Occurrence of 2-hydroxy-5-methyl-3-hexanone and 3-hydroxy-5-methyl-2-hexanone as indicators of botanic origin in eucalyptus honeys

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1176-1180

  de la Fuente, Esther ^a   Valencia Barrera, Rosa M ^a   Martínez Castro, Isabel ^a   Sanz, Jesús ^a  

^a INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

3 Hydroxy 5 methyl 2 hexanone; Eucalyptus honey; GC MS; Markers 2 hydroxy 5 methyl 3 hexanone; Volatiles

Indexed keywords

2 HYDROXY 5 METHYL 3 HEXANONE; 2 OXOISOCAPROIC ACID; 3 HYDROXY 5 METHYL 2 HEXANONE; ACETALDEHYDE; ALKANONE; FUNGAL ENZYME; ISOVALERALDEHYDE; PYRUVATE DECARBOXYLASE; PYRUVIC ACID; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; ENZYME MECHANISM; EUCALYPTUS; GAS CHROMATOGRAPHY; HONEY; MASS SPECTROMETRY; NONHUMAN; SYNTHESIS;

EUCALYPTUS;

EID: 33947541768     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.020     Document Type: Article

References (26)

1. Anklam E. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry 63 (1998) 549-562
2. Bianchi F., Careri M., and Musci M. Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey: characterisation of aroma compounds by dynamic headspace extraction and gas chromatography-mass spectrometry. Food Chemistry 89 (2005) 527-532
3. Bonvehi J.S., and Coll F.V. Characterization of citrus honey (Citrus spp) produced in Spain. Journal of Agricultural and Food Chemistry 43 (1995) 2053-2057
4. Bouseta A., Collin S., and Dufour J.P. Characteristic aroma profiles of unifloral honeys obtained with a dynamic headspace GC-MS system. Journal of Apicultural Research 31 (1992) 96-109
5. Cotte J.F., Casabianca H., Chardon S., L'heritier J., and Grenier-Loustalot M.F. Chromatographic analysis of sugars applied to the characterisation of monofloral honey. Analytical and Bioanalytical Chemistry 380 (2004) 698-705
6. D'arcy B., Rintoul G.B., Rowland C.Y., and Blackman A.J. Composition of Australian honey extractives. 1. Norisoprenoids, monoterpenes and other natural volatiles from blue gum (Eucalyptus leucoxylon) and yellow box (Eucalyptus melliodora) honeys. Journal of Agricultural Food Chemistry 45 (1997) 1834-1843
7. De la Fuente E., Martinez-Castro I., and Sanz J. Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry. Journal of Separation Science 28 (2005) 1093-1100
8. Ferreres F., Giner J.M., and Tomás-Barberán F.A. A comparative-study of hesperetin and methyl anthranilate as markers of the floral origin of Citrus honey. Journal of the Science of Food and Agriculture 65 (1994) 371-372
9. Graddon A.D., Morrison J.D., and Smith J.F. Volatile constituents of some unifloral Australian honeys. Journal of Agricultural and Food Chemistry 27 (1979) 832-837
10. Guyot G., Scheirman V., and Collin S. Floral origin markers of heather honeys: Calluna vulgaris and Erica arborea. Food Chemistry 64 (1999) 3-11
11. Hausler M., and Montag A. Flavor related minor components of honey. 4. Occurrence and content of the flavor precursors (S)-(+)-dehydrovomifoliol. Deutsche Lebensmittel-Rundschau 87 (1991) 35-36
12. Hernández O.M., Fraga J.M.G., Jiménez A.I., Jimenez F., and Arias J.J. Characterization of honey from the Canary Islands: determination of the mineral content by absorption spectrophotometry. Food Chemistry 93 (2005) 449-458
13. Louveaux J., Maurizio A., and Vorwohl G. Methods of melissopalynology. Bee World 59 (1978) 139-157
14. Martos I., Ferreres F., Yao L., D'Arcy B., Caffin N., and Tomás-Barberán F.A. Flavonoids in monospecific eucalyptus honeys from Australia. Journal of Agricultural and Food Chemistry 48 (2000) 4744-4748
15. Mateo R., and Bosch-Reig F. Classification of Spanish unifloral honeys by discriminant analysis of electrical conductivity, color, water content, sugars, and pH. Journal of Agricultural and Food Chemistry 46 (1998) 393-400
16. Mc Lafferty, F. W., & Stauffe, D. B. (1989). Wiley/NBS registry of mass spectral data, New York.
17. Montero I., and Tormo R. Análisis polínico de mieles de cuatro zonas montañosas de Extremadura. Anales de la Asociación Palinológica de la Lengua Española 5 (1990) 71-78
18. Neuser F., Zorn H., and Berger R.G. Formation of aliphatic and aromatic α-hydroxy ketones by Zygosaccharomyces bisporus. Zeitschrift für Natursforschung 55 (2000) 560-568
19. Neuser F., Zorn H., and Berger R.G. Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce. Journal of Agricultural and Food Chemistry 48 (2000) 6191-6195
20. Nozal M.J., Bernal J.L., Toribio ML., Diego J.C., and Ruiz A. Rapid and sensitive method for determining free amino acids in honey by gas chromatography with flame ionization or mass spectrometric detection. Journal of Chromatography A 1047 (2004) 137-146
21. Piasenzotto L., Gracco L., and Conte L. Solid phase microextraction (SPME) applied to honey quality control. Journal of the Science of Food and Agriculture 83 (2003) 1037-1044
22. Radovic BS., Careri M., Mangia A., Musci M., Gerboles M., and Anklam E. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey. Food Chemistry 72 (2001) 511-520
23. Soria AC., Gonzalez M., de Lorenzo C., Martínez-Castro I., and Sanz J. Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chemistry 85 (2004) 121-130
24. Soria A.C., Gonzalez M., de Lorenzo C., Martinez-Castro I., and Sanz J. Estimation of the honeydew ratio in honey samples from their physicochemical data and from their volatile composition obtained by SPME and GC-MS. Journal of the Science of Food and Agriculture 85 5 (2005) 817-824
25. Van den Dool H., and Kratz P.D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography 11 (1963) 463-471
26. White J.W. Methyl anthranilate content of citrus honey. Journal of Food Science 31 (1966) 162-164