Chromatographic fingerprint of the volatile fraction of rare Hedera helix honey and biomarkers identification

Ewa Makowicz,Izabela Jasicka-Misiak,Paweł Kafarski

doi:10.1007/s00217-018-3127-z

Abstract

Hedera helix (Irish ivy) honey is a very rare food product used in Ireland. The composition of the volatile fraction of this unique honey was studied for the first time using three different extraction procedures (SPE, USE and HS–SPME) and analyzed with gas chromatography and mass spectrometry. As expected, the use of combined techniques resulted in the identification of the detailed composition of honey volatiles. Identified constitutes belongs to the different chemical classes. The presence of 4(1H)-quinolinone, myrtenal and phenylacetonitrile was proposed as biomarkers of the botanical origin of ivy honey. Moreover, they are not widely widespread among honeys of different botanical origins. Additional usefulness of the HPTLC studies was documented by showing that this method allows obtaining characteristic patterns of honey fractions enabling a simple visual determination of honey authenticity.

Highlights

Honey, which is a complex natural food product with various physicochemical properties, is one of the most consumerpreferred, bee products in the world
The main objective of this study was to use different extraction procedures combined with chromatographic analysis to create a unique chemical fingerprint of the volatile fraction of H. helix honey which could be useful for future evaluate of its authenticity
Ivy honey is characterized by a specific taste and unusual, strong H. helix aroma, which could be unpleasant in the first few months after harvesting [15]

Summary

Introduction

Honey, which is a complex natural food product with various physicochemical properties, is one of the most consumerpreferred, bee products in the world. The composition and properties of this cocktail largely depends on the melliferous plant species, and on other agents such geographic area, season, mode of storage, and harvest technology and conditions [1, 2]. The honey made by bees from different botanical sources may have distinctly different organoleptic properties (color, aroma and taste). Particular differences are observed in its aroma, due to differences in volatile composition. Composition of volatile compounds strongly depends on varied factors, such as from botanical and geographical origin, climate, soil, age of honey, mode of storage, honey processing and bee species. In case of isolation of volatiles from honey samples, the extraction procedure

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Conclusion