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Jiang W, Paolini J, Bereau D, Battesti MJ, Yang Y, Jean-Marie É, Costa J, Robinson JC. French Guiana honeys from the Amazon biome: First description of volatile fraction and antioxidant capacity. Heliyon 2023; 9:e18526. [PMID: 37554807 PMCID: PMC10404971 DOI: 10.1016/j.heliyon.2023.e18526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 07/10/2023] [Accepted: 07/20/2023] [Indexed: 08/10/2023] Open
Abstract
Various honeys from French Guiana were collected and analyzed to investigate their volatile fraction composition and antioxidant activity. Volatile composition was assessed using HS-SPME/GC, GC-MS technique. Oxygenated monoterpenes like hotrienol (0.5-45.3%) were found as major molecules, followed by non terpenic compounds like phenylacetaldehyde (0.8-18.2%) or 3-hydroxy-4-phenyl-2-butanone (0.1-29.3%). Three chemical groups using statistical analysis were classified within investigated honey samples: norisoprenoids/shikimates, mevalonate and their combination. Total phenolics content (TPC) was determined by Folin-Ciocalteu method. Antioxidant activity was assessed by oxygen radical absorbance capacity (ORAC) and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. TPC and anti-radical activity were compared with multifloral honeys from neighboring regions, indicating the possible presence of compounds from the polyphenol family. These results are promising for further biological studies involving honeys from French Guiana.
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Affiliation(s)
- Weiwen Jiang
- Laboratoire COVAPAM, UMR QualiSud, Département Science et Technologies, Université de Guyane, 97300 French Guiana, France
| | - Julien Paolini
- UMR 6134 CNRS Science pour l'environnement, Science and Techniques Faculty, University of Corsica, 22 Jean Nicoli Av. 20250 Corte, Corsica, France
| | - Didier Bereau
- Laboratoire COVAPAM, UMR QualiSud, Département Science et Technologies, Université de Guyane, 97300 French Guiana, France
| | - Marie-José Battesti
- UMR 6134 CNRS Science pour l'environnement, Science and Techniques Faculty, University of Corsica, 22 Jean Nicoli Av. 20250 Corte, Corsica, France
| | - Yin Yang
- UMR 6134 CNRS Science pour l'environnement, Science and Techniques Faculty, University of Corsica, 22 Jean Nicoli Av. 20250 Corte, Corsica, France
| | - Élodie Jean-Marie
- Laboratoire COVAPAM, UMR QualiSud, Département Science et Technologies, Université de Guyane, 97300 French Guiana, France
| | - Jean Costa
- UMR 6134 CNRS Science pour l'environnement, Science and Techniques Faculty, University of Corsica, 22 Jean Nicoli Av. 20250 Corte, Corsica, France
| | - Jean-Charles Robinson
- Laboratoire COVAPAM, UMR QualiSud, Département Science et Technologies, Université de Guyane, 97300 French Guiana, France
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Karabagias IK. HS-SPME/GC-MS metabolomic analysis for the identification of exogenous volatile metabolites of monofloral honey and quality control suggestions. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04007-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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3
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Orfanakis E, Markoulidakis M, Philippidis A, Zoumi A, Velegrakis M. Optical spectroscopy methods combined with multivariate statistical analysis for the classification of Cretan thyme, multi-floral and honeydew honey. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5337-5347. [PMID: 33650153 DOI: 10.1002/jsfa.11182] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/19/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The botanical origin of honey attracts both commercial and research interest. Consumers' preferences and medicinal uses of particular honey types drive the demand for the determination of their authenticity with regard to their botanical origin. This study presents the discrimination of thyme, multi-floral. and honeydew honeys by Fourier-transform infrared (FTIR) and ultraviolet (UV) absorption spectroscopy combined with multivariate statistical analysis. UV absorption spectroscopy was applied without any dilution of the sample using a custom-made cuvette. FTIR and UV absorption spectroscopic data were processed by means of the orthogonal partial least squares discriminant analysis. RESULTS The optimal classification of floral and honeydew honeys was accomplished with UV spectroscopy with a successful estimation of 92.65% for floral honey and 91.30% for honeydew honey. The discrimination of thyme versus the multi-floral honey was best achieved with FTIR, with a correct classification of 95.56% and 100% for multi-floral and thyme honey respectively. Furthermore, our findings revealed the region of 2400-4000 cm-1 of the FTIR spectra as the most significant for this discrimination. CONCLUSION This work demonstrates that optical spectroscopic techniques in combination with multivariate statistical analysis can be a rapid, low-cost, easy-to-use approach for the determination of the botanical origin of honey without sample pretreatment. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Emmanouil Orfanakis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), Heraklion, Greece
- Department of Materials Science and Technology, University of Crete, Heraklion, Greece
| | | | - Aggelos Philippidis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), Heraklion, Greece
| | - Aikaterini Zoumi
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), Heraklion, Greece
| | - Michalis Velegrakis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), Heraklion, Greece
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Sıcak Y, Şahin-Yağlıoğlu A, Öztürk M. Bioactivities and phenolic constituents relationship of Muğla thyme and pine honey of Turkey with the chemometric approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00940-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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New insights into the typification of Hellenic monofloral honeys using selected physico-chemical and bio-chemical indicators coupled with z score analysis and chemometric models. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03615-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Determination of Carvacrol and Thymol in Honey by Using a Simple and Efficient Headspace-Gas Chromatography-Mass Spectrometry Method. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01833-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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7
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Machado AM, Miguel MG, Vilas-Boas M, Figueiredo AC. Honey Volatiles as a Fingerprint for Botanical Origin-A Review on their Occurrence on Monofloral Honeys. Molecules 2020; 25:E374. [PMID: 31963290 PMCID: PMC7024207 DOI: 10.3390/molecules25020374] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/13/2020] [Accepted: 01/14/2020] [Indexed: 12/28/2022] Open
Abstract
Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to the surrounding flora, enabling its characterization by source or type. Monofloral honeys may reach higher market values than multifloral ones. Honey's aroma is very specific, resulting from the combination of volatile compounds present in low concentrations. The authentication of honey's complex matrix, according to its botanical and/or geographical origin, represents a challenge nowadays, due to the different sorts of adulteration that may occur, leading to the search for reliable marker compounds for the different monofloral honeys. The existing information on the volatiles of monofloral honeys is scarce and disperse. In this review, twenty monofloral honeys and honeydews, from acacia, buckwheat, chestnut, clover, cotton, dandelion, eucalyptus, fir tree, heather, lavender, lime tree, orange, pine, rape, raspberry, rhododendron, rosemary, strawberry tree, sunflower and thyme, were selected for volatile comparison purposes. Taking into consideration the country of origin, the technique of isolation and analysis, the five main volatiles from each of the honeys are compared. Whereas some compounds were found in several types of monofloral honey, and thus not considered good volatile markers, some monofloral honeys revealed characteristic volatile compounds independently of their provenance.
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Affiliation(s)
- Alexandra M. Machado
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa, Centro de Biotecnologia Vegetal (CBV), DBV, C2, Piso 1, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Maria Graça Miguel
- Faculdade de Ciências e Tecnologia, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Miguel Vilas-Boas
- CIMO, Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Ana Cristina Figueiredo
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa, Centro de Biotecnologia Vegetal (CBV), DBV, C2, Piso 1, Campo Grande, 1749-016 Lisboa, Portugal;
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8
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Karabagias IK. Volatile metabolites or pollen characteristics as regional markers of monofloral thyme honey? SEPARATION SCIENCE PLUS 2018. [DOI: 10.1002/sscp.201700027] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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9
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Karabagias IK, Halatsi EZ, Kontakos S, Karabournioti S, Kontominas MG. Volatile fraction of commercial thyme honeys produced in Mediterranean regions and key volatile compounds for geographical discrimination: A chemometric approach. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247858] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ioannis K. Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
| | - Evangelia Z. Halatsi
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
| | - Stavros Kontakos
- Department of Social Administration and Political Science, Democritus University of Thrace, Komotini, Greece
| | | | - Michael G. Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
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Petretto GL, Tuberoso CIG, Fenu MA, Rourke JP, Belhaj O, Pintore G. Antioxidant activity, color chromaticity coordinates, and chemical characterization of monofloral honeys from Morocco. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230745] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | | | | | | | - Omar Belhaj
- Institut Agronomique et Veterinaire Hassan II, Agdal Rabat, Morocco
| | - Giorgio Pintore
- Department of Chemistry and Pharmacy, University of Sassari, Italy
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11
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Optimization of the Extraction of the Volatile Fraction from Honey Samples by SPME-GC-MS, Experimental Design, and Multivariate Target Functions. J CHEM-NY 2017. [DOI: 10.1155/2017/6437857] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Head space (HS) solid phase microextraction (SPME) followed by gas chromatography with mass spectrometry detection (GC-MS) is the most widespread technique to study the volatile profile of honey samples. In this paper, the experimental SPME conditions were optimized by a multivariate strategy. Both sensitivity and repeatability were optimized by experimental design techniques considering three factors: extraction temperature (from 50°C to 70°C), time of exposition of the fiber (from 20 min to 60 min), and amount of salt added (from 0 to 27.50%). Each experiment was evaluated by Principal Component Analysis (PCA) that allows to take into consideration all the analytes at the same time, preserving the information about their different characteristics. Optimal extraction conditions were identified independently for signal intensity (extraction temperature: 70°C; extraction time: 60 min; salt percentage: 27.50% w/w) and repeatability (extraction temperature: 50°C; extraction time: 60 min; salt percentage: 27.50% w/w) and a final global compromise (extraction temperature: 70°C; extraction time: 60 min; salt percentage: 27.50% w/w) was also reached. Considerations about the choice of the best internal standards were also drawn. The whole optimized procedure was than applied to the analysis of a multiflower honey sample and more than 100 compounds were identified.
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12
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Agila A, Barringer S. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations. J Food Sci 2013; 78:C184-91. [DOI: 10.1111/1750-3841.12033] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Accepted: 12/01/2012] [Indexed: 11/28/2022]
Affiliation(s)
- Amal Agila
- Dept. of Food Science & Technology, Ohio State Univ.; 2015 Fyffe Rd; Columbus; OH 43210; U.S.A
| | - Sheryl Barringer
- Dept. of Food Science & Technology, Ohio State Univ.; 2015 Fyffe Rd; Columbus; OH 43210; U.S.A
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Herrero M, Simó C, García-Cañas V, Ibáñez E, Cifuentes A. Foodomics: MS-based strategies in modern food science and nutrition. MASS SPECTROMETRY REVIEWS 2012; 31:49-69. [PMID: 21374694 DOI: 10.1002/mas.20335] [Citation(s) in RCA: 205] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2010] [Revised: 02/02/2011] [Accepted: 02/02/2011] [Indexed: 05/23/2023]
Abstract
Modern research in food science and nutrition is moving from classical methodologies to advanced analytical strategies in which MS-based techniques play a crucial role. In this context, Foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies in which MS techniques are considered indispensable. Applications of Foodomics include the genomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or biomarker-detection related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health, etc. This review work does not intend to provide an exhaustive revision of the many works published so far on food analysis using MS techniques. The aim of the present work is to provide an overview of the different MS-based strategies that have been (or can be) applied in the new field of Foodomics, discussing their advantages and drawbacks. Besides, some ideas about the foreseen development and applications of MS-techniques in this new discipline are also provided.
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Affiliation(s)
- Miguel Herrero
- Institute of Food Science Research (CIAL), CSIC, Nicolas Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
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14
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Manyi-Loh CE, Ndip RN, Clarke AM. Volatile compounds in honey: a review on their involvement in aroma, botanical origin determination and potential biomedical activities. Int J Mol Sci 2011; 12:9514-32. [PMID: 22272147 PMCID: PMC3257144 DOI: 10.3390/ijms12129514] [Citation(s) in RCA: 127] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2011] [Revised: 11/29/2011] [Accepted: 12/12/2011] [Indexed: 01/22/2023] Open
Abstract
Volatile organic compounds (VOCs) in honey are obtained from diverse biosynthetic pathways and extracted by using various methods associated with varying degrees of selectivity and effectiveness. These compounds are grouped into chemical categories such as aldehyde, ketone, acid, alcohol, hydrocarbon, norisoprenoids, terpenes and benzene compounds and their derivatives, furan and pyran derivatives. They represent a fingerprint of a specific honey and therefore could be used to differentiate between monofloral honeys from different floral sources, thus providing valuable information concerning the honey's botanical and geographical origin. However, only plant derived compounds and their metabolites (terpenes, norisoprenoids and benzene compounds and their derivatives) must be employed to discriminate among floral origins of honey. Notwithstanding, many authors have reported different floral markers for honey of the same floral origin, consequently sensory analysis, in conjunction with analysis of VOCs could help to clear this ambiguity. Furthermore, VOCs influence honey's aroma described as sweet, citrus, floral, almond, rancid, etc. Clearly, the contribution of a volatile compound to honey aroma is determined by its odor activity value. Elucidation of the aroma compounds along with floral origins of a particular honey can help to standardize its quality and avoid fraudulent labeling of the product. Although only present in low concentrations, VOCS could contribute to biomedical activities of honey, especially the antioxidant effect due to their natural radical scavenging potential.
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Affiliation(s)
- Christy E. Manyi-Loh
- Microbial Pathogenicity and Molecular Epidemiology Research Group, Department of Biochemistry and Microbiology, Faculty of Science and Agriculture, University of Fort Hare, P/Bag X1314, Alice 5700, South Africa; E-Mails: (C.E.M.-L.); (R.N.N.)
| | - Roland N. Ndip
- Microbial Pathogenicity and Molecular Epidemiology Research Group, Department of Biochemistry and Microbiology, Faculty of Science and Agriculture, University of Fort Hare, P/Bag X1314, Alice 5700, South Africa; E-Mails: (C.E.M.-L.); (R.N.N.)
- Laboratory for Emerging Infectious Diseases, Department of Biochemistry and Microbiology, Faculty of Science, University of Buea, Box 63, Buea, Cameroon
| | - Anna M. Clarke
- Microbial Pathogenicity and Molecular Epidemiology Research Group, Department of Biochemistry and Microbiology, Faculty of Science and Agriculture, University of Fort Hare, P/Bag X1314, Alice 5700, South Africa; E-Mails: (C.E.M.-L.); (R.N.N.)
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Melliou E, Chinou I. Chemical constituents of selected unifloral Greek bee-honeys with antimicrobial activity. Food Chem 2011; 129:284-290. [PMID: 30634228 DOI: 10.1016/j.foodchem.2011.04.047] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2010] [Revised: 03/13/2011] [Accepted: 04/18/2011] [Indexed: 10/18/2022]
Abstract
(±)-3-Hydroxy-4-phenyl-2-butanone (1) and (+)-8-hydroxylinalool (2) were isolated from Greek honey samples and their structures were determined by spectroscopic and mass spectrometry methods. The enantiomeric ratio of 1 and 2 was determined using chiral GC-MS. Compound 1 has recently been proposed as a possible chemical marker of thyme honey, but although 1, in our hands, was identified only in monofloral thyme honey amongst the honey samples, it was not found in all studied thyme honey samples and additionally its origin was not directly associated with thyme, proving that compound 1 should not be considered as an unambiguous marker of thyme honey. Compound 2 was isolated and identified as the (+)-6S isomer only in monofloral citrus honey. The combination of (+)-8-hydroxylinalool with methyl anthranilate and caffeine could be proposed as a fingerprint marker for the description of citrus honey. All studied honey extracts and the isolated compounds were also tested for their antimicrobial activity.
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Affiliation(s)
- Eleni Melliou
- Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, University of Athens, Panepistimiopolis Zografou, GR-15771 Athens, Greece.
| | - Ioanna Chinou
- Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, University of Athens, Panepistimiopolis Zografou, GR-15771 Athens, Greece.
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Bayraktar D, Onoğur TA. Investigation of the aroma impact volatiles in Turkish pine honey samples produced in Marmaris, Datça and Fethiye regions by SPME/GC/MS technique. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02588.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kaškonienė V, Venskutonis PR. Floral Markers in Honey of Various Botanical and Geographic Origins: A Review. Compr Rev Food Sci Food Saf 2010; 9:620-634. [PMID: 33467823 DOI: 10.1111/j.1541-4337.2010.00130.x] [Citation(s) in RCA: 193] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
In view of the expanding global market, authentication and characterization of botanical and geographic origins of honey has become a more important task than ever. Many studies have been performed with the aim of evaluating the possibilities to characterize honey samples of various origins by using specific chemical marker compounds. These have been identified and quantified for numerous honey samples. This article is aimed at summarizing the studies carried out during the last 2 decades. An attempt is made to find useful chemical markers for unifloral honey, based on the analysis of the compositional data of honey volatile compounds, phenolic acids, flavonoids, carbohydrates, amino acids, and some other constituents. This review demonstrates that currently it is rather difficult to find reliable chemical markers for the discrimination of honey collected from different floral sources because the chemical composition of honey also depends on several other factors, such as geographic origin, collection season, mode of storage, bee species, and even interactions between chemical compounds and enzymes in the honey. Therefore, some publications from the reviewed period have reported different floral markers for honey of the same floral origin. In addition, the results of chemical analyses of honey constituents may also depend on sample preparation and analysis techniques. Consequently, a more reliable characterization of honey requires the determination of more than a single class of compounds, preferably in combination with modern data management of the results, for example, principal component analysis or cluster analysis.
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Affiliation(s)
- Vilma Kaškonienė
- Author Kaškonienė is with Dept. of Biochemistry and Biotechnologies, Vytautas Magnus Univ., Vileikos 8, LT-44404, Kaunas, Lithuania. Author Venskutonis is with Dept. of Food Technology, Kaunas Univ. of Technology, Radvilėnu̧ rd, 19, LT-50254, Kaunas, Lithuania. Direct inquiries to author Venskutonis (E-mail: )
| | - Petras R Venskutonis
- Author Kaškonienė is with Dept. of Biochemistry and Biotechnologies, Vytautas Magnus Univ., Vileikos 8, LT-44404, Kaunas, Lithuania. Author Venskutonis is with Dept. of Food Technology, Kaunas Univ. of Technology, Radvilėnu̧ rd, 19, LT-50254, Kaunas, Lithuania. Direct inquiries to author Venskutonis (E-mail: )
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Dimou M, Marnasidis S, Antoniadou I, Pliatsika M, Besseris GJ. The application of Taguchi method to determine the optimum blend of unifloral honeys to most closely match thyme honey quality. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01899.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Jagadish RS, Raj B, Asha MR. Blending of low-density polyethylene with vanillin for improved barrier and aroma-releasing properties in food packaging. J Appl Polym Sci 2009. [DOI: 10.1002/app.30221] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Alissandrakis E, Tarantilis PA, Pappas C, Harizanis PC, Polissiou M. Ultrasound-assisted extraction gas chromatography–mass spectrometry analysis of volatile compounds in unifloral thyme honey from Greece. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1046-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Soria AC, Sanz J, Martínez-Castro I. SPME followed by GC–MS: a powerful technique for qualitative analysis of honey volatiles. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0966-z] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Alissandrakis E, Tarantilis PA, Harizanis PC, Polissiou M. Comparison of the volatile composition in thyme honeys from several origins in Greece. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:8152-7. [PMID: 17824662 DOI: 10.1021/jf071442y] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Thyme honey is the most appreciated unifloral Greek honey in Greece as well as around the world. In an effort to investigate the headspace composition of this type of honey, 28 samples were analyzed by means of solid-phase microextraction coupled to a gas chromatography-mass spectrometry system. The botanical origin of the samples was ascertained by pollen analysis, and samples displayed relative frequencies of thyme pollen between 18 and 41%. A total of 62 compounds were isolated, and phenylacetaldehyde was the most abundant (32.9% of the total peak area). Possible botanical markers are 1-phenyl-2,3-butanedione (13.4%), 3-hydroxy-4-phenyl-2-butanone, 3-hydroxy-1-phenyl-2-butanone (14.7%), phenylacetonitrile (4.8%), and carvacrol (0.9%), since these compounds are found only in thyme honey. Additionally, high proportions of phenylacetaldehyde are also characteristic ( F = 12.282, p < 0.001). The average concentrations of seven compounds were significantly different ( p < 0.05), namely phenylacetaldehyde, acetophenone, octanoic acid, carvacrol, phenylethyl alcohol, nonanal, and hexadecane. Applying principal component analysis to the data, six components were extracted, explaining 85.4% of the total variance. The first component explained 46.2% of the total variance and was positively correlated to phenylacetaldehyde, nonanoic acid, acetophenone, decanoic acid, benzaldehyde, phenylacetonitrile, isophorone, and nonanal. The extracted components were used as variables to the discriminant analysis, which showed good discrimination, especially for samples from Crete. A leave-one-out classification showed 85.7% of cross-validated grouped cases correctly classified. These results are promising to establish a discrimination model for these geographical regions. This is crucial for local beekeeper corporations on their effort to produce honey with geographical origin label.
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Affiliation(s)
- Eleftherios Alissandrakis
- Laboratory of Sericulture and Apiculture, Agricultural University of Athens, 75 Iera Odos St., 118 55 Athens, Greece
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