| Title: | Influence of storage conditions on chemical composition and sensory properties of citrus honey |
| Author(s): | Castro-Vazquez L; Diaz-Maroto MC; Gonzalez-Vinas MA; de la Fuente E; Perez-Coello MS; |
| Address: | "Food Technology Area, Faculty of Chemistry, University of Castilla-La Mancha, Campus Universitario, s/n, 13071 Ciudad Real, Spain" |
| ISSN/ISBN: | 0021-8561 (Print) 0021-8561 (Linking) |
| Abstract: | "Fresh citrus honey was stored at 10, 20, and 40 degrees C for 12 months. The effect of storage on the quality of honey was evaluated using physicochemical parameters, volatile compounds, mono-, di-, and trisaccharides, and sensory analysis. Diastase activity and HMF were out of the legal limit in honey stored 12 months at 40 degrees C. Volatile compounds (especially terpenes and terpene derivatives), monosaccharides, and disaccharides presented important losses during honey storage at any temperature. Honey storage at 10 or 20 degrees C maintained their floral, fresh, citric, and fresh fruit aroma, while the intensities of these attributes were diminished. Storage at 40 degrees C during 12 months resulted in the appearance of attributes such as 'medicinal, smoked, toasted, cooked vegetable, and ripened fruit', associated with compounds formed during the Maillard reaction or through degradation of sugars such as volatile pyrroles, furanones, pyranones, and pyrazines, which appeared or increased in concentration during honey storage mainly at high temperature" |
| Keywords: | "Adult Carbohydrates/analysis Chemical Phenomena Chemistry, Physical *Citrus Food Preservation/*methods Honey/*analysis Humans Odorants/analysis Sensation Terpenes/analysis Time Factors Volatilization;" |
| Notes: | "MedlineCastro-Vazquez, L Diaz-Maroto, M C Gonzalez-Vinas, M A de la Fuente, E Perez-Coello, M S eng Research Support, Non-U.S. Gov't 2008/02/29 J Agric Food Chem. 2008 Mar 26; 56(6):1999-2006. doi: 10.1021/jf072227k. Epub 2008 Feb 28" |
