Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties

Abstract

BackgroundAroma is one of the most important quality criterion of different honeys and even defines their merchant value. The composition of volatile compounds, especially the characteristic odor‐active compounds, is an important contributor to honey aroma. Evodia rutaecarpa (Juss) Benth honey (ERBH) is a special honey in China with unique flavor characteristics. However, no work has yet been published in the literature to investigate the volatile compounds and characteristic odor‐active compounds of ERBHs. Therefore, it is necessary to systematically investigate the volatile profile, odor‐active compounds, and odor properties of ERBHs.ResultsThe characteristic fingerprint of ERBHs was successfully constructed with 12 characteristic peaks and a similarity range of 0.785‐0.975. A total of 298 volatile compounds were identified and relatively quantified by headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography quadrupole time‐of‐flight mass spectrometry (GC‐QTOF), of which 61 and 31 were identified as odor‐active compounds by relative odor activity values (ROAVs) and GC‐olfactometry (GC‐O) analysis, respectively, especially the common 22 odor‐active compounds (E)‐β‐damascenone, phenethyl acetate, linalool, cis‐linalool oxide (furanoid), octanal, hotrienol, trans‐linalool oxide (furanoid), 4‐oxoisophorone, and eugenol, etc., contributed significantly to the aroma of ERBHs. The main odor properties of ERBHs was floral, followed by fruity, herbaceous, and woody aromas. The partial least‐squares regression (PLSR) results showed that the odor‐active compounds had good correlations with the odor properties.ConclusionIdentifying the aroma differences of different honeys is of great importance. This study provided a reliable theoretical basis for the quality and authenticity of ERBHs.This article is protected by copyright. All rights reserved.

Aromatic Characterisation of Moscato Giallo by GC-MS/MS and Validation of Stable Isotopic Ratio Analysis of the Major Volatile Compounds

“…Aroma compounds quantified in Moscato Giallo wines, and their olfactory threshold and odour descriptions are detailed in Table 3. Sweet, floral [43] cis-furan linalool oxide 6000 [42] Floral, sweet, woody [43] linalool 25 [44] Citrus, floral, sweet [45] α-terpineol 250 [42] Floral, sweet [45] terpinen-4-ol 250 [45] Sweet, herbaceous [45] β-citronellol 100 [46] Lemongrass [46] nerol 400 [46] Lime, floral-hyacinth, roses [46] geraniol 30 [44] Rose, geranium [44] geranic acid 40 [47] Green [47] trans-rose oxide 100 [44] Rose-like, floral, sweet [43] cis-rose oxide 100 [44] Floral, lychee-like, rose [44] limonene 200 [48] Orange, mint, lemon, floral, citrus [49] myrcene 14 [50] Green, floral, grass, citrus [49] hotrienol 110 [43] Floral, green, woody [43] trans-pyran linalool oxide 3000-5000 [51] Sweet, floral, earthy [43] cis-pyran linalool oxide 3000-5000 [51] Sweet, floral, earthy…”

“…trans-8-hydroxy linalool n.d. Floral [43] cis-8-hydroxy linalool n.d. Floral [43] Norisoprenoids β-damascone 0.09 [44] Fruity-flowery, exotic-spicy [52] β-damascenone 0.05 [44] Apple, rose, honey [44] α-pinene n.d. Woody, resinous [53] α-ionone 2.6 [54] Violets, berry [55] α-ionol n.d. Floral and woody [55] Aliphatic alcohols 1-hexanol 8000 [44] Resin, green (cut grass) [44] trans-3-hexen-1-ol 1000 [54] Grassy green, earthy [56] cis-3-hexen-1-ol 400 [44] Lettuce-like, green, grass [44] Benzenoid benzaldehyde 2000 [57] Bitter almond [57] methyl salicylate 50 [58] Mint-like [43] Vanillins zingerone n.d. Toasty, dry fruit Phenols guaiacol 10 [44] Smoke, sweet, medicine [44] According to the quali-quantitative results of the volatile fraction, the main monoterpenes (geraniol, linalool, diendiol I, diendiol II, geranic acid, trans-8-hydroxy linalool, and cis-8-hydroxy linalool) characteristic of Moscato Giallo grapes and wine were further investigated by means of isotopic analysis. For the stable isotope ratio analysis, free and bound VOCs were merged, as reported above.…”