Journal
FOOD CHEMISTRY
Volume 100, Issue 1, Pages 396-404Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.09.015
Keywords
SPME; aroma; citrus honey; linalool derivatives; lilac aldehydes
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The aroma of Greek citrus honey was investigated by means of SPME-GC/MS analysis. A total of 61 compounds could be identified, with lilac aldehydes predominating the extract. These compounds can be considered the most powerful markers for citrus honey. Additionally, the two isomeric dehydroxy linaloxides, lavender lactone, dill ether, the four isomers of 1-p-menthen-9-al, methyl anthranilate and nerolidol could aid the botanical discrimination. Of the compounds identified, five are reported as honey constituents for the first time, that is trans- and cis-dehydroxy linaloxides, 1,8-menthadien-4-ol, limonene-10-ol and methyl N-methylanthranilate. (c) 2005 Elsevier Ltd. All rights reserved.
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