Journal
FOOD CHEMISTRY
Volume 103, Issue 4, Pages 1176-1180Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.10.020
Keywords
eucalyptus honey; markers 2-hydroxy-5-methyl-3-hexanone; 3-hydroxy-5-methyl-2-hexanone; GC-MS; volatiles
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SPME GC-MS analysis of the volatile fraction from 22 Spanish eucalyptus honeys revealed two components which were present in all samples. From their mass spectra they were tentatively assigned as 2-hydroxy-5-methyl-3-hexanone and 3-hydroxy-5-methyl-2-hexanone. As no commercial standards were available for these compounds, they were enzymatically synthesized, respectively, from isovaleraldehyde and pyruvic acid, and from a-ketoisocaproic acid and acetaldehyde, using reactions catalyzed by yeast pyruvate decarboxylase. The prepared products presented retention indices and mass spectra identical to those of the compounds found in eucalyptus honeys. Since these compounds were not found in 165 other honey samples from 19 different floral origins, they appear to be good markers for eucalyptus honey. (c) 2006 Elsevier Ltd. All rights reserved.
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