The Tracing of VOC Composition of Acacia Honey During Ripening Stages by Comprehensive Two-Dimensional Gas Chromatography.
作者： Olga Vyviurska , Róbert Chlebo , Solomiya Pysarevska , Ivan Špánik
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摘要: In this study, VOC profiles of acacia flowers and honey samples at different processing stages related comb wax were studied using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. It was found that some monoterpene compounds like α-pinene, myrcene, cis-β-ocimene, 4-terpineol common for flower all samples, the presence verbenone ocimene first established in honey. The most enriched profile obtained raw before cell capping, where final composition lactones achieved. On contrary, number alcohols, esters, variety terpenes, as well their concentration decrease through ripening processes. Strained characterized by absence camphor, α-bisabolol, 3-carene, while isophorone hexanoic acid identified only type also influenced age wax. additional aromatic lactone compounds, e.g., phenol, 1-phenylethanol, δ-hexalactone, γ-heptalactone observed maturated old dark
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