Characterization of aroma‐active compounds and stable carbon isotope ratios in Turkish pine honeys from two different regions

Abstract

Turkey and Greece are the foremost countries in pine honey production, owing their reputation for this distinction to the natural distribution of pine (Pinus brutia and Pinus halepensis) trees found there. The aim of this study was to determine the effects of geographic differences on the aroma, aroma-active compounds, and other related properties of pine honey. Solvent-assisted flavor evaporation was applied to isolate aroma compounds in the pine honey samples. Aroma extract dilution analysis was used to screen the aroma-active compounds within the pine honey, using gas chromatography-mass spectrometry-olfactometry. Pine honey from the Marmaris region of Turkey had a total volatile concentration of twofold of that found in Turkey's Bolu region's honey. Phenylacetaldehyde, exhibiting a honey and caramel odor note, was the most important aroma-active compound found in both pine honey samples.Along with aroma-active compounds, carbon isotope values, the textural, and color properties of the pine honeys were determined and compared in this study. Practical applicationsPine honey, especially in Turkey and Greece, has gained growing interest from both producers and consumers. Until recently, there has been a lack of information about its aroma-active compounds and some physicochemical characteristics. Therefore, this study focused on determining the aroma-active compounds, carbon isotope values, and textural properties of pine honey obtained from two different regions of Turkey. The results of this analysis showed that there are obvious differences in the types and content levels of volatile and aroma-active components found in the pine honey samples, depending on the region from which the honey was obtained. In addition, the carbon isotope ratio is a crucial parameter needed to identify and distinguish between the distinct honeys.

Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020

“… 9 During the SAFE process volatile compounds are distilled from samples at low temperatures (40‐50°C) and under high vacuum conditions, thereby preventing the degradation of labile compounds during extraction. 9 In 2020 it has been used for the extraction of volatile flavor and aroma compounds from different foods and beverages, including coffee, 47 tea, 48 beer, 7 , 49 wine, 50 fruit and vegatables, 19 , 26 , 27 , 51 , 52 , 53 , 54 fried food, 55 butter, 25 honey, 56 liquor, 57 vinegar, 58 yeast extracts, 59 , 60 frying oil, 61 millet, 62 pericarp oil, 63 and honeysuckle 64 as well as for the extraction of Cembran pinewood odor compounds, 65 prior to GC‐MS analysis.…”