Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 1022-1030

  Castro Vazquez L ^a   Diaz Maroto M C ^a   Gonzalez Vinas M A ^a   Perez Coello M S ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Gas chromatography; Honey; Sensory analysis; Volatile compounds

Indexed keywords

BENZENE; COUMARIN; HEXANAL; HEXANOL; KETOL; LINALOOL; NEROLIDOL; PARA CYMENE; PHENOL DERIVATIVE; SPATHULENOL;

ARTICLE; CHEESE; CITRUS FRUIT; CORRELATION COEFFICIENT; EUCALYPTUS; FRUIT; HONEY; ISOMER; LAVENDER; MASS FRAGMENTOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; ROSEMARY; SENSORY ANALYSIS; THYME;

CALLUNA; CITRUS; EUCALYPTUS; LAVANDULA; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

EID: 50049113491     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.036     Document Type: Article

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