« Previous AbstractChemical Differentiation of Sugarcane Cultivars Based on Volatile Profile and Chemometric Analysis    Next AbstractHow predictable are the behavioral responses of insects to herbivore induced changes in plants? Responses of two congeneric thrips to induced cotton plants »

Food Chem

Title:		Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study
Author(s):		Silva P; Freitas J; Nunes FM; Camara JS;
Address:		"CQM-Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. CQ-VR, Centro de Quimica - Vila Real, Food and Wine Chemistry Lab., Departamento de Quimica, Universidade de Tras-os-Montes e Alto Douro, 5001- 801 Vila Real, Portugal. CQM-Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; Departamento de Quimica, Faculdade de Ciencias Exactas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. Electronic address: jsc@staff.uma.pt"
Journal Title:		Food Chem
Year:		2021
Volume:		20210701
Issue:
Page Number:		130457 -
DOI:		10.1016/j.foodchem.2021.130457
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Sugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and excellent aroma, associated to volatile organic compounds (VOCs) generated during the well-defined five stages of its traditional making process. The establishment of volatile profile throughout all SCH-making stages during four years, allowed the evaluation of the influence of each stage in the typical characterisitcs of SCH. One hundred eighthy seven VOCs were identified, being associated to several origins and formation pathways. VOCs formed during stage 1 and 2 were originate from raw material, and its oxidation (i.e. enzymatic browning) and thermal degradation (i.e. lipid oxidation, Maillard reactions, Strecker degradation). In stage 3 and 4, the caramelization and melanoidin degradation also occurred, while in stage 5, the thermal degradation continues, followed by microbial activity. Chemometric analysis allowed to identify 35 VOCs as potential markers for processing control by the producers and as guarantee of the typicality and authenticity of SCH. Based on the obtained results, we propose for the first time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation during the different steps of the SCH production"
Keywords:		*Honey/analysis Maillard Reaction Odorants *Saccharum *Volatile Organic Compounds Authenticity Making process Storage Sugarcane honey Volatile profile;
Notes:		"MedlineSilva, Pedro Freitas, Jorge Nunes, Fernando M Camara, Jose S eng England 2021/07/13 Food Chem. 2021 Dec 15; 365:130457. doi: 10.1016/j.foodchem.2021.130457. Epub 2021 Jul 1"