Volatile compounds in honey produced in the central valley of Ñuble province, Chile;Compuestos volátiles en miel producida en el valle central de la provincia de Ñuble, Chile

Chilean Journal of Agricultural Research

Volumn 70, Issue 1, 2010, Pages 75-84

  Barra, María Pía Gianelli ^a   Ponce Díaz, María Cristina ^a   Venegas Gallegos, César ^a  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Honey; Solid phase microextraction; Volatile compounds

Indexed keywords

EID: 77953179037     PISSN: 07185820     EISSN: 07185839     Source Type: Journal    
DOI: None     Document Type: Article

References (34)

1. Alissandrakis, E., D. Daferera, P. Tarantilis, M. Polissiou, and P.C. Harizanis. 2003. Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chem. 82:575-582.
2. Alissandrakis, E., P. Tarantilis, P. Harizanis, and M. Polissiou. 2005. Evaluation of four isolation techniques for honey aroma compounds. J. Sci. Food Agric. 85:91-97.
3. Alissandrakis, E., P. Tarantilis, P. Harizanis, and M. Polissiou. 2007. Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic-mass spectrometric analysis. Food Chem. 100:396-404.
4. Baroni, M.V., M.L. Nores, M Díaz, G.A. Chiabrando, J.P. Fassano, C. Costa, and D. Wunderlin. 2006. Determination of volatile organic compound patterns characteristic of five unifloral honey by solidphase microextraction-gas chromatography-mass spectrometry coupled to chemometrics. J. Agric. Food Chem. 54:7235-7241.
5. Bastos, C., and R. Alves. 2003. Compostos voláteis em méis florais. Quim. Nova 26:90-96.
6. Bianchi, F., M. Careri, and M. Musci. 2005. Volatile norisoprenoides 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 Chem. 89:527-532.
7. Castro-Vázquez, L., M.C. Díaz-Maroto, E. Guchu, and M.S. Pérez-Coello. 2006b. Analysis of volatile compounds of Eucalyptus honey by solid phase extraction followed by gas chromatography coupled to mass spectrometry. Eur. Food Res. Technol. 224:27-31.
8. Castro-Vázquez, L., M.C. Díaz-Maroto, and M.S. Pérez-Coello. 2006a. Volatile composition and contribution to the aroma of Spanish honeydew honeys. Identification of a new chemical marker. J. Agric. Food Chem. 54:4809-4813.
9. Castro-Vázquez, L., M.C. Díaz-Maroto, and M.S. Pérez-Coello. 2007. Aroma composition and new chemical markers of Spanish citrus honeys. Food Chem. 103:601-606.
10. Castro-Vázquez, L., M.C. Díaz-Maroto, M.A. González-Viñas, E. De La Fuente, and M.S. Pérez-Coello. 2008. Influence of storage conditions on chemical composition and sensory properties of citrus honey. J. Agric. Food Chem. 56:1999-2006.
11. Cuevas-Glory, L., J. Pino, L. Santiago, and E. Sauri-Duch. 2007. A review of volatile analytical methods for determining the botanical origin of honey. J. Food Chem. 103:1032-1043.
12. Cui, Z.W., L.J. Sun, W. Chen, and D.W. Sun. 2008. Preparation of dry honey by microwave-vacuum drying. J. Food Eng. 84:582-590.
13. De la Fuente, E., I. Martínez-Castro, and J. Sanz. 2005. Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry. J. Sep. Sci. 28:1093-1100.
14. De la Fuente, E., M.L. Sanz, I. Martínez-Castro, J. Sanz, and A.I. Ruiz-Matute. 2007. Volatile and carbohydrate composition of rare unifloral honeys from Spain. Food Chem. 105:84-93.
15. Eguaras, M., M.A. Palacio, C. Faverin, M. Basualdo, M.L. Del Hoyo, G. Velis, and E. Bedascarrasbure. 2003. Efficacy of formic acid in gel for Varroa control in Apis mellifera L.: Importance of the dispenser inside the hive. Vet. Parasitol. 111:241-245.
16. Escriche, I., M. Visquert, M. Juan-Borras, and P. Fito. 2009. Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey. Food Chem. 112:329-338.
17. Gianelli, M.P., M. Flores, and F. Toldrá. 2002. Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham. J. Sci. Food Agric. 82:1703-1709.
18. Guyot-Declerck, C., S. Renson, A. Bouseta, and S. Collin. 2002. Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia, and Lavandula angustifolia x latifolia. Food Chem. 79:453-459.
19. Iglesias, M.T., C. De Lorenzo, M. Polo, P.J. Martín-Alvares, and E. Pueyo. 2004. Usefulness of amino acid composition to discriminate between honeydew and floral honeys. Application to honeys from a small geographic area. J. Agric. Food Chem. 52:84-89.
20. Jerkovic, J., C.U.G. Tuberoso, Z. Marijanovic, M. Jelic, and A. Kasum. 2009. Headspace volatile and semivolatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin. Food Chem. 112:239-245.
21. Marco, A., J.L. Navarro, and M. Flores. 2006. The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Sci. 73:600-673.
22. Mato, I., J.F. Huidrobro, J. Simal-Lozano, and M.T. Sancho. 2006. Rapid determination of nonaromatic organic acids in honey by capillary zone electrophoresis with direct ultraviolet detection. J. Agric. Food Chem. 54:1541-1550.
23. Montenegro, G., M. Gómez, J. Díaz Forestier, and R. Pizarro. 2008. Aplicación de la Norma Chilena Oficial de denominación de origen botánico de la miel para la caracterización de la producción apícola. Cien. Inv. Agr. 35:181-190.
24. Pérez, R., C. Sánchez-Brunete, R.M. Calvo, and J.L. Tadeo. 2002. Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry. J. Agric. Food Chem. 50:2633-2637.
25. Ponce, E. 2006. Aroma y sabor. p. 473-492. In Baudi, S. (ed.) Química de los alimentos. Person Educación, México.
26. Pontes, M., J.C. Marques, and J.S. Camara. 2007. Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography-quadrupole mass spectrometry. Talanta 74:91-103.
27. Ramírez, R., y G. Montenegro. 2004. Certificación del origen botánico y polen corbicular perteneciente a la comuna de Litueche, VI Región de Chile. Cien. Inv. Agr. 31:197-211.
28. Sancho, M.T., S. Muniagui, J.F. Huidrobo, and S. Lozano. 1992. Aging of honey. J. Agric. Food Chem. 40:134-136.
29. Serra, J., and F. Ventura. 2003. Flavour index and aroma profiles of fresh and processed honeys. J. Sci. Food Agric. 83:275-282.
30. Shimoda, M., Y. Wu, and Y. Osajima. 1996. Aroma compounds from aqueous solution of Haze (Rhus succedanea) honey determined by adsorptive column chromatography. J. Agric. Chem. 44:3913-3918.
31. Soria, A.C., I. Martínez-Castro, and J. Sanz. 2003. Analysis of volatile composition of honey by solid phase microextraction and gas chromatography-mass spectrometry. J. Sep. Sci. 26:793-801.
32. Suárez,-Luque, S., I. Mato, J.F. Huidobro, J. Simal-Lozano, and M.T Sancho. 2006. Capillary zone electrophoresis method for the determination of inorganic anions and formic acid in honey. J. Agric. Food Chem. 54:9292-9296.
33. Verzera, A., S. Campisi, M. Zappala, W. Gmelin, and I. Bonaccorsi. 2005. Using SPME-GC-MS to characterize volatile components in honey as indicators of botanical origin. The Reporter (Europe), International Issue 16:9-12.
34. Zhou, Q., C.L. Wintersteen, and K.R. Cadwallader. 2002. Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. J. Agric. Food Chem. 50:2016-2021.