Journal
FOOD RESEARCH INTERNATIONAL
Volume 41, Issue 8, Pages 838-848Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2008.07.010
Keywords
honey; volatile; Purge and Trap (P&T); dynamic headspace; gas chromatography-mass spectrometry (GC-MS)
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Funding
- CYCIT [CTQ2006-14993/BQU, ANALISYC-S-505/AGR-0312]
- Comunidad de Madrid
- CSIC
- EU
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Purge and Trap (P&T) has been evaluated as a fractionation technique for the GC-MS analysis of the most volatile compounds in honey. The volatile fraction of twenty-two commercial honeys of eight different botanical Sources (eucalyptus, thyme, citrus, rosemary, heather. lavender. multiflower and honeydew) was characterized by P&T-GC-MS. Hundred volatile compounds Were characterized, 18 of them being determined for the first time in honey. Compounds detected included volatiles derived from the floral nectar or honeydew source such as terpenes, fluran derivatives from honey processing and storage and other Compounds whose origin could be related to microbial or environmental contamination. This method has also been validated with regard to data reproducibility; with relative data (percentage of total volatile composition) showing a better precision over quantitative results calculated using an internal standard. Application of multivariate statistical analysis to P&T-GC-MS data has shown to be very promising to classify samples according to their botanical origin. (C) 2008 Elsevier Ltd. All rights reserved.
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