Volatile profile in the accurate labelling of monofloral honey. The case of lavender and thyme honey

Escriche, Isabel; Sobrino-Gregorio, Lara; Conchado, Andrea; Juan‐Borrás, Marisol

doi:10.1016/j.foodchem.2017.01.051

Cited by 41 publications

(28 citation statements)

References 23 publications

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“…Although other Lavandula species are not mentioned in the present studies, they may also contribute to the production of lavender honey, namely Lavandula pedunculata and Lavandula luisieri ("Rozeira" in Portuguese)-both very common in Portugal [109,110]. Some authors (Table 11) have pointed out linear aldehydes like hexanal and heptanal as characteristic of Lavandula honeys [49,52,79,98,111,112], although other studies showed marked differences in volatile profiles between the four monofloral types of this honey [41,79,99]. For instance, Lavandula angustifolia honey has a dominance of floral and honey-like smelling compounds like phenylacetaldehyde, phenylethanol, and β-damascenone [41], whereas Lavandula latifolia honey could be distinguished by the presence of 3,7-dimethyl-1,5,7-octatrien-3-ol and 3,5,5-trimethyl-2-cyclohexen-1-one, as well a high amount of 2,3-butanediol [99].…”

Section: Lavender Honeymentioning

confidence: 75%

“…Regarding lavandin honey, the mean contents, including lactones, namely γ-butyrolactone, pantolactone and γ-nonalactone, are higher than those in other lavender honeys [113]. Methyl alcohols were also abundant in lavender honey, especially 2-methyl-3-buten-2-ol [49,99,101], 3-methyl-2-buten-1-ol [98,99,112], and 2-methyl-2-buten-1-ol [49,97,99]. Based on the analysed data (Table 11), it was not possible to identify reliable markers that could differentiate the volatile profile of the four lavender honey types.…”

Section: Lavender Honeymentioning

confidence: 85%

“…However, pollen analysis may not give enough information for several honey types obtained from plant genus with underrepresented or overrepresented pollen, such as Citrus spp., Robinia pseudoacacia, Arbutus unedo or Castanea sativa [45][46][47][48]. Consequently, there is a need for detailed chemical characterization of these honeys, and the identification of volatile compounds can provide an additional tool in its authentication [49][50][51].…”

Section: Introductionmentioning

confidence: 99%

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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: Lavender Honeymentioning

confidence: 75%

Section: Lavender Honeymentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…Physicochemical parameters (color, moisture, acidity) can vary widely in different types of honey and this contributes, to a certain extent, to their organoleptic characteristics. This is the reason why chromatographic techniques are more eloquent in the classification of honey and special attention should be paid to identifying certain specific minor components [20]. In addition to the classical techniques used to authenticate honey, the use of DNA-based methods for pollen identification has also spread.…”

mentioning

confidence: 99%

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Pauliuc

Dranca

Oroian

2020

Foods

141

121

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The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following physicochemical parameters: moisture content, pH, free acidity, electrical conductivity (EC), hydroxymethylfurfural (HMF) content, color, total polyphenols content (TPC), flavonoids content (FC), DPPH radical scavenging activity, phenolic acids, flavonols, sugars and organic acids in order to evaluate the usefulness of this parameters for the classification of honey according to botanical origin. The results of the melissopalynological analysis revealed that five types of honey samples had a percentage of pollen grains above the minimum of 45%, which was required in order to classify the samples as monofloral honey. The total polyphenols content reached the maximum value in the case of dark honey such as mint honey, followed by raspberry, thyme and polifloral honey. Fructose, glucose, maltose, sucrose, turanose, trehalose, melesitose, and raffinose were identified and quantified in all samples. Gluconic acid was the main organic acid in the composition of all honey samples. Principal component analysis (PCA) confirmed the possibility of the botanical authentication of honey based on these physicochemical parameters.Foods 2020, 9, 306 2 of 22 authentication of the botanical and geographical origin. Monofloral honey is more expensive than polyfloral honey; honey labeled as having a certain floral origin must come entirely or largely from the specific floral source and exhibit the organoleptic, physicochemical and microscopic characteristics of the honey source, as provided in international food standards [2,11].Considering that bees feed on various plants, pure monofloral honey is generally very rare. The identification of the origin of honey and the proof of its authenticity has become an important problem with the globalization of the honey market, involving about 150 countries [13]. The interest in identifying the floral origin of honey has increased in recent years due to the high preference of consumers for certain types of honey. Consumer preferences often vary depending on different sensory perceptions and medicinal properties. Thus, numerous research has been published to date, which aimed to develop reliable methods for indicating the floral origin of honey [14].Pollen analysis can be successfully used for the identification of the floral origin of honey. Therefore, melissopalinology should usually be supplemented by physicochemical and organoleptic analysis. Thus, to classify honey by botanical origin, a global interpretation of all results is required [15]. The melissopalynological analysis consists of counting the pollen grains and classify the honey according to its principal pollen grain percentage, for some honey such as sunflower, raspberry, rape and mint the principal pollen must reach at least...

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“…These compounds have been found to discriminate among different type of honeys, such as thyme and lavender honey. 17 Acetic acid was the third highest concentrated volatile followed by methanol and ethanol in the honeys, except for chestnut honeys from Yalova region and lavender (Table 3). Acetic acid is formed through degradation of alcohols and produce acidic aroma in honey.…”

Section: Resultsmentioning

confidence: 98%

Botanical and geographical origin of Turkish honeys by selected‐ion flow‐tube mass spectrometry and chemometrics

2020

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BACKGROUND Honey has a very important commercial value for producers as a natural product. Honey aroma is formed from the contributions of several volatile compounds, which are influenced by nectar composition, botanical origins, and location. Selected‐ion flow‐tube mass spectrometry (SIFT‐MS) is a technique that quantifies volatile organic compounds simply and rapidly, even in low concentrations. In this study, the headspace concentration of eight monofloral (chestnut, rhododendron, lavender, sage, carob, heather, citrus, and pine) and three multiflower Turkish honeys were analyzed using SIFT‐MS. Soft independent modeling of class analogy (SIMCA) was used to differentiate honey samples based on their volatiles. RESULTS This study focused on 78 volatile compounds, which were selected from previous studies of selected honeys. Very clear distinctions were observed between all honeys. Interclass distances greater than 8 indicate that honeys were significantly different. Methanol and ethanol were abundant in the honeys. Chestnut honey collected from the Yalova region had the highest total concentration of volatiles followed by heather honey and chestnut honey collected from the Düzce region. CONCLUSION Honeys with different botanical and geographical origins showed differences in their volatile profile based on chemometric analysis. Of the honey samples, methanol, ethanol, acetoin, ethyl acetate, and isobutanoic acid had the highest discriminating power. Methanol and ethanol, and then acetic acid, were the volatiles with the highest concentrations in most honeys. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Volatile profile in the accurate labelling of monofloral honey. The case of lavender and thyme honey

Cited by 41 publications

References 23 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

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Botanical and geographical origin of Turkish honeys by selected‐ion flow‐tube mass spectrometry and chemometrics

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