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Food Chem

Title:		Volatile profile in the accurate labelling of monofloral honey. The case of lavender and thyme honey
Author(s):		Escriche I; Sobrino-Gregorio L; Conchado A; Juan-Borras M;
Address:		"Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politecnica de Valencia, P.O. Box 46022, Valencia, Spain. Electronic address: iescrich@tal.upv.es. Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politecnica de Valencia, P.O. Box 46022, Valencia, Spain. Departamento de Estadistica e Investigacion Operativa Aplicada y Calidad, Centro de Gestion de la Calidad y del Cambio, Universitat Politecnica de Valencia (UPV), Camino de Vera, s/n, 46022 Valencia, Spain"
Journal Title:		Food Chem
Year:		2017
Volume:		20170112
Issue:
Page Number:		61 - 68
DOI:		10.1016/j.foodchem.2017.01.051
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The proliferation of hybrid plant varieties without pollen, such as lavender, has complicated the classification of specific types of honey. This study evaluated the correlation between the proclaimed type of monofloral honey (lavender or thyme) as appears on the label with the actual percentage of pollen. In addition, physicochemical parameters, colour, olfacto-gustatory profile, and volatile compounds were tested. All of the samples labelled as lavender were wrongly classified according to the usual commercial criteria (minimum 10% of pollen Lavandula spp.). In the case of lavender honey, there was significant agreement between commercial labelling and classification through organoleptic perception (81.8%), and above all between the commercial labelling and the volatile compounds (90.9%). For thyme honey, agreement for both parameters was 90.0%. These results offer compelling evidence that the volatile compounds are useful for the classification of lavender honey with low levels of pollen since this technique agrees well with the organoleptic analysis"
Keywords:		Color Honey/*analysis/classification Lavandula/chemistry Pollen/*chemistry Smell Taste Thymus Plant/chemistry Volatile Organic Compounds/*analysis Accurate labelling Gc-ms Lavender honey classification Thyme honey Volatile compounds;
Notes:		"MedlineEscriche, Isabel Sobrino-Gregorio, Lara Conchado, Andrea Juan-Borras, Marisol eng England 2017/03/04 Food Chem. 2017 Jul 1; 226:61-68. doi: 10.1016/j.foodchem.2017.01.051. Epub 2017 Jan 12"