerprinting' Honeys By Analysis Of Trace Organic Constitmentioning

confidence: 99%

“…Methyl anthranilate was long ago found to be responsible for the distinctive aroma of orange blossom (Citrus sinensis) honey24.The major volatile component responsible for the aroma of sweet chestnut (Castanea sativa) honey has been found to be 3-aminoacetophenone 6 . The terpenes linden ether (3,9-epoxy-1,448j-p-menthadiene) and cis-rose oxide have been found to be the major components responsible for the aroma of linden (Tilio cordata) honey 5 .…”

Section: Determining the Floral Source By Analysis Of Molecular Compomentioning

confidence: 99%

“…Also to be considered are the drawbacks of pollen analysis being time-consuming and very dependent on expert ability and judgement 23 , and the shortage of people with the necessary experience to be able to identify the myriad of pollen types found in honey 11 . Historically there has been an interest in identifying minor chemical components of honey that would serve as markers for particular floral sources, and a few have been recognized 5,6,24 . But now that modern instrumental methods of analysis have been developed it is possible for patterns of constituents to be considered as 'fingerprints' for honeys from the various different floral sources.…”

Section: Introductionmentioning

confidence: 99%

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The limitations of the methods of identifying the floral source of honeys

Molan

1998

Bee World

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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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The Volatile Fraction of Chestnut Honey

Cited by 46 publications

References 8 publications

Flavonoid patterns of French honeys with different floral origin

Flavonoid patterns of French honeys with different floral origin

The limitations of the methods of identifying the floral source of honeys

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

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