4.7 Article

Metabolomic analysis reveals linkage between chemical composition and sensory quality of different floral honey samples

Journal

FOOD RESEARCH INTERNATIONAL
Volume 173, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.foodres.2023.113454

Keywords

Honey; Metabolomics; Flavor profile; Sensory evaluation; Volatiles; Non-volatiles; Targeted metabolites

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This study used metabolomics and sensory analysis to investigate the relationship between chemical profile and sensory quality of honey. The results showed that sweetness had a positive impact on consumer acceptance, while sourness, astringency, and bitterness had a negative impact. Consumers preferred honey with floral notes, but disliked those with off-flavors. The familiarity of flavor was strongly correlated with consumer acceptance, indicating the importance of balancing volatiles and non-volatiles for honey flavor quality.
Honey has a distinct flavor characterized by various volatiles and non-volatiles from diverse origins. In this study, metabolomics combined with sensory analysis was performed to identify relationships between chemical profile and sensory quality of honey. Targeted metabolomic analysis was conducted to determine volatile and non-volatile profiles of seven different honey. Volatile profile was analyzed using headspace solid-phase microextraction (HS-SPME) coupled to GC - MS. LC - MS/MS, HPLC - UV, and HPLC-RI were employed to analyze flavonoids, organic acids, and sugars, respectively. Authentic standards were utilized for confirmation of metabolites. Sensory evaluation included quantitative descriptive analysis and consumer acceptance test. The results showed that sucrose (sweetness) was responsible for a positive hedonic perception, while organic acids and flavonoids (sourness, astringency, bitterness) negatively affected consumer acceptance. Volatiles with floral notes (e.g. decyl formate) were preferred, but others with off-flavors (e.g. 2-methylbenzofuran) were not preferred by consumers. Flavor familiarity was strongly correlated with the consumer acceptance of honey, indicating that the balance between volatiles and non-volatiles is significant for honey flavor quality. This work demonstrates the role of key flavor compounds in honey quality, and may be applicable to the quality control of honey.

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