Volatile Profile and Physico-Chemical Analysis of Honey for Geographical Origin and Nutritional Value Determination

Overview

Journal Foods

Specialty Biotechnology

Date 2019 Oct 2

PMID 31569748

Citations 13

Authors

Niculina M Madas

Liviu A Marghitas

Daniel S Dezmirean

Victorita Bonta

Otilia Bobis

Marie-Laure Fauconnier

Frederic Francis

Eric Haubruge

Kim B Nguyen

Affiliations

Soon will be listed here.

Abstract

Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three different geographical zones of Romania, together with chromatographic determination of sugar spectrum were analyzed. A number of 79 volatile compounds from the classes of: Alcohols, aldehydes, esters, ketones, sulphur compounds, aliphatic hydrocarbons, nitrogen compounds, carboxylic acids, aromatic acids and ethers were identified by solid-phase micro-extraction and gas-chromatography mass spectrometry. The overall volatile profile and sugar spectrum of the investigated honey samples allow the differentiation of geographical origin for the acacia honey samples subjected to analysis. The statistical models of the chromatic determination, physicochemical parameters and volatile profile was optimal to characterize the honey samples and group them into three geographical origins, even they belong to the same botanical origin.

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