Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry.
作者： Sirli Seisonen , Evelin Kivima , Kristel Vene
DOI: 10.1016/J.FOODCHEM.2014.07.125
关键词:
摘要: Abstract The aroma profiles of thirteen different honey samples from four botanical origins: heather ( Calluna vulgaris ), raspberry Rubus idaeus rape Brassica napus alder buckthorn Frangula alnus ) and the blossoms corresponding flowers were investigated to find odour-active compounds exclusively representing specific honeys based on blossoms. Gas-chromatography–mass spectrometry (GC–MS) gas-chromatography–olfactometry used determine identify compounds. Data was analysed using agglomerative hierarchical clustering correspondence analysis. Honeys same origin clustered together; however, none identified exclusive a particular honey/blossom combination. Heather had flavour profile most others. Isophorone 2-methylbutyric acid found only in honeys. characterised by having more “sweet” “candy-like” notes, “green” while “honey” “floral” notes.
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