Abstract
A rare sample of maple (Acer spp.) honey from Croatia was analysed. Ultrasonic solvent extraction (USE) using: 1) pentane, 2) diethyl ether, 3) a mixture of pentane and diethyl ether (1:2 v/v) and 4) dichloromethane as solvents was applied. All the extracts were analysed by GC and GC/MS. The most representative extracts were 3) and 4). Syringaldehyde was the most striking compound, being dominant in the extracts 2), 3) and 4) with percentages 34.5%, 33.1% and 35.9%, respectively. In comparison to USE results of other single Croatian tree honey samples (Robinia pseudoacacia L. nectar honey, Salix spp. nectar and honeydew honeys, Quercus frainetto Ten. honeydew as well as Abies alba Mill. and Picea abies L. honeydew) and literature data the presence of syringaldehyde, previously identified in maple sap and syrup, can be pointed out as a distinct characteristic of the Acer spp. honey sample. Headspace solid-phase microextraction (HS-SPME) combined with GC and GC/MS identified benzaldehyde (16.5%), trans-linalool oxide (20.5%) and 2-phenylethanol (14.9%) as the major compounds that are common in different honey headspace compositions.
Highlights
Volatile organic compounds in different honeys often provide a unique aroma profile that constitutes a characteristic fingerprint that may be used for distinguishing honeys as a function of their botanical origin [1,2]
No chemical characterization data are currently available for the rare Croatian Acer spp. honey, we investigated the volatile compounds of the honey sample in order to identify the most striking ones from the GC and GC/MS results obtained after ultrasonic solvent extraction (USE) with solvents of different polarity and headspace solid-phase microextraction (HS-SPME)
The rare sample of Acer spp. honey from Croatia was characterized by melissopalynological analysis: Acer spp. pollen was present in an amount of more than 45% in the sediment
Summary
Volatile organic compounds in different honeys often provide a unique aroma profile that constitutes a characteristic fingerprint that may be used for distinguishing honeys as a function of their botanical origin [1,2]. In continuation of the research on honey flavor composition within the scope of chemical characterization (organic analysis) and identification of potential marker compounds, this paper is focused on a Croatian maple (Acer spp.) honey sample. In principle two types of flavour bearing constituents occur: thermal carbohydrate degradation compounds and derivatives of lignin precursor such as coniferyl, dihydroconiferyl, and dihydrosinapyl alcohols. The lignin derivatives vanillin and syringaldehyde are known to be flavour-bearing constituents of the maple syrup. No chemical characterization data are currently available for the rare Croatian Acer spp. honey, we investigated the volatile compounds of the honey sample in order to identify the most striking ones from the GC and GC/MS results obtained after ultrasonic solvent extraction (USE) with solvents of different polarity and headspace solid-phase microextraction (HS-SPME). The results obtained were compared to other single Croatian tree honey samples as well as literature data
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