| Title: | Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics |
| Author(s): | Zhu M; Sun J; Zhao H; Wu F; Xue X; Wu L; Cao W; |
| Address: | "College of Life Science and Technology, Xinjiang University, Urumqi 830046, China; College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China. College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China. College of Food Science and Technology, Northwest University, 229 North TaiBai Road, Xi'an 710069, China; Bee Product Research Center of Shaanxi Province, Xi'an 710065, China. Electronic address: caowei@nwu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2022.132461 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive analysis of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and floral origin using HS-SPME/GC-MS combined with chemometrics. A total of 92 volatiles were identified and relatively quantified in honey samples, 51 of which showed contribution to floral discrimination (p < 0.01), and 27 of which had aroma contribution, applying apocynum, jujube and amorpha honey with various fruity, elaeagnus with rosaceous and lavender with green flavor. Chemometrics analysis showed significant correlations between floral origin and volatiles, in particular, compounds hexanal, hexanol, heptanol and methyl enanthate were tentatively selected as the key compounds to discriminate lavender honey (Lavandula angustifolia Mill.) from others. These results reveal the volatiles and aroma features in five types of unifloral honey in Northwest China and offer compelling evidence for honey authentication" |
| Keywords: | Chemometrics Gas Chromatography-Mass Spectrometry/methods *Honey/analysis Odorants/analysis Solid Phase Microextraction/methods *Volatile Organic Compounds/analysis Aroma Floral origin Hs-spme-gc/ms Honey Volatile compounds; |
| Notes: | "MedlineZhu, Min Sun, Jing Zhao, Haoan Wu, Fanhua Xue, Xiaofeng Wu, Liming Cao, Wei eng England 2022/03/02 Food Chem. 2022 Aug 1; 384:132461. doi: 10.1016/j.foodchem.2022.132461. Epub 2022 Feb 16" |
