Aroma composition and new chemical markers of Spanish citrus honeys

被引：109

作者：

Castro-Vazquez, L.

Diaz-Maroto, M. C.

Perez-Coello, M. S.

机构：

[1] Fac Ciencias Quim, Area Tecnol Alimentos, Ciudad Real 13071, Spain

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

来源：

FOOD CHEMISTRY | 2007年 / 103卷 / 02期

关键词：

citrus honey; aroma active compounds; floral markers; gas chromatography mass spectrometry;

D O I：

10.1016/j.foodchem.2006.08.031

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Sixty six volatile compounds were detected in Spanish citrus honeys by GC-MS. Certain compounds appeared to be characteristic of this floral source, particularly high concentrations of terpenes and derivatives, such as linalool, (Z) (E)-linalool oxide, alpha-terpineol, terpineal and isomers of lilac aldehyde and lilac alcohol. Sinensal isomers are also proposed as new chemical markers for citrus honeys, since these compounds are present only in this floral source. OAV values suggested that these compounds contributed strongly to the characteristic aroma of citrus honeys. (c) 2006 Elsevier Ltd. All rights reserved.

引用

收藏

页码：601 / 606

页数：6

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