Journal
FOOD CHEMISTRY
Volume 126, Issue 3, Pages 1288-1298Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.11.079
Keywords
Volatile compounds; Aroma; Honeys; Solid-phase microextraction
Funding
- Department of Scientific Research of the Polish Ministry of Scientific Research and Information Technology [N312 056 31/3446]
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The first part of the paper presents the detailed optimisation of all steps of the determination procedure of volatiles from Polish honeys by headspace solid-phase microextraction (HS-SPME) as the sample preparation method and gas chromatography/mass spectrometry (GC-MS) as the method of final determination. In the result, the following conditions were applied: CAR/PDMS/DVB SPME fibre, the sample composition (5:1 w/w honey to water ratio), 3 g sample size. The other procedure parameters, like the temperatures of individual stages of the process, were also included. The methodology of semi-quantative analysis allowed the isolation and identification of volatile fraction compounds from popular Polish honeys, rape, acacia, linden, buckwheat, heather, polyfloral and honey-dew. In the effect, it was possible to determine the series of compounds which may be the indicators of varieties and organoleptic quality of Polish honeys (almost 200 compounds were identified; aliphatic and aromatic acids, aldehydes, ketones, alcohols, phenols, terpenoids and derivatives of furan and pyran). Some of the compounds were found for the first time, but a significant number had already been reported in many other papers. (C) 2010 Elsevier Ltd. All rights reserved.
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