Volatile composition and contribution to the aroma of Spanish honeydew honeys.: Identification of a new chemical marker

被引：68

作者：

Castro-Vazquez, Lucia ^{[1
]}

Consuelo Diaz-Maroto, M. ^{[1
]}

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

机构：

[1] Univ Castilla La Mancha, Fac Ciencias Quim, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2006年 / 54卷 / 13期

关键词：

honey; honeydew honey; aroma; volatile compounds; gas chromatography;

D O I：

10.1021/jf0604384

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Honeydew honeys from holm-oak, oak, and forest were isolated for aroma compounds by simultaneous distillation-extraction and analyzed by gas chromatography-mass spectrometry. In all, 66 volatile components were identified and quantified. trans-Oak lactone, a characteristic volatile component of oak wood, is proposed as a new chemical marker for the plant origin of honeydew honeys. Other compounds, such as aminoacetophenone and propylanisol, could be considered characteristic of holm-oak honeydew honeys. A total of 15 volatile compounds presented odor activity values (OAVs) greater than 1, with phenylacetaldehyde and beta-damascenone being those with the highest OAVs.

引用

页码：4809 / 4813

页数：5

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