A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography

Plutowska, Beata; Chmiel, Tomasz; Dymerski, Tomasz; Wardencki, Waldemar

doi:10.1016/j.foodchem.2010.11.079

Cited by 107 publications

(116 citation statements)

References 20 publications

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“…Some benzene compounds such as benzoic and phenyl acetic acid have been proposed as characteristics of heather honey [28,29]; however, we observed no presence of phenylacetic acid in our investigated honeys. This fact seems to be attributable to the effect of the heather species.…”

Section: Resultscontrasting

confidence: 89%

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

Castro-Vázquez

Alañón

González-Viñas

et al. 2012

Eur Food Res Technol

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A comparative study of the temperature effect on the physicochemical parameters, volatile composition and sensory quality of heather honey stored during 1 year was performed. The temperatures evaluated were refrigerated (10°C), room (20°C) and high temperatures (40°C). The cooling storage of heather honey presented advantages such as the retention of compounds like lilac aldehyde and lower looses of terpene derivatives, b-damascenone, benzaldehyde and phenylacetaldehyde, compared with other storage temperatures. Heather honey stored under room temperature showed significant increases in levels of 2-furanmethanol, furaneol, 2-methyl furancarboxylate, maltol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP). These compounds, whose concentrations were extremely high in honeys submitted at 40°C, are suggested as useful indices of unsuitable storage temperature. Moreover, the occurrence of methyl cyclotene and ethyl cyclotene are proposed as new markers indicatives of over-heating treatment of honey. Sensory analysis showed that off-flavours such as medicine and toasted, detected in honeys submitted at 40°C, began to be perceived in the samples stored at room temperature, while heather honeys refrigerated (10°C) kept the organoleptic profile and quality similar to fresh heather honey.

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Section: Resultscontrasting

confidence: 89%

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

Castro-Vázquez

Alañón

González-Viñas

et al. 2012

Eur Food Res Technol

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“…However, there was a decrease at 50℃. This may be due to higher temperature leading to desorption from the fiber and mutual chemical reactions (Plutowska et al, 2011). Thus, the extraction temperature was determined at 45℃ for the best extraction efficiency.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Aroma Volatiles in Camellia Seed Oils (<i>Camellia oleifera</i> Abel.) by HS-SPME/GC/MS and Electronic Nose Combined with Multivariate Analysis

Cao

Lin

Niu

et al. 2016

FSTR

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Volatile compounds of Camellia seed oils from 5 different varieties were characterized by headspace solid phase microextraction/ gas chromatography/mass spectrometry (HS-SPME/GC/MS). Four parameters of SPME were optimized and the best extraction conditions were: 50/30 μm DVB/CAR/PDMS fiber, 45℃ and 45 min of SPME, and 4.00 g sample size. Forty-six volatiles were identified, including 16 aldehydes, 10 alcohols, 4 acids, ketones, 3 terpenes and 6 esters. Further correlation analysis between aroma compounds and sensory attributes revealed pentanal, hexanal, (E)-2-hexenal, octanal, (E)-2-heptenal, nonanal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2-hexanol, 2-heptanol, hexanol, octanol, acetic acid, pentanoic acid, 1-p-menthene, limonene, γ-terpinene, ethyl-2-methylbutanoate, 2-methylbutyl acetate, ethyl 2-methyl-2-butenoate, γ-butyrolactone, γ-hexalactone were the important characteristic aroma compounds of Camellia seed oils. Additionally, electronic nose (e-nose) was applied to analyze the aroma of Camellia seed oils. HS-SPME/GC/MS and e-nose techniques combined with multivariate analysis can be used to distinguish between different Camellia seed oils.

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“…Bold numbers refer to marker compounds listed in Table 5 of lemon (Citrus limon), orange (C. sinensis), lavandin (L. angustifolia × latifolia), lavender (L. latifolia), rape (Brassica napus), acacia (R. pseudoacacia), lima (Tilia sp. ), buckwheat (Fagopyrum esculentum), heather (C. vulgaris) and honeydew [39,[42][43][44]. The ketonic compound 3-hydroxy-2 butanone has been identified as a distinctive feature of eucalyptus honey (Eucalyptus sp.)…”

Section: Honey Markers For the Characterization Of Different Unifloramentioning

confidence: 99%

Characterization of the volatile profile of unifloral honey from Kashmir Valley of India by using solid-phase microextraction and gas chromatography–mass spectrometry

Nayik

Nanda

2015

Eur Food Res Technol

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A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography

Cited by 107 publications

References 20 publications

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

Characterization of Aroma Volatiles in Camellia Seed Oils (<i>Camellia oleifera</i> Abel.) by HS-SPME/GC/MS and Electronic Nose Combined with Multivariate Analysis

Characterization of the volatile profile of unifloral honey from Kashmir Valley of India by using solid-phase microextraction and gas chromatography–mass spectrometry

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