Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey

Abstract

In this study, the effects of different altitudes on the physicochemical properties and aroma compounds of astragalus honey were investigated. As the altitude increased, the moisture content of honey samples decreased. Similarly, as the altitude increased, the acidity and the diastase activity of samples increased. Aroma compounds were identified and quantified using the GC-MS-FID. It was determined that with the increasing altitude, the total amount of the alcohol compounds decreased, and the total amount of the lactone compounds and the norisoprenoid compounds increased with the decreasing altitude. Moreover, 11 different aroma compounds with an odor activity value above one were detected. From these compounds, Limonene, (E)-Linalool oxide, (Z)-Linalool oxide, and acetic acid were determined as the powerful odor active compounds in all of the honey samples. The first data on the change of aroma compounds in honey with the effect of altitude were obtained through this study. Novelty Impact Statement Honey, in which many different plant sources are used in the production by honey bees, is an important food item worldwide with its economic and nutritive value. Aroma compounds play an important role in the quality of honey, which is named according to the plant origin from which it is obtained. Through this study, it has been tried to reveal the relationship between the sensorial quality of honey and climate change depending on changing altitude. Hence, in a climate change scenario, the results obtained from this study can help us know what climatic conditions are best for producing high-quality astragalus honey.