Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys

被引：78

作者：

Castro-Vazquez, L. ^{[1
]}

Diaz-Maroto, M. C. ^{[2
]}

de Torres, C. ^{[1
]}

Perez-Coello, M. S. ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Food Technol Area, Fac Chem, E-13071 Ciudad Real, Spain

[2] Univ Castilla La Mancha, IRICA, E-13071 Ciudad Real, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 10期

关键词：

Chestnut honey; Geographical origin; Volatile compounds; Sensory profile; Gas chromatography; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOSITION; AROMA COMPOUNDS; BOTANICAL ORIGIN; GC-MS; EUCALYPTUS; MARKERS; EXTRACTION; HEADSPACE; QUALITY;

D O I：

10.1016/j.foodres.2010.07.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the effect of the geographical origin on the volatile composition and sensory properties of chestnut honeys produced in different areas Samples from the Spanish north-east presented significantly higher concentrations of aldehydes alcohols lactones and volatile phenols which are associated with herbaceous woody and spicy notes detected by the assessors Chestnut honeys from the north-west area showed superior levels of terpenes esters and some benzene derivatives closely related with honey-like floral and fruity notes Finally chestnut honeys produced in the south east area were characterized by the nonsoprenoids content and showed sensory characteristics between the two previous locations Multivariate statistical analysis revealed variations among production zones allowing the successful differentiation of chestnut honeys from different geographical areas according to their volatile composition and sensory description Additionally the presence of 2-hydroxyacetophenone and eucarvone is proposed as useful chemical markers that contribute to typify this botanical source (C) 2010 Published by Elsevier Ltd

引用

页码：2335 / 2340

页数：6

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