Evaluation of some fixed components for unifloral honey characterization

被引：45

作者：

Conte, LS ^{[1
]}

Miorini, M ^{[1
]}

Giomo, A ^{[1
]}

Bertacco, G ^{[1
]}

Zironi, R ^{[1
]}

机构：

[1] Univ Udine, Dept Food Sci, I-33100 Udine, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 05期

关键词：

honey; botanical origin; free amino acids; chemometric methods;

D O I：

10.1021/jf970837m

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

The classification of honeys according to their botanical origin is a problem usually solved by means of microscopic observation of pollens and by evaluation of organoleptic characteristics such as color, taste, and others. In this paper, a number of chemical parameters including water activity, free amino acid composition, reducing sugars, total sugars, and pH were evaluated for a number of samples of some different botanical origin honeys. The results were evaluated by chemometric methods, and this allowed discrimination between the different origins, also for some critical cases such as chestnut and lime tree.

引用

页码：1844 / 1849

页数：6

共 29 条

[1]

ACCORTI M, 1986, APICALTURA, V2

[2]

DETERMINATION OF AMINO-ACID PROFILES IN BIOLOGICAL SAMPLES BY GAS-CHROMATOGRAPHY [J].