Substâncias voláteis em mel floral e mel de melato

Campos, Gisélia; Nappi, Giancarlo Ubaldo; Raslan, D. S.; Augusti, Rodinei

doi:10.1590/s0101-20612000000100004

Cited by 19 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…More elaborately, honeydew honeys are darker and also have a higher pH and greater acidity which could be attributed to the characteristic high acetic acid concentration, even though the formation of this compound by microbial metabolism cannot be ruled out [ 9 ]. Furthermore, variations exist in the volatile compound composition as well as the anti-oxidant potential.…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

Manyi-Loh

Ndip

Clarke

2011

IJMS

194

187

View full text Add to dashboard Cite

Volatile organic compounds (VOCs) in honey are obtained from diverse biosynthetic pathways and extracted by using various methods associated with varying degrees of selectivity and effectiveness. These compounds are grouped into chemical categories such as aldehyde, ketone, acid, alcohol, hydrocarbon, norisoprenoids, terpenes and benzene compounds and their derivatives, furan and pyran derivatives. They represent a fingerprint of a specific honey and therefore could be used to differentiate between monofloral honeys from different floral sources, thus providing valuable information concerning the honey’s botanical and geographical origin. However, only plant derived compounds and their metabolites (terpenes, norisoprenoids and benzene compounds and their derivatives) must be employed to discriminate among floral origins of honey. Notwithstanding, many authors have reported different floral markers for honey of the same floral origin, consequently sensory analysis, in conjunction with analysis of VOCs could help to clear this ambiguity. Furthermore, VOCs influence honey’s aroma described as sweet, citrus, floral, almond, rancid, etc. Clearly, the contribution of a volatile compound to honey aroma is determined by its odor activity value. Elucidation of the aroma compounds along with floral origins of a particular honey can help to standardize its quality and avoid fraudulent labeling of the product. Although only present in low concentrations, VOCS could contribute to biomedical activities of honey, especially the antioxidant effect due to their natural radical scavenging potential.

show abstract

Section: Introductionmentioning

confidence: 99%

Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

Manyi-Loh

Ndip

Clarke

2011

IJMS

194

187

View full text Add to dashboard Cite

show abstract

“…Suggested compounds for discriminating between nectar and honeydew honeys include 1-(2-furanyl)-ethanone, 2,3-butanediol, 3-hydroxy-2-butanone, and 1-hydroxy-2-propanone (12); high acetic acid concentrations are also reported to be characteristic of honeydew honeys (29), although the formation of this compound by microbial metabolism cannot be ruled out.…”

Section: Introductionmentioning

confidence: 99%

Volatile Composition and Contribution to the Aroma of Spanish Honeydew Honeys. Identification of a New Chemical Marker

Castro-Vázquez

Dı́az-Maroto

Pérez-Coello

2006

J. Agric. Food Chem.

View full text Add to dashboard Cite

Honeydew honeys from holm-oak, oak, and forest were isolated for aroma compounds by simultaneous distillation-extraction and analyzed by gas chromatography-mass spectrometry. In all, 66 volatile components were identified and quantified. trans-Oak lactone, a characteristic volatile component of oak wood, is proposed as a new chemical marker for the plant origin of honeydew honeys. Other compounds, such as aminoacetophenone and propylanisol, could be considered characteristic of holm-oak honeydew honeys. A total of 15 volatile compounds presented odor activity values (OAVs) greater than 1, with phenylacetaldehyde and beta-damascenone being those with the highest OAVs.

show abstract

“…Head-space analysis methods can be used for the analysis of the more volatile honey compounds, however the extraction yield and the number of compounds obtained is lower than with direct extraction methods [2,3,28,29].…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques

2003

View full text Add to dashboard Cite

SummaryThe analysis of the volatile fraction from honey requires the sugar matrix to be separated prior to the analysis by GC-MS. In this study, three extraction techniques, simultaneous extractiondistillation, liquid-liquid extraction and solid-phase extraction, were compared to the extraction of the volatile compounds of a rosemary honey Analysis of these fractions by gas chromatography -mass spectrometry enabled the tentative identification of up to 122 volatile compounds (alcohols, ketones, aldehydes, acids, esters, terpenes, hydrocarbons, phenol, furan and pyran compounds). SDE extracts were rich in terpenes and esters, while the other l",,vo techniques avoided the formation of artefacts clue to heating the sample.

show abstract

Substâncias voláteis em mel floral e mel de melato

Cited by 19 publications

References 0 publications

Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

Volatile Composition and Contribution to the Aroma of Spanish Honeydew Honeys. Identification of a New Chemical Marker

Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques

Contact Info

Product

Resources

About