Volatile constituents of some unifloral Australian honeys

Graddon, Anthony D.; Morrison, J. D.; Smith, John F.

doi:10.1021/jf60224a046

Cited by 68 publications

(101 citation statements)

References 4 publications

(10 reference statements)

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“…These results help to explain some of the differences observed regarding the greater influence of alkanes, particularly the HCs of T. molitor. Graddon et al (1979) analyzed honey by using chromatography and detected nearly 160 volatile compounds present in this food, including C 23 -C 31 , which the authors predicted to be derived from wax. Thus, we observed these compounds likely because they were in the diet of the colonies under controlled feeding.…”

Section: Discussionmentioning

confidence: 99%

Fourier transform infrared photoacoustic spectroscopy as a potential tool in assessing the role of diet in cuticular chemical composition of Ectatomma brunneum

Bernardi

Firmino

Pereira³

et al. 2014

Genet. Mol. Res.

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ABSTRACT. The cuticular chemical composition plays a significant role in the recognition of nest mates in social insects, thus functioning as a chemical signature of the colony. The structure of cuticular chemicals is subject to interference from genetic and exogenous factors, including diet. In this study, various colonies of the Ectatomma brunneum ant were removed from their natural environment and housed in a laboratory to monitor the response of the cuticular chemical composition to dietary changes. Analyses were performed using gas chromatography and Fourier transform infrared photoacoustic spectroscopy, which has not been previously used for this type of analysis. The results indicate that this method is useful for analyzing biological and natural systems. We observed changes in the chemical signature with food traces in the first 30 days under feed control. Therefore, genetic information may not be the only criterion that can be used to describe the chemical signature of a species; environmental variations also influence recognition signals. Furthermore, these results reinforce the reliability of the Fourier transform infrared photoacoustic spectroscopy method.

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Section: Discussionmentioning

confidence: 99%

Fourier transform infrared photoacoustic spectroscopy as a potential tool in assessing the role of diet in cuticular chemical composition of Ectatomma brunneum

Bernardi

Firmino

Pereira³

et al. 2014

Genet. Mol. Res.

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“…Segundo esses autores 37 , não existem citações anteriores sobre a presença de cumarina em méis monoflorais. Uma concentração elevada de octano (acima de 344 ppb) e nonano (acima de 73 ppb), respectivamente, foi encontrada em méis de eucalipto o que corroborou os dados obtidos por outros autores 5,17 . A diacetila e a 2,3-pentanodiona foram, também, apontadas como típicas de méis de eucalipto 35 , como já noticiado previamente 5 .…”

Section: Compostos Voláteisunclassified

“…O resultado mais importante foi que o nonanol e o ácido palmítico foram encontrados exclusivamente em méis de eucalipto. Entretanto, esses compostos não foram, previamente, citados por outros autores 5,17,37 , como característicos de méis de eucalipto. Serra et al 42 caracterizaram a fração volátil dos méis de Fragaria vesca (morango) oriundos de algumas regiões da Sardenha.…”

Section: Compostos Voláteisunclassified

“…A presença de 1-octeno ou 2,3-pentanodiona seria específica do mel de eucalipto. Graddon et al 17 apontaram as hidroxicetonas como características de méis de eucalipto, o que não foi confirmado por Radovic et al 43 . Já Guidotti e Vitali 41 identificaram o nonanol e o ácido palmítico como característicos do mel de eucalipto.…”

Section: Compostos Voláteisunclassified

“…O nonanal e o nonanol, o qual foi identificado por tentativa, foram considerados compostos de grande relevância para o mel de eucalipto, com descrição sensorial de eucalipto e queimado, respectivamente. O nonanol foi descrito por Guidotti e Vitali 41 como um possível marcador para caracterização de méis de eucalipto, porém não por outros autores 5,17,37 . Já o fenilacetaldeído, detectado como um composto majoritário no mel de laranja recém extraído do favo, apresentou uma diminuição na sua abundância relativa no mel comercializado.…”

Section: Compostos Voláteisunclassified

See 2 more Smart Citations

Compostos voláteis em méis florais

María¹,

Moreira²

2003

Quím. Nova

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Off-flavours in water: hydroxyketones andβ-ionone derivatives as new odour compounds of freshwater cyanobacteria

Höckelmann

Jüttner

2005

Flavour Fragr. J.

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Cyanobacteria essentially contribute to the off-flavours of drinking water and freshwater fish. They are primary nuisance microorganisms and their control in lakes and ponds used for the production of drinking water and fish farming is expensive. We describe new odour compounds of freshwater cyanobacteria that are fermentation products and norcarotenoids. These may contribute to the off-flavours frequently observed with cyanobacteria. The fermentation products were represented by 2,3-pentandione, 2,3-hexandione, 2-hydroxy-3-pentanone, 3-hydroxy-2-pentanone, 2-hydroxy-3-hexanone, 3-hydroxy-2-hexanone and 2,3-hexandiol. These compounds are important for odour quality in microbially-processed dairy food, caused by the metabolism of fungi and heterotrophic bacteria. Their cyanobacterial synthesis was shown by 13 C-labelling, growth kinetics and biotransformation experiments. The labelled mass spectra of the hydroxyketones showed unequivocally the cyanobacterial rather than bacterial origin of the compounds. Norcarotenoids of the β β β β β-ionone-type (β β β β β-ionol, β β β β β-ionone-5,6-epoxide, dihydro-β β β β β-ionone, dihydro-β β β β β-ionol, tetrahydroionone, 4-oxo-β β β β β-ionone and 2,4,4-trimethyl-3-(3-oxobutyl)-2-cyclohexen-1-one) were another important group of compounds that were found in axenic cyanobacterial cultures and a monoxenic culture of Phormidium sp. The results implicate the presence of further oxygenases in cyanobacteria. Except for tetrahydroionone, the syntheses of the β β β β β-ionone derivatives were established by biotransformation experiments applying the precursor β β β β β-ionone. The norcarotenoid 6-methyl-5-hepten-2-one, which is regarded as a precursor compound of 1,3,3-trimethyl-2,7-dioxabicylo(2,2,1)heptane (TDH), was 13 C-labelled, while TDH did not show any labelling. There is evidence that TDH arises from the analytical procedure and is an artefact rather than a biogenic compound produced by the cyanobacteria.

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Volatile constituents of some unifloral Australian honeys

Abstract: Mention of a trademark, proprietary product, or vendor does not constitute a guarantee or warranty of the product by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products or vendors that may also be suitable.

Cited by 68 publications

References 4 publications

Fourier transform infrared photoacoustic spectroscopy as a potential tool in assessing the role of diet in cuticular chemical composition of Ectatomma brunneum

Fourier transform infrared photoacoustic spectroscopy as a potential tool in assessing the role of diet in cuticular chemical composition of Ectatomma brunneum

Compostos voláteis em méis florais

Off-flavours in water: hydroxyketones andβ-ionone derivatives as new odour compounds of freshwater cyanobacteria

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