Honey Aroma Research Articles

Differences in Jijona turrón concepts between consumers and manufacturers

AbstractSensory evaluation of food is of particular interest for typical products such as those having a Protected Geographical Indication, e.g. Jijona turrón. Sensory analysis can help manufacturers in getting a better understanding of consumer acceptability. The main objective of this study was to compare the concepts of a high‐quality turrón between consumers and manufacturers. The most important quality attributes of Jijona turrón were hardness, oiliness, consistency, crumbliness, adhesiveness, almond content, honey aroma, almond aroma and sweetness. Both consumers and manufacturers perceived these attributes in a similar way, indicating that consumers had a high knowledge of this product. However, while consumers want a product with high levels of sweetness and consistency and low levels of oiliness, manufacturers care more for intense honey and almond flavours. Finally, turrón consumption is confined to Christmas for people aged < 35 or > 50 years, while people aged 35–50 years consume this item throughout the year. Copyright © 2007 Society of Chemical Industry

Aroma composition and new chemical markers of Spanish citrus honeys

Sixty six volatile compounds were detected in Spanish citrus honeys by GC–MS. Certain compounds appeared to be characteristic of this floral source, particularly high concentrations of terpenes and derivatives, such as linalool, ( Z) ( E)-linalool oxide, α-terpineol, terpineal and isomers of lilac aldehyde and lilac alcohol. Sinensal isomers are also proposed as new chemical markers for citrus honeys, since these compounds are present only in this floral source. OAV values suggested that these compounds contributed strongly to the characteristic aroma of citrus honeys.

Relationship between Sensory Descriptive Analysis and Levels ofBotrytisAntigens in Dessert Wines

Immunoassays with some dessert wines made from <i>Botrytis</i>-infected grapes (referred to as <i>Botrytis</i> wines) have shown that <i>Botrytis</i> antigens can be detected even at dilutions of 1:64,000, while none or very low levels have been detected in those wines that do not claim to be made from <i>Botrytis</i>-infected grapes. It is commonly accepted that <i>Botrytis</i> wines have a characteristic honeylike aroma, but there are apparently no scientific reports on the differences in sensory perception of dessert wines made from <i>Botrytis</i>-infected grapes and those made from noninfected grapes, such as icewines. The purpose of this project was to determine if it was possible to distinguish, through sensory descriptive analysis, <i>Botrytis</i> and non-<i>Botrytis</i> wines as determined by immunoassay. Despite the high variability in grape variety, wine processes, and wine regions of the wines selected for this study, there is a trend showing that wines with low <i>Botrytis</i> antigen units are high in fresh fruit and citrus aromas. However, wines with high <i>Botrytis</i> antigen levels were not especially high in perceived honey aromas. This result could be an artifact of the high variability in varieties, wine styles and wine regions.

Estimation of the honeydew ratio in honey samples from their physicochemical data and from their volatile composition obtained by SPME and GC‐MS

AbstractDifferentiation of nectar and honeydew honeys is difficult, not only because of the wide variability in composition and organoleptic properties among samples from the same source, but also because of the frequent existence of honeys resulting from a blend of nectar and honeydew. A mathematical expression to evaluate the relative presence of honeydew in a honey sample (HD) has been developed from relevant physicochemical properties of honey samples selected as highly representative of both honey types on the basis of their physico‐chemical and melissopalynological analysis. As honey aroma depends on its volatiles composition, GC‐MS analysis of the volatile fraction obtained by SPME has been carried out in order to evaluate its usefulness in honey source differentiation. Stepwise regression from multicomponent volatiles data was used for the estimation of HD and for determining which volatile compounds were related to the different honey sources. Copyright © 2004 Society of Chemical Industry

Evaluation of four isolation techniques for honey aroma compounds

AbstractThe analysis of the volatile fraction of honey provides useful information for the determination of the botanical and geographical origin. However, the results obtained vary greatly upon the extraction procedure employed. Four different isolation techniques were compared, that is hydrodistillation (HD), micro‐simultaneous steam distillation–solvent extraction (MSDE), ultrasound‐assisted extraction (USE) and solid‐phase microextraction (SPME). From the data obtained, USE and SPME seem to be more suitable for the isolation of potent marker compounds. HD and MSDE have main drawbacks because of the drastic conditions used that lead to the formation of artefacts and the degradation of sensitive compounds. These drawbacks are avoided when employing USE and SPME. Copyright © 2004 Society of Chemical Industry

Investigation of the aroma compounds from headspace and aqueous solution from the cambará (Gochnatia Velutina) honey

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 &amp; Sons, Ltd.

ZNose™ technology for the classification of honey based on rapid aroma profiling

Rapid aroma profiling of food products is a first step towards at-line flavor quality control and off-flavor assessment. In this paper, the potential of the zNose™ was tested for the first time to address this application. Honey was chosen as the food product because of its characteristic aroma. Both a chromatogram and a spectral approach to the interpretation of the zNose™ signal were established. In the chromatogram approach, the signal was treated as a traditional chromatogram and relative peak areas were calculated and compared, while the whole aroma spectrum was considered in the spectral approach. Shifts in GC-column retention times initially led to misinterpretation of the results in the spectral approach. A data processing algorithm was, hence, developed to correct for these shifts. Data were analyzed with principal component analysis (PCA), and canonical discriminant analysis (CDA). With both relative peak areas and corrected spectra, the aroma of six different honey varieties and two types of sugar solutions were successfully discriminated. A classification model was built and validated externally, which resulted in a correct classification of 15 out of 16 honey aroma profiles (94%).

Compostos voláteis em méis florais

A review about origin, composition and importance of volatile compounds in floral honeys is presented. Hydrocarbons, aromatic components, acids, diacids, terpenoids, ketones, aldehydes, esters and alcohols have been found in honey aroma of different botanical origin. Cis-rose oxide has been proposed as an indicator for Tilia cordata honey. Citrus honeys are known to contain methyl anthranilate, a compound which other honeys virtually lack. Linalool, phenylethylalcohol, phenylacetaldehyde, p-anisaldehyde and benzaldehyde are important contributors for the aroma of different unifloral honeys. Both isovaleric acid, gama-decalactone and benzoic acid appears to be important odourants for Anarcadium occidentale and Croton sp. honeys from Brazil. The furfurylmercaptan, benzyl alcohol, delta-octalactone, eugenol, phenylethylalcohol and guaiacol appear to be only relevant compounds for Anarcadium occidentale. The vanillin was considered an important odourant only for Croton sp..

Chemicals with sweet aroma descriptors found in Portuguese wines from the Douro region: 2,6,6-trimethylcyclohex-2-ene-1,4-dione and diacetyl.

2,6,6-Trimethylcyclohex-2-ene-1,4-dione (TMCHD), a norisoprenoid with a sweet honey aroma descriptor, is reported for the first time as a minor constituent of single-varietal table and fortified wines from the demarcated Douro region. Olfactory gas chromatography (GC-O) of a volatile wine extract, previously isolated by preparative gas chromatography, indicated the presence of a zone containing an intense honey descriptor. The targeted odor compound was identified by GC-MS, GC-O, and Kovats index. Quantitative analysis using a selected characteristic ion (m/z 96) indicated that young Douro fortified wines from the 1997 vintage contained up to 4 microg/L TMCHD. The sweet honey sensory threshold limit for TMCHD in a model Port wine solution was found to be 25 microg/L. TMCHD is therefore only likely to contribute as a collective element to Port wine aroma. The wine volatile diacetyl was identified as a strong contributor to the sweet caramel aroma descriptor often associated with Port.

Floral origin markers of heather honeys: Calluna vulgaris and Erica arborea

`Heather' is commonly used to qualify honeys issuing from the Ericaceae family. As mellissopalynology and sensory assessments alone were not sufficient to authenticate their floral origin, volatile compounds from Erica arborea and Calluna vulgaris unifloral honeys were investigated. Flavours were isolated via dichloromethane solubilisation, followed by a Likens-Nickerson simultaneous steam-distillation/solvent extraction. The extracts exhibited an intense honey aroma, representative of their floral origin. Four hundred compounds were separated by gas chromatography and mass spectrometry. Among them, and in comparison with 11 other honey types, 4 proved to be markers of the Ericaceae family. Moreover, 3 were specific for Calluna vulgaris species and 3 others discriminant for the Erica arborea samples..

Modified capillary GC/MS system enabling dynamic headspace sampling with on-line cryofocusing and cold on-column injection of liquid samples

The paper describes a capillary GC/MS hardware arrangement allowong either: (a) on-line injection of sample of gases and vapors coming from dynamic headspace or purg & trap samplers and their subsequent cryofocusing/thermal desorption prior to the analytical capillary column (first column): (b) direct injection of liquid samples through a cold on-column injector into a second analytical column (counted in series with the first). Chromatographic profiles of acacia honey aromas provide condirmation of the suitability of this system.

Flavor and Free Amino Acid Composition of Lavender and Eucalyptus Honeys

ABSTRACTUnifloral honeys have highly characteristic flavors due to various volatiles probably derived from the original plant sources. The volatile compounds of honeys from two unifloral sources, lavender and eucalyptus, were investigated. Volatile compounds were extracted with dichloromethane, followed by Likens‐Nickerson's simultaneous steam distillation/solvent extraction. The extracts had an intense honey aroma that varied with the type of honey. Compounds (400) were separated by gas chromatography and detected by mass spectrometry. Major flavor compounds were very characteristic of each floral source (linear aldehydes, n‐hexanol, coumarin, and phenylacetaldehyde in lavender honeys; di‐ketones, hydroxyketones, 3‐hexanol, sulfur compounds, and alkanes in eucalyptus samples).

Aroma Compounds from Aqueous Solution of Haze (Rhus succedanea) Honey Determined by Adsorptive Column Chromatography

Aroma concentrate separated from an aqueous solution of Haze honey by adsorptive column chromatography had a stronger aroma intensity than that separated by a combination of a preliminary extraction with acetone and separation of volatile compounds from acetone extract by steam distillation extraction. A total of 130 compounds were identified, including 27 alcohols, 19 aldehydes, 9 ketones, 12 esters, 8 acids, 35 hydrocarbons, 10 furanoids or pyranoids, and 10 miscellaneous compounds. The sensory importance of the volatile compounds was investigated by sniffing the fractions separated by preparative gas chromatography. As a result, benzeneacetaldehyde, linalool, phenethyl alcohol, p-cresol, p-anisaldehyde, methyl-p-anisaldehydes, trimethoxybenzene, 5-hydroxy-2-methyl-4H-pyran-4-one, and lilac aldehydes seemed to contribute to Haze honey aroma. Keywords: Aroma compounds; flavor components; honey; column concentration

The aroma of beeswax

AbstractNorfolk beeswax with a good honey aroma was used as a source of honey volatiles. Low‐ and medium‐boiling volatiles of beeswax were studied using combined gas chromatography‐mass spectrometry‐odour assessment, 28 compounds being conclusively identified and a further 20 tentatively.

The Objective Assessment of Honey Aroma by Gas Chromatography

SUMMARYEther extraction of honey followed by gas liquid chromatography provides a simple procedure for the objective assessment of honey flavour. In honeys with a satisfactory flavour, 5-hydroxymethyl-furfuraldehyde (HMF) is the main volatile component, whereas in organoleptically unsatisfactory honeys the quantity of other high-boiling components exceeds the quantity of HMF. Organoleptic examination of the effluent from a gas-chromatographic column shows that the high-boiling volatiles of honey are responsible for the characteristic aroma.

The Colour Flavour and Aroma of Honey

The Colour Flavour and Aroma of Honey