“More than Honey”: Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches

Siegmund, Britta; Urdl, Katharina; Jurek, Andrea; Leitner, Erich

doi:10.1021/acs.jafc.6b05009

Cited by 31 publications

(47 citation statements)

References 35 publications

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“…Acetophenone has been described in honey from different floral origins, including Taraxacum officinale, Robinia pseudoacacia, Brassica napus, Castanea sativa and Lavandula angustifolia (Siegmund et al, 2017). According to the present results, acetophenone and unknown compound (m/z: 57,85,128) were strongly linked to wood and balsamic odours.…”

Section: Correlation Between Aroma Descriptors and Volatile Compoundssupporting

confidence: 53%

“…However, not all volatile compounds have a significant contribution to honey aroma (Siegmund et al, 2017). In the present work, a total of 110 volatile compounds were determined in the samples analysed (data not shown).…”

Section: Correlation Between Aroma Descriptors and Volatile Compoundsmentioning

confidence: 59%

“…In the present work, a total of 110 volatile compounds were determined in the samples analysed (data not shown). However, not all volatile compounds have a significant contribution to honey aroma (Siegmund et al, 2017). Therefore, only volatile compounds that showed a significant effect on the honey aroma were considered (P ≤ 0.05).…”

Section: Correlation Between Aroma Descriptors and Volatile Compoundsmentioning

confidence: 99%

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Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Patrignani

Ciappini

Tananaki

et al. 2017

Int J of Food Sci Tech

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Summary Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the present work, the sensory characteristics and physicochemical parameters of Argentinean honeys from different ecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content, electrical conductivity, sugar profile and volatile compounds were analytically determined in honey samples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation, colour intensity and aroma) were evaluated by a trained panel. Significant correlations were found between honey crystallisation degree and hydroxymethylfurfural content and diastase activity (P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour. Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatile profile (P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers’ preference can be successfully associated with the chemical composition of honey by multivariate statistical analysis.

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Section: Correlation Between Aroma Descriptors and Volatile Compoundssupporting

confidence: 53%

Section: Correlation Between Aroma Descriptors and Volatile Compoundsmentioning

confidence: 59%

Section: Correlation Between Aroma Descriptors and Volatile Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Patrignani

Ciappini

Tananaki

et al. 2017

Int J of Food Sci Tech

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“…The botanical and geographical origin of honey is the major influencer of quality attributes including taste, aroma, texture and color and as such largely determines consumer preference (Siegmund, Urdl, Jurek, & Leitner, 2017). In recent years, consumers have become more aware and demanding regarding confirmation of the geographical and botanical origins of honey (Gonzalez-Vinas, Moya, & Cabezudo, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…While rapid methods have occasionally been used to evaluate honey (Ferreira, Lencioni, Benassi, Barth, & Bastos, 2009;Gonzalez-Vinas et al, 2002), linked to physicochemical attributes (Siegmund et al, 2017) and for product authentication (Vit, Deliza, & Pérez, 2011); no study to date has used FP to provide insight in cross-cultural sensory perception of honeys from different botanical origins. In this study, a comprehensive investigation of the sensory perception and evaluation of Greek honey was performed, comparing Greek and Chinese subjects using FP, coupled with instrumental analysis of physicochemical (pH, moisture content) and rheological properties.…”

Section: Introductionmentioning

confidence: 99%

Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels

Price

Tang

Kadri

et al. 2019

Journal of Sensory Studies

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The sensory perception of six monofloral honey (vanilla fir, chestnut, pine, wild flower, orange blossom, wild thyme) was investigated using Flash profile sensory analysis, comparing Greek and Chinese subjects in combination with physicochemical and rheological properties. Chinese judges showed greater consensus agreement than the Greek for all samples except chestnut. The Chinese panel differentiated vanilla honey associated to granular texture and driven by thixotropic behavior. In relation to their familiarity with the product the Greek judges used considerably more terms than Chinese for Flash profile evaluation, despite a similar number of descriptors being generated. The results indicate the differing importance of honey properties in sensory perception between different cultures. Practical applications This study is a first attempt at evaluating the sensory perception of honey by Flash profile and influence of culture on the generated vocabulary. It is relevant to situations where existing culture particularities (e.g., culture difference in the perception of sweetness intensity) are associated to food properties and/or differences exist in consumption and familiarity with the product.

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Characterization of unifloral Italian (Piedmont region) honeys by headspace solid phase microextraction coupled to gas chromatography–mass spectrometry

et al. 2022

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Background The characterization of five different types of Italian unifloral honeys was performed by means of headspace solid‐phase microextraction coupled to gas chromatography–mass spectrometry. The main volatile compounds of the honeys were identified and semi‐quantified. Pattern recognition methods such as principal component analysis (PCA) and k‐nearest neighbors (k‐NN) were performed to classify honey samples with different botanical origins, and identify the most discriminating parameters. Results More than 100 of compounds were unambiguously identified in the honeys sampled. Methyl salicylate was present in honeydew honeys only, and this permitted to differentiate this kind of honeys from the others. Dandelion honeys featured high levels of nitriles, while lime tree honeys displayed the presence of carvacrol and of the terpenes cis and trans‐p‐mentha‐2,8‐dien‐1‐ol. Acacia honeys did not display potential chemical markers but were characterized by low levels of benzaldehyde and high levels of cis‐linalool oxide. Chestnut and rhododendron honeys did not show a volatile profile markedly different from those of other honeys. Application of PCA and k‐NN methods did not allow a complete classification of honeys of different botanical origin on the basis of their volatile profile. Conclusion Unifloral honeys from Piedmont (Italy) displays a rich and variegate profile of volatile compounds, some of which are candidates as markers. Nonetheless, to classify honeys, further studies are necessary likely comprising a larger set of samples and the determination of different chemical parameters in conjunction with volatile compounds.

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“More than Honey”: Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches

Cited by 31 publications

References 35 publications

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels

Characterization of unifloral Italian (Piedmont region) honeys by headspace solid phase microextraction coupled to gas chromatography–mass spectrometry

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