| Title: | HS-GC-IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures |
| Author(s): | Feng D; Wang J; He Y; Ji XJ; Tang H; Dong YM; Yan WJ; |
| Address: | "College of Biochemical Engineering Beijing Union University Beijing China. Institute of Food and Nutrition Development Ministry of Agriculture and Rural Affairs Beijing China. Beijing Tongrentang bee products (Jiangshan) Co., Ltd Jiangshan China" |
| ISSN/ISBN: | 2048-7177 (Print) 2048-7177 (Electronic) 2048-7177 (Linking) |
| Abstract: | "Honey is a commodity of great nutritional value, but deep-processed honey products are uncommon. Herein, we used vacuum belt dryer to dry Acacia honey at 60 degrees C, 70 degrees C, and 80 degrees C, prepared it into powder, and analyzed its volatile compound differences. We established HS-GC-IMS method to detect the volatile organic compounds (VOCs) of these three Acacia honey powders (AHPs). In total, 77 peaks were detected, and 23 volatile compounds were identified, including eight aldehydes, six ketones, three furans, one alcohol, one phenol, one lactone, one ester, one acid, and one nitrile. Moreover, principal component analysis (PCA) and fingerprint similarity analysis based on the Euclidean distance distinguished the three heating temperature treatments. Clearly, it was concluded that there are significant differences in volatile substances at different tested temperatures, and when the AHP was incubated at 80 degrees C, more volatile compounds were detected" |
| Keywords: | Acacia honey powder Hs-gc-ims Pca fingerprint similarity vacuum belt drying; |
| Notes: | "PubMed-not-MEDLINEFeng, Duo Wang, Jing He, Yue Ji, Xiao-Jiao Tang, Hui Dong, Yong-Mei Yan, Wen-Jie eng 2021/08/18 Food Sci Nutr. 2021 Jun 24; 9(8):4085-4093. doi: 10.1002/fsn3.2364. eCollection 2021 Aug" |
