Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin

Patrignani, Mariela; Fagúndez, Guillermina Andrea; Tananaki, Chrysoula; Thrasyvoulou, Andreas; Lupano, Cecilia Elena

doi:10.1016/j.foodchem.2017.11.010

Cited by 50 publications

(32 citation statements)

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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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“…Over the last twenty years, numerous analytical methods were proposed to investigate the chemical and physical properties of honey with the aim to discriminate among different botanic and geographic origins [8][9][10][11][12][13]. Sugars' components and saccharides' profiles are mainly determined by chromatographic methods, such as gas chromatography coupled with mass spectrometry (GC-MS) [8], ion chromatography with an amperometric pulsed detector (HPAEC-PAD) [10], and high performance liquid chromatography (HPLC) [5,8].…”

Section: Introductionmentioning

confidence: 99%

“…The determination of volatile compounds in honey is not an easy task, since different isolation and extraction techniques, which usually precede the GC analysis [5,8], have proved to largely influence the final quantification of these minor components. Several progresses both in the multivariate data analysis and extraction techniques are at the basis of recent studies on the correlation between the presence of specific volatile compounds (i.e., derivatives of α-ionone) and the botanic origin (i.e., Eucalyptus plant) of honey samples [13]. Another fundamental class of minor bioactive compounds is that of polyphenols, which can be classified into three sub-groups: flavonoids, cinnamic acids, and benzoic acids [14].…”

Section: Introductionmentioning

confidence: 99%

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

2020

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Honey is a natural pure food produced by honeybees from the nectar of various plants, and its chemical composition includes carbohydrates, water, and some minor compounds, which are very important for honey quality and authentication. Most of honey’s minor components are related to the botanic origin, climate, and geographic diversity. In this work, we report an original case study on monofloral honey samples of twelve different botanic origins produced in Tuscany (Italy) based on the ‘semi-quantitative’ analysis of emission, excitation, and synchronous front-face fluorescence spectra. This is the first front-face fluorescence study of Italian honey samples and, to our knowledge, the first fluorescence investigation of honey from inula (Inula viscosa (L.) Aiton), marruca (Paliurus spina-christi Mill.), lavender (Lavandula L. 1753), sulla (Hedysarum coronarium L.), arbutus (or strawberry tree) (Arbutus unedo L., 1753), and alfalfa (Medicago sativa L.) plants. Results obtained from fluorescence spectroscopy are discussed in terms of characteristic spectral emission profiles typical of honey of different botanic origins. Moreover, the spectral analysis based on the decomposition of the front-face fluorescence (FFF) spectra in terms of single main fluorophores’ components is here proposed to identify several minor compounds, such as amino acids, phenolic acids, vitamins, and other fluorescent bioactive molecules.

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“…A ocorrência de xilenos também tem sido relatada na literatura, como constituintes voláteis de méis florais (Patrignani et al,2018;Colucci et al, 2016), porém o alto teor destes constituintes nas amostras analisadas pode ser oriundo de contaminação durante a coleta das amostras, uma vez que os apicultores fazem fogueiras, utilizando derivados de petróleo para repelir as abelhas.…”

Section: Parte Experimentalunclassified

Mel: Uma Jornada Na Qualidade

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et al. 2020

A Interface Do Conhecimento Sobre Abelhas 2

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Editora Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. A Atena Editora não se responsabiliza por eventuais mudanças ocorridas nos endereços convencionais ou eletrônicos citados nesta obra. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação.

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Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin

Cited by 50 publications

References 34 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

Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

Mel: Uma Jornada Na Qualidade

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