Volatile Composition and Contribution to the Aroma of Spanish Honeydew Honeys. Identification of a New Chemical Marker

Abstract

Honeydew honeys from holm-oak, oak, and forest were isolated for aroma compounds by simultaneous distillation-extraction and analyzed by gas chromatography-mass spectrometry. In all, 66 volatile components were identified and quantified. trans-Oak lactone, a characteristic volatile component of oak wood, is proposed as a new chemical marker for the plant origin of honeydew honeys. Other compounds, such as aminoacetophenone and propylanisol, could be considered characteristic of holm-oak honeydew honeys. A total of 15 volatile compounds presented odor activity values (OAVs) greater than 1, with phenylacetaldehyde and beta-damascenone being those with the highest OAVs.

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

“…Pyran-derived compounds are produced by Maillard reaction and are considered as a loss of freshness, which could negatively influence the sensory properties of honey [45]. These results were consistent with the results reported by Manyi-Loh et al [43].…”

“…The ketonic compound 3-hydroxy-2 butanone has been identified as a distinctive feature of eucalyptus honey (Eucalyptus sp.) and has been confirmed as a floral marker for this type of honey [16,45]. It has been also identified in lime (Tilia sp.)…”

Contribution of the Bees and Combs to Honey Volatiles: Blank‐Trial Probe for Chemical Profiling of Honey Biodiversity

“…Subsequently, some specific-marker volatile compounds have been suggested, e.g., methyl anthranilate for Citrus spp. honeys [6], 3-and 2-aminoacetophenone for Castanea sativa honey [5] [7], trans-oak lactone for holm-oak honeydew honeys [8], and others. Only a few compounds seem to be really specific, and many of them can be found in variable concentrations in various honey types.…”

Propiedades fisicoquímicas de mieles monoflorales de encenillo de la zona altoandina en Boyacá, Colombia

“…21,78 En mieles florales 4,17,33,34,38 y monoflorales y algunos de los compuestos identificados en éste trabajo han sido relacionados como responsables directos del aroma. 55,57,[79][80][81][82][83] La mayoría de las mieles indistintamente de su origen botánico, presentan más de un componente de los cuales derivan las propiedades y atributos sensoriales. 21 La presencia de Acetato de etilo, benzaldehído, bencenacetaldehido, dimetilsulfuro, furfural, limoneno, óxido de linalool y tolueno, se consolidan como marcadores moleculares de la miel de Encenillo y de los cuales derivan las tonalidades de aroma dulce, fragancias florales, ligero sabor y acento resinoso, cuyos valores umbrales de olor no son superiores a 5 partes por billón.…”

“…Algunos de éstos fragmentos son coincidentes con los observados en componentes volátiles de otros tipos de miel. 1,17,31,32,57,80 …”