Chiral volatile compounds for the determination of orange honey authenticity

Food Control

Volumn 39, Issue 1, 2014, Pages 237-243

  Verzera, Antonella ^a   Tripodi, Gianluca ^a   Condurso, Concetta ^a   Dima, Giovanna ^a   Marra, Angela ^a  

^a UNIVERSITY OF MESSINA   (Italy)

Author keywords

Botanical origin; Chiral volatile components; Linalool derivatives; Orange honey; SPME chiral GC MS

Indexed keywords

EID: 84889651740     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.11.012     Document Type: Article

References (32)

1. Acquarone C., Buera P., Elizalde B. Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chemistry 2007, 101:695-703.
2. Alissandrakis E., Daferera D., Tarantilis P.A., Polissiou M., Harizanis P.C. Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chemistry 2003, 82:575-582.
3. Alissandrakis E., Tarantilis P.A., Harizanis P.C., Polissiou M. Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic-mass spectrometric analysis. Food Chemistry 2007, 100:396-404.
4. Anklam E. Areview of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry 1998, 63:549-562.
5. Casabianca H., Graff J.B., Faugier V., Fleig F., Grenier C. Enantiomeric distribution studies of linalool and linalyl acetate. A powerful tool for authenticity control of essential oils. Journal of High Resolution Chromatography 1998, 21:107-112.
6. Castro-Vázquez L., Díaz-Maroto M.C., González-Viñas M.A., de la Fuente E., Pérez-Coello M.S. Influence of storage conditions on chemical composition and sensory properties of citrus honey. Journal Agriculture and Food Chemistry 2008, 56:1999-2006.
7. Castro-Vázquez L., Díaz-Maroto M.C., González-Viñas M., Pérez-Coello M. Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. Food Chemistry 2009, 112:1022-1030.
8. Corbella E., Cozzolino D. Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics. LWT - Food Science and Technology 2006, 39:534-539.
9. Devillers J., Morlot M., Pham-Delegue M.H., Dore J.C. Classification of monofloral honeys based on their quality control data. Food Chemistry 2004, 86:305-312.
10. Dugo G., Verzera A., Cotroneo A., Stagno d'Alcontres I., Mondello L., Bartle K.D. Automated HPLC-HRGC: a powerful method for essential oil analysis. part II. Determination of the enantiomeric distribution of linalol in sweet orange, bitter orange and mandarin essential oils. Flavour and Fragrance Journal 1994, 9(3):99-104.
11. Fallico B., Zappalà M., Arena E., Verzera A. Effects of conditioning on HMF content in unifloral honeys. Food Chemistry 2004, 85:305-313.
12. Fernandez-Torres R., Perez-Bernal J., Bello-Lopez M., Callejon-Mochon M., Jimenez-Sanchez J., Guiraum-Perez A. Mineral content and botanical origin of Spanish honeys. Talanta 2005, 65:686-691.
13. de la Fuente E., Martõnez-Castro I., Sanz J.J. Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry. Separation Science 2005, 28:1093-1100.
14. Hernandez O.M., Fraga J.M.G., Jimenez A.I., Jimenez F., Arias J.J. Characterization of honey from the Canary Islands: determination of the mineral content by atomic absorption spectrophotometry. Food Chemistry 2005, 93:449-458.
15. Jerković I., Tuberoso C.I.G., Marijanović Z., Jelić M., Kasum A. Headspace, volatile and semi-volatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin. Food Chemistry 2009, 112(1):239-245.
16. Kreck M., Puschel S., Wust M., Mosandl A. Biogenetic studies in Syringa vulgaris L.: synthesis and bioconversion of deuterium-labeled precursors into lilac aldehydes and lilac alcohols. Journal of Agricultural and Food Chemistry 2003, 51:463-469.
17. Latorre M.J., Pena R., Pita C., Botana A., Garcia S., Herrero C. Chemometric classification of honeys according to their type. II. Metal content data. Food Chemistry 1999, 66:263-268.
18. Luan F., Mosandl A., Gubesch M., Wust M. Enantioselective analysis of monoterpenes in different grape varieties during berry ripening using stir bar sorptive extraction- and solid phase extraction-enantioselective-multidimensional gas chromatography-mass spectrometry. Journal of Chromatography A 2006, 1112:369-374.
19. Manyi-Loh C.E., Ndip R.N., Clarke A.M. Review. Volatile compounds in honey: a review on their involvement in aroma, botanical origin determination and potential biomedical activities. International Journal of Molecular Sciences 2011, 12:9514-9532.
20. Marini F., Magri A.L., Balestieri F., Fabretti F., Marini D. Supervised pattern recognition applied to the discrimination of the floral origin of six types of Italian honey samples. Analytica Chimica Acta 2004, 515:117-125.
21. Mosandl A. Authenticity assessment: a permanent challenge in food flavor and essential oil analysis. Journal of Chromatographic Science 2004, 42:440-449.
22. Papotti G., Bertelli D., Plessi M. Use of HS-SPME-GC-MS for the classification of Italian lemon, orange and citrus spp. honeys. International Journal of Food Science and Technology 2012, 47:2352-2358.
23. Pérez R.A., Sánchez-Brunete C., Calvo R.M., Tadeo J.L. Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry. Journal Agriculture and Food Chemistry 2002, 50:2633-2637.
24. Pichersky E., Raguso R.A., Lewinsohn E., Croteau R. Floral scent production in clarkia (Onagraceae). 1. Localization and developmental modulation of monoterpene emission and linalool synthase activity. Plant Physiology 1994, 106:1533-1540.
25. Ruiz del Castillo M.L., Caja M.M., Blanch G.P., Herraiz M. Enantiomeric distribution of chiral compounds in orange juices according to their geographical origins. Journal of Food Protection 2003, 66:1448-1454.
26. Soria A.C., Martõnez-Castro I., Sanz J.J. Analysis of volatile composition of honey by solid phase microextraction and gas chromatography-mass spectrometry. Separation Science 2003, 26:793-801.
27. Van den Dool H., Kratz P.D. Ageneralization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal Chromatography A 1963, 11:463-471.
28. Verzera A., Trozzi A., Stagno-d'Alcontres I., Cotroneo A. On the genuineness of citrus essential oils. Part XLVII. The composition of volatile fraction of some varieties of sweet orange oils. Journal Essential Oil Research 1996, 8:159-170.
29. Verzera A., Campisi S., Zappalà M., Bonaccorsi I. SPME-GC-MS analysis of honey volatile components for the characterization of different floral origin. American Laboratory 2001, 33:18-21.
30. Verzera A., Condurso C. Comprehensive sampling and sample preparation 2012, Vol. 4:87-117. Elsevier, Academic Press, Oxford, UK.
31. Werkhoff P., Brennecke S., Bretschneider W., Giintert M., Hopp R., Surburg H. Chirospecific analysis in essential oil, fragrance and flavor research. Zeitschrift fur Lebensmittel Untersuchung und Forschung 1993, 196:307-328.
32. Wilkins A.L., Lu Y., Tan S.T. Extractives from New Zealand honeys. 4. Linalool derivatives and other substances from nodding thistle (Carduus nutans) honey. Journal of Agricultural and Food Chemistry 1993, 41:873-878.