Literature DB >> 29195983

Comparative analysis of the volatile composition of honeys from Brazilian stingless bees by static headspace GC-MS.

Patricia de Lima Morais da Silva1, Liliane Schier de Lima2, Ísis Kaminski Caetano1, Yohandra Reyes Torres3.   

Abstract

The volatile composition of honeys produced by eight species of stingless bees collected in three municipalities in the state of Paraná (Brazil) was compared by combining static headspace GC-MS and chemometrics methods. Forty-four compounds were identified using NIST library and linear retention index relative to n-alkanes (C8-C40). Linalool derivatives were the most abundant peaks in most honeys regardless geographical or entomological origin. However, Principal Component Analysis discriminated honeys from different geographical origins considering their distinctive minor volatile components. Honey samples from Guaraqueçaba were characterized by the presence of hotrienol while those from Cambará showed epoxylinalol, benzaldehyde and TDN as minor discriminating compounds. Punctual species such as Borá showed similar fingerprints regardless geographical origin, with ethyl octanoate and ethyl decanoate as characteristic intense chromatographic peaks, which may suggest a specialized behavior for nectar collection. Discriminant Analysis allowed correct geographic discrimination of most honeys produced in the three spots tested. We concluded that volatile profile of stingless bee honeys can be used to attest authenticity related to regional origin of honeys.
Copyright © 2017. Published by Elsevier Ltd.

Entities:  

Keywords:  Headspace; Honey; Multivariate analysis; Stingless bee; Traditional foods; Volatile composition

Mesh:

Substances:

Year:  2017        PMID: 29195983     DOI: 10.1016/j.foodres.2017.09.036

Source DB:  PubMed          Journal:  Food Res Int        ISSN: 0963-9969            Impact factor:   6.475


  2 in total

1.  Stability of volatile compounds of honey during prolonged storage.

Authors:  Priscila Missio da Silva; Luciano Valdemiro Gonzaga; Mônia Stremel de Azevedo; Fabíola Carina Biluca; Mayara Schulz; Ana Carolina Oliveira Costa; Roseane Fett
Journal:  J Food Sci Technol       Date:  2019-11-12       Impact factor: 2.701

Review 2.  Honey authenticity: analytical techniques, state of the art and challenges.

Authors:  Aristeidis S Tsagkaris; Georgios A Koulis; Georgios P Danezis; Ioannis Martakos; Marilena Dasenaki; Constantinos A Georgiou; Nikolaos S Thomaidis
Journal:  RSC Adv       Date:  2021-03-17       Impact factor: 3.361

  2 in total

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