Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey

被引：214

作者：

Radovic, BS ^{[1
]}

Careri, M

Mangia, A

Musci, M

Gerboles, M

Anklam, E

机构：

[1] Commiss European Communities, Joint Res Ctr, Inst Hlth & Consumer Protect, Food Prod & Consumer Goods Unit, I-21020 Ispra, Italy

[2] Univ Parma, Dipartimento Chim Gen & Inorgan Chim Analit Chim, I-43100 Parma, Italy

[3] Commiss European Communities, Joint Res Ctr, Inst Environm, Air Qual Unit, I-21020 Ispra, Italy

来源：

FOOD CHEMISTRY | 2001年 / 72卷 / 04期

关键词：

honey; aroma compounds; dynamic headspace; floral origin;

D O I：

10.1016/S0308-8146(00)00263-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The volatile profiles of 43 authentic honey samples of different botanical and geographical origins were obtained by means of gas chromatography-mass spectrometry. A qualitative analysis of the volatile compounds identified was performed in order to assess the marker compounds (if/when existing) for both botanical and geographical origin. The results seem to indicate the existence of certain marker compounds for the floral origins assessed (e.g. acacia, chestnut, eucalyptus, heather, lavender, lime, rape, rosemary and sunflower). Also such compounds for two geographical origins (e.g. Denmark and England) seem to exist and possible marker compounds could also be found for the honeys from The Netherlands, Spain and Portugal. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：511 / 520

页数：10

共 19 条

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BELITZ HD, 1987, FOOD CHEM, P196

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