Floral classification of Yucatan Peninsula honeys by PCA & HS-SPME/GC-MS of volatile compounds

被引：15

作者：

Cuevas-Glory, Luis ^{[1
]}

Ortiz-Vazquez, Elizabeth ^{[1
]}

Pino, Jorge A. ^{[2
]}

Sauri-Duch, Enrique ^{[1
]}

机构：

[1] Technol Inst Merida, Merida 97118, Yucatan, Mexico

[2] Food Ind Res Inst, Havana 19200, Cuba

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 07期

关键词：

Gymnopodium floribundum; HS-SPME; GC-MS; PCA; Piscidia piscipula; unifloral honey; Viguiera dentata; volatile compounds; SOLID-PHASE MICROEXTRACTION; QUALITY-CONTROL METHODS; AROMA COMPOUNDS; BOTANICAL ORIGIN; HEADSPACE; CHEMOMETRICS; EXTRACTION;

D O I：

10.1111/j.1365-2621.2012.02983.x

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

In the current work, we focus on the application of principal component analysis (PCA) to differentiate the floral origin of three types of honeys of the Yucatan Peninsula, Mexico [Tahonal (Viguiera dentata Blake, var. heliantoides), Dzidzilche (Gymnopodium floribundum Rolfen) and Haabin (Piscidia piscipula L.)], by using the volatile compounds of the honey obtained by HS-SPME/GCMS with PDMS/DVB fibres. About 70 peaks were detected in each honey sample, many of them were found with similar retention times in the analysed honeys. The PCA with three factors (nearly 68% of the total variance) discriminates between the three types of honeys, which leads us to conclude that it is possible to successfully differentiate samples from different unifloral honeys according to their volatile composition.

引用

页码：1378 / 1383

页数：6

共 22 条

[1]

Evaluation of four isolation techniques for honey aroma compounds [J].

Alissandrakis, E ;

Tarantilis, PA ;

Harizanis, PC ;

Polissiou, M .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2005, 85 (01) :91-97

[2]

Comparison of the volatile composition in thyme honeys from several origins in Greece [J].

Alissandrakis, Eleftherios ;

Tarantilis, Petros A. ;

Harizanis, Paschalis C. ;

Polissiou, Moschos .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (20) :8152-8157

[3]

[Anonymous], 2004, IDENTIFICATION ESSEN

[4]

Novel quality control methods in conjunction with chemometrics (multivariate analysis) for detecting honey authenticity [J].

Arvanitoyannis, IS ;

Chalhoub, C ;

Gotsiou, P ;

Lydakis-Simantiris, N ;

Kefalas, P .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2005, 45 (03) :193-203

[5]

Investigation of the aroma impact volatiles in Turkish pine honey samples produced in Marmaris, Datca and Fethiye regions by SPME/GC/MS technique [J].

Bayraktar, Dilek ;

Onogur, Tomris Altug .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46 (05) :1060-1065

[6]

Development of an HS-SPME-GC method to determine the methyl anthranilate in Citrus honeys [J].

Bertelli, Davide ;

Papotti, Giulia ;

Lolli, Massimo ;

Sabatini, Anna Gloria ;

Plessi, Maria .

FOOD CHEMISTRY, 2008, 108 (01) :297-303

[7]

Volatile norisoprenolds as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey:: Characterisation of aroma compounds by dynamic headspace extraction and gas chromatography-mass spectrometry [J].

Bianchi, F ;

Careri, M ;

Musci, M .

FOOD CHEMISTRY, 2005, 89 (04) :527-532

[8]

Burgard D.R., 1990, CHEMOMETRICS CHEM SE

[9]

Aroma composition and new chemical markers of Spanish citrus honeys [J].

Castro-Vazquez, L. ;

Diaz-Maroto, M. C. ;

Perez-Coello, M. S. .

FOOD CHEMISTRY, 2007, 103 (02) :601-606

[10]

A review of volatile analytical methods for determining the botanical origin of honey [J].

Cuevas-Glory, Luis F. ;

Pino, Jorge A. ;

Santiago, Louis S. ;

Sauri-Duch, E. .

FOOD CHEMISTRY, 2007, 103 (03) :1032-1043

← 1 2 3 →