Journal
FOOD CHEMISTRY
Volume 101, Issue 4, Pages 1393-1397Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.03.046
Keywords
honey; volatiles; Thymus capitatus; Thymelaea hirsute; Tolpis virgata
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Three different unifloral Palestinian honey samples that originate from Thymus capitatits, Thymelaea hirsuta, and Tolpis virgata were analyzed by using Headspace-Solid Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). The analysis performed exhibited chromatographic profiles that are characteristics for each type of examined honey. Therefore, the proposed analytical procedure demonstrated a rapid characterization method for the analysis of these types of honeys, by revealing the presence or absence of certain organic volatile constituents. A variety of volatiles, particularly phenols, aldehydes, ketones, acids, and alcohols were detected in these types of honeys. The compounds present in each specific honey offer a marker that can be utilized in relating a given honey to its floral origin. Thymus capitatits honey showed six marker compounds: 1,3-diphenyl-2-propanone, (3-methylbutyl)benzene, 3,4,5-trimethoxy benzaldehyde, 3,4-dimethoxy benzaldehyde, vanilline, and thymol. Thymelaea hirsuta honey is characterized by the presence of a group of alcohols and phenols particularly benzene propanol, benzylalcohol, nonanol, hexanol and 4-methoxyphenol. Tolpis virgata hooney, however, has two marker compounds 3,5-dihydroxytoluene, and tridecane. (c) 2006 Elsevier Ltd. All rights reserved.
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