Common aroma-active components of propolis from 23 regions of China

Journal of the Science of Food and Agriculture

Volumn 90, Issue 7, 2010, Pages 1268-1282

  Yang, Chao ^a   Luo, Liping ^b   Zhang, Haijing ^a   Yang, Xu ^a   Lv, Yu ^a   Song, Huanlu ^a  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b NANCHANG UNIVERSITY   (China)

Author keywords

Aroma active component; Dynamic headspace sampling (DHS); Gas chromatography olfactometry mass spectrometry (GC O MS); Odour activity value (OAV); Principal component analysis (PCA); Propolis; Sensory evaluation score

Indexed keywords

PROPOLIS; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; CHINA; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; ANALYSIS;

CHINA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; PROPOLIS; VOLATILE ORGANIC COMPOUNDS;

EID: 77951054952     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3969     Document Type: Article

References (29)

1. Nanjing University of TCM and Shanghai University of TCM, Practical Library of Traditional Chinese Medicine, Vol. II [in Chinese]. Shanghai People's Publishing House, Shanghai, pp. 2480-2481 (1977).
2. Ghisalberti EL, Propolis: a review. Bee World 60: 59-84 (1979).
3. Kujumgiev A, Tsvetkova I, Serkedjieva Y, Bankova V, Christov R and Popov S, Antibacterial, antifungal and antiviral activity of propolis of different geographic origin. J Ethnopharmacol 64: 235-240 (1999).
4. Amoros M, Lurton E, Boustie J, Girre L, Sauvager F and Cormier M, Comparison of the anti-herpes simplex virus activities of propolis and 3-methylbut-2-enyl caffeate. J Nat Prod 57: 644-647 (1994).
5. Wang L, Mineshita S, Ga L, Shigematsu T and Matsuno T, Antiinflammatory effect of propolis. Jpn J Pharmacol Ther 24: 223-224 (1993).
6. Burdock GA, Review of the biological properties and toxicity of bee propolis (propolis). Food Chem Technol 36: 347 (1998).
7. Matsuno T, A new clerodane diterpenoid isolated from propolis. Z Naturforsch 50c: 93-97 (1995).
8. Ikeno K, Ikeno T and Miyazawa C, Effects of propolis on dental caries in rats. Caries Res 25: 347-351 (1991).
9. Ackermann T, Fast chromatographic study of propolis crude. Food Chem 42: 135-138 (1991).
10. Arai S, Studies on functional foods in Japan: state of the art. Biosci Biotechnol Biochem 60: 9-15 (1996).
11. Wang X, Lin L, Pan J, Liu X and Lu Z, GC-MS analysis of chemical compositions of essential oils in propolis from different producing region [in Chinese]. Chin J Pharm Anal 29: 86-90 (2009).
12. Hu F, Li Y and Xuan H, On preservation application of propolis in animal products and aquatic products. J Bull Sci Technol 18: S896.6 (2002).
13. Belitz HD, Grosch W and Schieberle P, Food Chemistry, 3rd revised edition. Springer, Berlin, pp. 342-408 (2004).
14. Xia L and Song H, Aroma detecting technique-application of the GC-olfactometry [in Chinese]. J Food Ferment Indust 32: 83-87 (2006).
15. Lee SJ and Noble AC, Characterization of aroma-active components in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J Agric Food Chem 51: 8036 (2003).
16. Guth H, Quantitation and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem 45: 3027-3032 (1997).
17. Boscaini E, Ruth SV and Biasioli F, Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino cheeses. J Agric Food Chem 51: 1782 (2003).
18. Qian M and Reineccius G, Potent aroma components in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavor Fragr J 18: 252 (2003).
19. Carrapiso AI, Ventanas JS and Garcia C, Characterization of the most aroma-active components of Iberian ham headspace. J Agric Food Chem 50: 1996-2000 (2002).
20. Song H, Cadwallader KR and Singh TK, Aroma-active components of Jinhua ham. Flavour Fragr J 23: 1 (2008).
21. Grosch W, Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem Senses 26: 533-545 (2001).
22. Haswell SJ, Introduction to chemometrics, in Practical Guide to Chemometrics, ed. by Gemperline P. Marcel Dekker, New York, pp. 1-3 (1992).
23. Shin EC, Craft BD, Pegg RB, Phillips RD and Eitenmiller RR, Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA). J Agric Food Chem 119: 1262-1270 (2010).
24. Lan Phi NT and Sawamura M, Characteristic aroma composition profile of mature stage Citrus junos (Yuzu) peel oil from different origins. Food Sci Technol Res 14: 359-366 (2008).
25. Cadwallader KR and Baek HH, Aroma-impact components in cooked tail meat of freshwater crayfish (Procambarus Clarkii), in Proceedings of the Ninth International Flav or Conference, George Charalambous Memorial Symposium, ed. by Mussinan C, Contis E, Ho CT, Parliment T, Spanier A and Shahidi F. Elsevier Science, Amsterdam, pp. 271-279 (1998).
26. Rychlik M, Schieberle P and Grosch W, Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. Deutche Forschungsanstalt fur Lebensmittelchemie, Garching, Germany (1998).
27. Sola-Larranaga C and Navarro-Blasco I, Chemometric analysis of minerals and trace elements in raw cow milk from the community of Navarra, Spain. Food Chem 112: 189-196 (2009).
28. Tsimidou M, Macrae R and Wilson I, Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 1-Classification of Greek olive oils. Food Chem 25: 227-239 (1987).
29. Li Y, He L, Chen Y, Pan J, Zhen Y, Lin L, et al, SPME-GC/MS-MS analysis of volatile constituents of propolis [in Chinese]. J Apiculture Chin 59: 36-37 (2008).