期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 56, 期 6, 页码 1999-2006出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf072227k
关键词
citrus honey; volatile compounds; sugar compounds; physico-chemical parameters; storage conditions; sensory analysis
Fresh citrus honey was stored at 10, 20, and 40 degrees C for 12 months. The effect of storage on the quality of honey was evaluated using physicochemical parameters, volatile compounds, mono-, di-, and trisaccharides, and sensory analysis. Diastase activity and HMF were out of the legal limit in honey stored 12 months at 40 degrees C. Volatile compounds (especially terpenes and terpene derivatives), monosaccharides, and disaccharides presented important losses during honey storage at any temperature. Honey storage at 10 or 20 degrees C maintained their floral, fresh, citric, and fresh fruit aroma, while the intensities of these attributes were diminished. Storage at 40 degrees C during 12 months resulted in the appearance of attributes such as medicinal, smoked, toasted, cooked vegetable, and ripened fruit, associated with compounds formed during the Maillard reaction or through degradation of sugars such as volatile pyrroles, furanones, pyranones, and pyrazines, which appeared or increased in concentration during honey storage mainly at high temperature.
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