Abstract
AbstractAn investigation was carried out to identify the compounds responsible for the cambará honey aroma. Volatiles were isolated from the headspace or aqueous extract by adsorptive column chromatography, eluted with acetone and analysed by GC–FID, GC–O and GC–MS. Volatiles were separated on polar and non‐polar phase columns. Phenylacetic acid, diethylene glycol and benzaldehyde were by far the most abundant volatile compounds in the aqueous extract, while benzaldehyde and benzonitrile predominated in the headspace fraction. Based on AEDA, benzaldehyde, 2,3‐methybutanoic acid and benzonitrile were found to be the most potent odorants in both headspace and aqueous extract aromas. 2‐Phenylethanol was only found in the headspace aroma. Phenyl‐1,2‐propanedione, benzoic and phenylacetic acid were odour‐active compounds found only in the aqueous extract. Copyright © 2004 John Wiley & Sons, Ltd.
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