Terpenes in honey: occurrence, origin and their role as chemical biomarkers

Jerković, Igor; Kuś, Piotr Marek

doi:10.1039/c4ra04791e

Cited by 61 publications

(78 citation statements)

References 112 publications

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“…The analyses were performed using two types of fibres covered with different coatings: polydimethylsiloxane/divinylbenzene (PDMS/DVB) ( A ) and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) ( B ). The main compounds of the fir honey headspace were benzene carbonyls: benzaldehyde (19.0 – 43.7%, A ; 13.8 – 35.6%, B ) and phenylacetaldehyde (1.4 – 6.9%, A ; 0.0 – 11.9%, B ) that can be generated in the hive conditions by Strecker degradation or by the enzymatic transformation from the amino acid phenylalanine . Other group of dominant compounds were monoterpenes, predominantly linalool derivatives, i.e ., cis ‐linalool oxide (2.6 – 17.0%, A ; 3.8 – 20.5%, B ) and trans ‐linalool oxide (1.5 – 10.3%, A ; 2.4 – 13%, B ), hotrienol (4.4 – 19.7%, A ; 5.9 – 14.9%, B ) and lilac aldehyde isomers (2.0 – 19.2%, A ; 0 – 2.6%, B ).…”

Section: Resultsmentioning

confidence: 99%

“…Other group of dominant compounds were monoterpenes, predominantly linalool derivatives, i.e ., cis ‐linalool oxide (2.6 – 17.0%, A ; 3.8 – 20.5%, B ) and trans ‐linalool oxide (1.5 – 10.3%, A ; 2.4 – 13%, B ), hotrienol (4.4 – 19.7%, A ; 5.9 – 14.9%, B ) and lilac aldehyde isomers (2.0 – 19.2%, A ; 0 – 2.6%, B ). These compounds may be formed from linalool ( Scheme ) by a series of both enzymatic hydroxylation and oxidative transformations that may occur during the honey ripening in the hive . Other monoterpenes such as α ‐terpineol (0.0 – 1.2%, A ; 0.0 – 8.8%, B ) and borneol (0.4 – 4.8%, A ; 0.0 – 5.9%, B ) were present only with smaller percentages.…”

Section: Resultsmentioning

confidence: 99%

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Screening of Polish Fir Honeydew Honey Using GC/MS, HPLC‐DAD, and Physical‐Chemical Parameters: Benzene Derivatives and Terpenes as Chemical Markers

Kuś

Jerković

Marijanović

et al. 2017

Chemistry & Biodiversity

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GC/MS of headspace solid phase micro extraction (HS-SPME) and solvent extractives along with targeted HPLC-DAD of Polish fir (Abies alba Mill.) honeydew honey (FHH), were used to determine the chemical profiles and potential markers of botanical origin. Additionally, typical physical-chemical parameters were also assigned. The values determined for FHH were: conductivity (1.2 mS/cm), water content (16.7 g/100 g), pH (4.5), and CIE chromaticity coordinates (L* = 48.4, a* = 20.6, b* = 69.7, C* = 72.9, and h° = 73.5). FHH contained moderate-high total phenolic content (533.2 mg GAE/kg) and antioxidant activity (1.1 mmol TEAC/kg) and (3.2 mmol Fe /kg) in DPPH and FRAP assays. The chemical profiles were dominated by source plant-originated benzene derivatives: 3,4-dihydroxybenzoic acid (up to 8.7 mg/kg, HPLC/honey solution), methyl syringate (up to 14.5%, GC/solvent extracts) or benzaldehyde (up to 43.7%, GC/headspace). Other markers were terpenes including norisoprenoid (4-hydroxy-3,5,6-trimethyl-4-(3-oxobut-1-enyl)cyclohex-2-en-1-one, up to 20.3%, GC/solvent extracts) and monoterpenes, mainly linalool derivatives (up to 49%, GC/headspace) as well as borneol (up to 5.9%, GC/headspace). The application of various techniques allowed comprehensive characterisation of FHH. 4-Hydroxy-3,5,6-trimethyl-4-(3-oxobut-1-enyl)cyclohex-2-en-1-one, coniferyl alcohol, borneol, and benzaldehyde were first time proposed for FHH screening. Protocatechuic acid may be a potential marker of FFH regardless of the geographical origin.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Screening of Polish Fir Honeydew Honey Using GC/MS, HPLC‐DAD, and Physical‐Chemical Parameters: Benzene Derivatives and Terpenes as Chemical Markers

Kuś

Jerković

Marijanović

et al. 2017

Chemistry & Biodiversity

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“…The higher concentration of hotrienol can partially help to explain the lack of fresh and clean characters in the heat‐exposed honey samples. Hotrienol is a compound that is typically produced from the dehydration of 2,6‐dimethyloacta‐1,7‐diene‐3,6‐diol during post‐harvest handling of honey …”

Section: Resultsmentioning

confidence: 99%

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

Grace¹,

Mantilla

Sunarharum

et al. 2020

J Sci Food Agric

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BACKGROUND The process of harvesting honey is time consuming and labor intensive. A new system, the Flow Frame, has drastically simplified the harvesting process, enabling honey to be extracted directly from the hive with minimal processing. The sensory profile of honey is influenced, first, by botanical origin and subsequently by processing and storage parameters. A reduction in harvest processing may thus influence the sensory profile of honey harvested from FFs compared to that of honey produced from conventional processing. To test this hypothesis, two monofloral honeys (macadamia and yellow pea) were harvested from FFs, or by conventional honey extraction. Sensory profiling using conventional descriptive analysis was carried out for each floral source with an experienced trained panel. RESULTS The two monofloral honeys harvested using the FF system had significantly (p < 0.05) higher floral and cleaner aftertaste sensory scores than the honey extracted using commercial (C) methods that involve the use of heat and centrifugation. CONCLUSION The flow system retains honey's natural sensory properties compared to harvesting methods that require heat and centrifugation. © 2019 Society of Chemical Industry

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“…The geographic areas of the lavender and sage honey were in the same province, which may lead the bees harvesting from both area and caused similarities in volatile composition. Hotrienol comes from the flower, during ripening of the honey in the hive and is thermally generated during pasteurization …”

Section: Resultsmentioning

confidence: 99%

Botanical and geographical origin of Turkish honeys by selected‐ion flow‐tube mass spectrometry and chemometrics

2020

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BACKGROUND Honey has a very important commercial value for producers as a natural product. Honey aroma is formed from the contributions of several volatile compounds, which are influenced by nectar composition, botanical origins, and location. Selected‐ion flow‐tube mass spectrometry (SIFT‐MS) is a technique that quantifies volatile organic compounds simply and rapidly, even in low concentrations. In this study, the headspace concentration of eight monofloral (chestnut, rhododendron, lavender, sage, carob, heather, citrus, and pine) and three multiflower Turkish honeys were analyzed using SIFT‐MS. Soft independent modeling of class analogy (SIMCA) was used to differentiate honey samples based on their volatiles. RESULTS This study focused on 78 volatile compounds, which were selected from previous studies of selected honeys. Very clear distinctions were observed between all honeys. Interclass distances greater than 8 indicate that honeys were significantly different. Methanol and ethanol were abundant in the honeys. Chestnut honey collected from the Yalova region had the highest total concentration of volatiles followed by heather honey and chestnut honey collected from the Düzce region. CONCLUSION Honeys with different botanical and geographical origins showed differences in their volatile profile based on chemometric analysis. Of the honey samples, methanol, ethanol, acetoin, ethyl acetate, and isobutanoic acid had the highest discriminating power. Methanol and ethanol, and then acetic acid, were the volatiles with the highest concentrations in most honeys. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Terpenes in honey: occurrence, origin and their role as chemical biomarkers

Cited by 61 publications

References 112 publications

Screening of Polish Fir Honeydew Honey Using GC/MS, HPLC‐DAD, and Physical‐Chemical Parameters: Benzene Derivatives and Terpenes as Chemical Markers

Screening of Polish Fir Honeydew Honey Using GC/MS, HPLC‐DAD, and Physical‐Chemical Parameters: Benzene Derivatives and Terpenes as Chemical Markers

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

Botanical and geographical origin of Turkish honeys by selected‐ion flow‐tube mass spectrometry and chemometrics

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