메뉴 건너뛰기




Volumn 77, Issue 10, 2012, Pages

Application of Selected Ion Flow Tube Mass Spectrometry Coupled with Chemometrics to Study the Effect of Location and Botanical Origin on Volatile Profile of Unifloral American Honeys

Author keywords

Floral origins; Geographical locations; Selected ion flow tube mass spectrometry

Indexed keywords

1 OCTEN 3 OL; 1-OCTEN-3-OL; FURFURAL; ION; OCTANOL; PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

EID: 84867634894     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02916.x     Document Type: Article
Times cited : (20)

References (47)
  • 1
    • 79957928557 scopus 로고    scopus 로고
    • Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting
    • Agila A, Barringer S. 2011. Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting. J Food Sci 76:C768-4.
    • (2011) J Food Sci , vol.76
    • Agila, A.1    Barringer, S.2
  • 2
    • 38349063302 scopus 로고    scopus 로고
    • Comparison of the volatile composition in thyme honeys from several origins in Greece
    • Alissandrakis E, Tarantilis PA, Harizanis PC, Polissiou M. 2007. Comparison of the volatile composition in thyme honeys from several origins in Greece. J Agric Food Chem 55:8152-7.
    • (2007) J Agric Food Chem , vol.55 , pp. 8152-8157
    • Alissandrakis, E.1    Tarantilis, P.A.2    Harizanis, P.C.3    Polissiou, M.4
  • 5
    • 79960189819 scopus 로고    scopus 로고
    • Characterization of the volatile profile of thistle honey using headspace solid-phase microextraction and gas chromatography-mass spectrometry
    • Bianchi F, Mangia A, Mattarozzi M, Musci M. 2011. Characterization of the volatile profile of thistle honey using headspace solid-phase microextraction and gas chromatography-mass spectrometry. J Food Chem 129:1030-6.
    • (2011) J Food Chem , vol.129 , pp. 1030-1036
    • Bianchi, F.1    Mangia, A.2    Mattarozzi, M.3    Musci, M.4
  • 6
    • 84856055616 scopus 로고    scopus 로고
    • Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis
    • Bowman T, Barringer S. 2012. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis. J Food Sci 77:C51-60.
    • (2012) J Food Sci , vol.77
    • Bowman, T.1    Barringer, S.2
  • 7
    • 50049113491 scopus 로고    scopus 로고
    • Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis
    • Castro-Vázquez L, Díaz-Maroto MC, González-Viñas MA, Pérez-Coello MS. 2009. Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. J Food Chem 112:1022-30.
    • (2009) J Food Chem , vol.112 , pp. 1022-1030
    • Castro-Vázquez, L.1    Díaz-Maroto, M.C.2    González-Viñas, M.A.3    Pérez-Coello, M.S.4
  • 8
    • 33750146640 scopus 로고    scopus 로고
    • Analysis of volatile compounds of eucalyptus honey by solid phase extraction followed by gas chromatography coupled to mass spectrometry
    • Castro-Vázquez L, Díaz-Maroto MC, Guchu E, Pérez-Coello MS. 2006. 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.
    • (2006) Eur Food Res Technol , vol.224 , pp. 27-31
    • Castro-Vázquez, L.1    Díaz-Maroto, M.C.2    Guchu, E.3    Pérez-Coello, M.S.4
  • 9
    • 80053321945 scopus 로고    scopus 로고
    • Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography
    • Chin ST, Eyres GT, Marriott PJ. 2011. Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography. J Chromatogr A 1218:7487-98.
    • (2011) J Chromatogr A , vol.1218 , pp. 7487-7498
    • Chin, S.T.1    Eyres, G.T.2    Marriott, P.J.3
  • 10
    • 0344876113 scopus 로고    scopus 로고
    • Simultaneous quantitative determination of isolated trans fatty acids and conjugated linoleic acids in oils and fats by chemometric analysis of the infrared profiles
    • Christy AA, Egeberg PK, Qstensen ET. 2003. Simultaneous quantitative determination of isolated trans fatty acids and conjugated linoleic acids in oils and fats by chemometric analysis of the infrared profiles. J Vib Spectrosc 33:37-48.
    • (2003) J Vib Spectrosc , vol.33 , pp. 37-48
    • Christy, A.A.1    Egeberg, P.K.2    Qstensen, E.T.3
  • 11
    • 33847187695 scopus 로고    scopus 로고
    • A review of volatile analytical methods for determining the botanical origin of honey
    • Cuevas-Glory LF, Pino JA, Santiago LS, Sauri-Duch E. 2007. A review of volatile analytical methods for determining the botanical origin of honey. J Food Chem 103:1032-43.
    • (2007) J Food Chem , vol.103 , pp. 1032-1043
    • Cuevas-Glory, L.F.1    Pino, J.A.2    Santiago, L.S.3    Sauri-Duch, E.4
  • 12
    • 21344473465 scopus 로고    scopus 로고
    • Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry
    • de la Fuente E, Martínez-Castro I, Sanz J. 2005. Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry. J Sep Sci 28:1093-100.
    • (2005) J Sep Sci , vol.28 , pp. 1093-1100
    • de la Fuente, E.1    Martínez-Castro, I.2    Sanz, J.3
  • 13
    • 0001947069 scopus 로고
    • Involvement of lipoxygenase-mediated lipid catabolism in the start of the autocatalytic ethylene production by apples (cv Golden Delicious): a ripening hypothesis
    • De Pooter HL, Schamp NM. 1989. Involvement of lipoxygenase-mediated lipid catabolism in the start of the autocatalytic ethylene production by apples (cv Golden Delicious): a ripening hypothesis. Acta Horticulture 258:47-53.
    • (1989) Acta Horticulture , vol.258 , pp. 47-53
    • De Pooter, H.L.1    Schamp, N.M.2
  • 14
    • 47949129450 scopus 로고    scopus 로고
    • Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey
    • Escriche I, Visquert M, Borrás JM, Fito P. 2009. Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey. J Food Chem 112:239-45.
    • (2009) J Food Chem , vol.112 , pp. 239-245
    • Escriche, I.1    Visquert, M.2    Borrás, J.M.3    Fito, P.4
  • 16
    • 47949093837 scopus 로고    scopus 로고
    • Headspace, volatile and semi-volatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin
    • Jerković I, Tuberoso CIG, Marijanović Z, Jelić M, Kasum A. 2009. Headspace, volatile and semi-volatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin. J Food Chem 112:239-45.
    • (2009) J Food Chem , vol.112 , pp. 239-245
    • Jerković, I.1    Tuberoso, C.I.G.2    Marijanović, Z.3    Jelić, M.4    Kasum, A.5
  • 17
    • 79951782055 scopus 로고    scopus 로고
    • Floral markers in honeys of various botanical and geographic origins: a review
    • Kaškonienė V, Venskutonis PR. 2010. Floral markers in honeys of various botanical and geographic origins: a review. Comprehensive Rev Food Sci Food Safety 9:620-34.
    • (2010) Comprehensive Rev Food Sci Food Safety , vol.9 , pp. 620-634
    • Kaškoniene, V.1    Venskutonis, P.R.2
  • 18
    • 46949101741 scopus 로고    scopus 로고
    • Composition of volatile compounds of honeys of various floral origin and beebread collected in Lithuania
    • Kaškonienė V, Venskutonis PR, Čeksterytė V. 2008. Composition of volatile compounds of honeys of various floral origin and beebread collected in Lithuania. J Food Chem 111:988-97.
    • (2008) J Food Chem , vol.111 , pp. 988-997
    • Kaškoniene, V.1    Venskutonis, P.R.2    Čeksteryte, V.3
  • 19
    • 84055200087 scopus 로고    scopus 로고
    • Volatile compounds in honey: a review on their involvement in Aroma, botanical origin determination and potential biomedical activities
    • Manyi-Loh CE, Ndip RN, Clarke AM. 2011. Volatile compounds in honey: a review on their involvement in Aroma, botanical origin determination and potential biomedical activities. Intl J Mol Sci 12:9514-32.
    • (2011) Intl J Mol Sci , vol.12 , pp. 9514-9532
    • Manyi-Loh, C.E.1    Ndip, R.N.2    Clarke, A.M.3
  • 20
    • 0002428049 scopus 로고
    • Terpenes in the aroma of grapes and wines: a review
    • Marais J. 1983. Terpenes in the aroma of grapes and wines: a review. S Afr J Enol Vitic 4:49-58.
    • (1983) S Afr J Enol Vitic , vol.4 , pp. 49-58
    • Marais, J.1
  • 21
    • 77649329284 scopus 로고    scopus 로고
    • Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions
    • Moreira RFA, De Maria CAB, Pietroluongo M, Trugo LC. 2010. Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions. J Food Chem 121:697-704.
    • (2010) J Food Chem , vol.121 , pp. 697-704
    • Moreira, R.F.A.1    De Maria, C.A.B.2    Pietroluongo, M.3    Trugo, L.C.4
  • 22
    • 84876450538 scopus 로고    scopus 로고
    • Selected ion flow tube mass spectrometry (SIFT-MS) for real time evaluation of oxidative status of dry fermented sausages. International Conference on Food Innovation: Spain. Available from:. Accessed April 10, 2012.
    • Olivares A, Dryahina K, Navarro JL, Flores M, Smith D, Spanel P. 2010. Selected ion flow tube mass spectrometry (SIFT-MS) for real time evaluation of oxidative status of dry fermented sausages. International Conference on Food Innovation: Spain. Available from: http://www.foodinnova.com/foodInnova/docu2/17.pdf. Accessed April 10, 2012.
    • (2010)
    • Olivares, A.1    Dryahina, K.2    Navarro, J.L.3    Flores, M.4    Smith, D.5    Spanel, P.6
  • 23
    • 0002579639 scopus 로고
    • Flavor and aroma commercial bee honey: a burge-and-trap thermal desorption technique for the identification and quantification of volatiles and semivolatiles in honey
    • Overton SV, Manura JJ. 1994. Flavor and aroma commercial bee honey: a burge-and-trap thermal desorption technique for the identification and quantification of volatiles and semivolatiles in honey. Am Lab 26:45-53.
    • (1994) Am Lab , vol.26 , pp. 45-53
    • Overton, S.V.1    Manura, J.J.2
  • 24
    • 79952093009 scopus 로고    scopus 로고
    • Effect of enzymes on strawberry volatiles during storage, at different ripeness level and in different cultivars
    • Ozcan G, Barringer S. 2010. Effect of enzymes on strawberry volatiles during storage, at different ripeness level and in different cultivars. J Food Sci 76:C324-33.
    • (2010) J Food Sci , vol.76
    • Ozcan, G.1    Barringer, S.2
  • 25
    • 0037165559 scopus 로고    scopus 로고
    • Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry
    • Pérez RA, Sánchez-Brunete C, Calvo RM, Tadeo JL. 2002. Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry. J Agric Food Chem 50:2633-7.
    • (2002) J Agric Food Chem , vol.50 , pp. 2633-2637
    • Pérez, R.A.1    Sánchez-Brunete, C.2    Calvo, R.M.3    Tadeo, J.L.4
  • 26
    • 0001049496 scopus 로고    scopus 로고
    • Aroma compounds from aqueous solution of haze (Rhus succedanea) honey determined by adsorptive column chromatography
    • Shimoda M, Wu V, Osajima Y. 1996. Aroma compounds from aqueous solution of haze (Rhus succedanea) honey determined by adsorptive column chromatography. J Agric Food Chem 44:3913-8.
    • (1996) J Agric Food Chem , vol.44 , pp. 3913-3918
    • Shimoda, M.1    Wu, V.2    Osajima, Y.3
  • 27
    • 49649111569 scopus 로고    scopus 로고
    • Some aspects of dynamic headspace analysis of volatile components in honey
    • Soria AC, Martínez-Castro I, Sanz J. 2008. Some aspects of dynamic headspace analysis of volatile components in honey. Food Res Intl 41:838-48.
    • (2008) Food Res Intl , vol.41 , pp. 838-848
    • Soria, A.C.1    Martínez-Castro, I.2    Sanz, J.3
  • 28
    • 0029760904 scopus 로고    scopus 로고
    • The novel selected-ion flow tube approach to trace gas analysis of air and breath
    • Smith D, Spanel P. 1996. The novel selected-ion flow tube approach to trace gas analysis of air and breath. Rapid Commun Mass Spectrom 10:1183-98.
    • (1996) Rapid Commun Mass Spectrom , vol.10 , pp. 1183-1198
    • Smith, D.1    Spanel, P.2
  • 31
    • 0348198513 scopus 로고    scopus 로고
    • + with several aromatic and aliphatic hydrocarbons
    • + with several aromatic and aliphatic hydrocarbons. Intl J Mass Spectrom 181:1-10.
    • (1998) Intl J Mass Spectrom , vol.181 , pp. 1-10
    • Spanel, P.1    Smith, D.2
  • 34
    • 0038098818 scopus 로고    scopus 로고
    • Selected ion flow tube-mass spectrometry: detection and real-time monitoring of flavours released by food products
    • Spanel P, Smith D. 1999a. Selected ion flow tube-mass spectrometry: detection and real-time monitoring of flavours released by food products. Rapid Commun Mass Spectrom 13:585-96.
    • (1999) Rapid Commun Mass Spectrom , vol.13 , pp. 585-596
    • Spanel, P.1    Smith, D.2
  • 35
    • 0000793439 scopus 로고    scopus 로고
    • + with some chloroalkanes and chloroalkenes
    • + with some chloroalkanes and chloroalkenes. Intl J Mass Spectrom 184:157-81.
    • (1999) Intl J Mass Spectrom , vol.184 , pp. 157-181
    • Spanel, P.1    Smith, D.2
  • 36
    • 0036472731 scopus 로고    scopus 로고
    • + with saturated and unsaturated aldehydes and subsequent hydration of the product ions
    • + with saturated and unsaturated aldehydes and subsequent hydration of the product ions. Intl J Mass Spectrom 213:163-76.
    • (2002) Intl J Mass Spectrom , vol.213 , pp. 163-176
    • Spanel, P.1    Van Doren, J.M.2    Smith, D.3
  • 38
    • 84867645547 scopus 로고    scopus 로고
    • Syft Technologies Inc. Christchurch, New Zealand: Syft Technologies Inc
    • Syft Technologies Inc. 2011. Kinetics library database. Christchurch, New Zealand: Syft Technologies Inc.
    • (2011) Kinetics library database
  • 39
    • 0000686552 scopus 로고
    • Extractives from New Zealand honeys. 1. White clover, manuka, and kanuka unifloral honeys
    • Tan ST, Holland PT, Wilkins AL, Molan PC. 1988. Extractives from New Zealand honeys. 1. White clover, manuka, and kanuka unifloral honeys. J Agrlc Food Chem 36:453-60.
    • (1988) J Agrlc Food Chem , vol.36 , pp. 453-460
    • Tan, S.T.1    Holland, P.T.2    Wilkins, A.L.3    Molan, P.C.4
  • 42
    • 34347214836 scopus 로고    scopus 로고
    • Application of SPME-GC method for analysis of aroma of white surface mould cheeses
    • Vitova E, Loupancova B, Stoudkova H, Zemanova J. 2007. Application of SPME-GC method for analysis of aroma of white surface mould cheeses. J Food Nutr Res 46:84-90.
    • (2007) J Food Nutr Res , vol.46 , pp. 84-90
    • Vitova, E.1    Loupancova, B.2    Stoudkova, H.3    Zemanova, J.4
  • 45
    • 10044281553 scopus 로고    scopus 로고
    • + with some phenols, phenyl alcohols and cyclic carbonyl compounds in support of SIFT-MS and PTR-MS
    • + with some phenols, phenyl alcohols and cyclic carbonyl compounds in support of SIFT-MS and PTR-MS. Intl J Mass Spectrom 239:139-46.
    • (2004) Intl J Mass Spectrom , vol.239 , pp. 139-146
    • Wang, T.1    Spanel, P.2    Smith, D.3
  • 46
    • 5344277510 scopus 로고    scopus 로고
    • + ions with several N- and O-containing heterocyclic compounds in support of SIFT-MS
    • + ions with several N- and O-containing heterocyclic compounds in support of SIFT-MS. Intl J Mass Spectrom 237:167-74.
    • (2004) Intl J Mass Spectrom , vol.237 , pp. 167-174
    • Wang, T.1    Spanel, P.2    Smith, D.3
  • 47
    • 70349925541 scopus 로고    scopus 로고
    • Effect of temperature on lipid-related volatile production in tomato puree
    • Xu Y, Barringer SA. 2009. Effect of temperature on lipid-related volatile production in tomato puree. J Agric Food Chem 57:9108-13.
    • (2009) J Agric Food Chem , vol.57 , pp. 9108-9113
    • Xu, Y.1    Barringer, S.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.