Abstract
ABSTRACTTo study the aroma features of different varieties of honey, five honey samples from different botanical origins were characterized by sensory evaluation, gas chromatography-mass spectrometry and electronic nose analysis. The sensory evaluation results gave a good reflection of the honey’s different aroma characteristics. A total of 55 volatile compounds were identified by headspace solid-phase micro-extraction followed by gas chromatography-mass spectrometry, and among these compounds, 13 were found in all of the honey samples. A number of differences were observed in the composition of volatile components from the five types of honey. Twenty-two compounds were selected as typical odor-active compounds which co-varied well with the five sensory attributes by partial least squares regression. The correlation results between the sensory profiles and electronic nose data showed that the electronic nose could give comparable results in predicting the sensory attributes of honey. In conclusion, the combination of sensory evaluation, gas chromatography-mass spectrometry analysis of volatile compounds, and electronic nose data with partial least squares regression analysis could be applicable for the overall analysis of aroma features for honey.
Highlights
Honey is a naturally sweet substance that is produced by bees using flower nectar or honeydew from plants, combined with the bees’ own secretions
This study was focused on an analysis of the aroma features for honey samples from different botanical origins, by using sensory evaluations, identification of volatile compounds by Gas chromatography-mass spectrometry (GC-MS), and electronic nose measurements
The sensory results demonstrated that the five honey samples had distinctly different taste and aroma characteristics
Summary
Honey is a naturally sweet substance that is produced by bees using flower nectar or honeydew from plants, combined with the bees’ own secretions. Honey exerts the potential health benefits of improving the immunity system, promoting digestion and absorption, calming nerves, and promoting growth in children. The aroma of honey is one of its most typical features,[3] and consumers often determine their selection of honey products according to it. Volatile compositions are the main factors responsible for aroma which, together with other factors such as taste and physical factors, contribute to the flavor.[4] These compositions determine the specific nature of honey samples, and, contribute to consumer preferences among the many types of honey. Distinctive flavors and aroma features were found among different honey types because of their different origins and characteristic volatile compositions. Aroma extract dilution analysis has shown that the characteristic aroma components of buckwheat honey are 3-methylbutanal, sotolon, and β-damascenone,[5] whereas the
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