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Food Chem

Title:		Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry
Author(s):		Seisonen S; Kivima E; Vene K;
Address:		"Department of Food Engineering and Product Development, Tallinn University of Technology, Ehitajate tee 5, 12618 Tallinn, Estonia; Competence Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia. Electronic address: sirli@tftak.eu. Department of Food Engineering and Product Development, Tallinn University of Technology, Ehitajate tee 5, 12618 Tallinn, Estonia; Competence Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia. Competence Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia"
Journal Title:		Food Chem
Year:		2015
Volume:		20140805
Issue:
Page Number:		34 - 40
DOI:		10.1016/j.foodchem.2014.07.125
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aroma profiles of thirteen different honey samples from four botanical origins: heather (Calluna vulgaris), raspberry (Rubus idaeus), rape (Brassica napus), alder buckthorn (Frangula alnus) and the blossoms of the four corresponding flowers were investigated to find odour-active compounds exclusively representing specific honeys based on odour-active compounds from the blossoms. Gas-chromatography-mass spectrometry (GC-MS) and gas-chromatography-olfactometry were used to determine and identify the odour-active compounds. Data was analysed using agglomerative hierarchical clustering and correspondence analysis. Honeys from the same botanical origin clustered together; however, none of the identified compounds were exclusive to a particular honey/blossom combination. Heather honey had the flavour profile most different to the others. Isophorone and 2-methylbutyric acid were found only in heather honeys. Heather honey was characterised by having more 'sweet' and 'candy-like' notes, raspberry honeys had more 'green' notes, while alder buckthorn had more 'honey' and 'floral' notes"
Keywords:		"Chromatography, Gas/methods Flowers/*chemistry Gas Chromatography-Mass Spectrometry/*methods Honey/*analysis Odorants/analysis Olfactometry Solid Phase Microextraction/*methods Volatile Organic Compounds/*chemistry/*isolation & purification Brassica napus;"
Notes:		"MedlineSeisonen, Sirli Kivima, Evelin Vene, Kristel eng Evaluation Study England 2014/09/23 Food Chem. 2015 Feb 15; 169:34-40. doi: 10.1016/j.foodchem.2014.07.125. Epub 2014 Aug 5"