Abstract
Aroma concentrate separated from an aqueous solution of Haze honey by adsorptive column chromatography had a stronger aroma intensity than that separated by a combination of a preliminary extraction with acetone and separation of volatile compounds from acetone extract by steam distillation extraction. A total of 130 compounds were identified, including 27 alcohols, 19 aldehydes, 9 ketones, 12 esters, 8 acids, 35 hydrocarbons, 10 furanoids or pyranoids, and 10 miscellaneous compounds. The sensory importance of the volatile compounds was investigated by sniffing the fractions separated by preparative gas chromatography. As a result, benzeneacetaldehyde, linalool, phenethyl alcohol, p-cresol, p-anisaldehyde, methyl-p-anisaldehydes, trimethoxybenzene, 5-hydroxy-2-methyl-4H-pyran-4-one, and lilac aldehydes seemed to contribute to Haze honey aroma. Keywords: Aroma compounds; flavor components; honey; column concentration
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