Literature DB >> 11958634

Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry.

Rosa A Pérez1, Consuelo Sánchez-Brunete, Rosa M Calvo, José L Tadeo.   

Abstract

Headspace solid-phase microextraction (SPME), followed by gas chromatography (GC)-mass spectrometry (MS) determination, has been used for the analysis of honey volatiles. Two SPME fibers were employed to study the composition of volatiles from various types of Spanish honeys. The best results were obtained with the Carboxen/PDMS fiber, using a homogenization time of 1 h at 70 degrees C and a sampling period of 30 min. A total of 35 compounds were detected, most of them identified by GC-MS and quantified using external standards. Differences in the composition of honey volatiles were obtained, and these results allowed the differentiation of honeys. However, further studies are necessary to confirm the utility of this technique as an alternative tool for the characterization of the floral origin of honeys.

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Mesh:

Year:  2002        PMID: 11958634     DOI: 10.1021/jf011551r

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  9 in total

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Authors:  Sarfarz Ahmed; Nor Hayati Othman
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Review 2.  Volatile compounds in honey: a review on their involvement in aroma, botanical origin determination and potential biomedical activities.

Authors:  Christy E Manyi-Loh; Roland N Ndip; Anna M Clarke
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3.  Characterization of Botanical and Geographical Origin of Corsican "Spring" Honeys by Melissopalynological and Volatile Analysis.

Authors:  Yin Yang; Marie-José Battesti; Jean Costa; Julien Paolini
Journal:  Foods       Date:  2014-01-27

4.  Volatiles from a rare Acer spp. honey sample from Croatia.

Authors:  Igor Jerković; Zvonimir Marijanović; Mladenka Malenica-Staver; Drazen Lusić
Journal:  Molecules       Date:  2010-06-24       Impact factor: 4.411

5.  Organic extractives from Mentha spp. honey and the bee-stomach: methyl syringate, vomifoliol, terpenediol I, hotrienol and other compounds.

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Journal:  Molecules       Date:  2010-04-22       Impact factor: 4.411

6.  Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination.

Authors:  Niculina M Mădaş; Liviu A Mărghitaş; Daniel S Dezmirean; Victorita Bonta; Otilia Bobiş; Marie-Laure Fauconnier; Frédéric Francis; Eric Haubruge; Kim B Nguyen
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7.  Characterization of Botanical Origin of Italian Honey by Carbohydrate Composition and Volatile Organic Compounds (VOCs).

Authors:  Raffaello Tedesco; Elisa Scalabrin; Valeria Malagnini; Lidija Strojnik; Nives Ogrinc; Gabriele Capodaglio
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8.  Direct analysis of volatile organic compounds in foods by headspace extraction atmospheric pressure chemical ionisation mass spectrometry.

Authors:  P Perez-Hurtado; E Palmer; T Owen; C Aldcroft; M H Allen; J Jones; C S Creaser; M R Lindley; M A Turner; J C Reynolds
Journal:  Rapid Commun Mass Spectrom       Date:  2017-11-30       Impact factor: 2.419

Review 9.  Honey Volatiles as a Fingerprint for Botanical Origin-A Review on their Occurrence on Monofloral Honeys.

Authors:  Alexandra M Machado; Maria Graça Miguel; Miguel Vilas-Boas; Ana Cristina Figueiredo
Journal:  Molecules       Date:  2020-01-16       Impact factor: 4.411

  9 in total

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