Study of the principal constituents of tropical angico (Anadenanthera sp.) honey from the atlantic forest

Food Chemistry

Volumn 171, Issue , 2015, Pages 421-425

  Santos, A ^a   Moreira, R F A ^a,b   De Maria, C A B ^a,b  

^a Food and Nutrition Postgraduation Program (UNIRIO)   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Angico; Atlantic forest; Non volatile fraction; Volatiles

Indexed keywords

ALCOHOLS; CLUSTER ANALYSIS; ETHANOL; FORESTRY; FRAGRANCES;

ANGICO; ATLANTIC FOREST; CERRADO BIOMES; FREE PROLINE; NONVOLATILE FRACTION; PHENYLACETIC ACID; PHENYLETHANOL; VOLATILES;

FOOD PRODUCTS;

CARBOHYDRATE; FRUCTOSE; GLUCOSE; HEXANOL; ISOMALTOSE; LINALOOL; MALTOTRIOSE; NIGEROSE; PHENETHYL ALCOHOL; PHENYLACETIC ACID; RAFFINOSE; SUCROSE; TURANOSE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ANADENANTHERA; ARTICLE; BIOME; CHEMICAL COMPOSITION; CHEMICAL PARAMETERS; FOREST; HONEY; MEDICINAL PLANT; NONHUMAN; SCRUB; ANALYSIS; GAS CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS;

FORESTS; FRUCTOSE;

CHROMATOGRAPHY, GAS; FRUCTOSE; GLUCOSE; HONEY; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

EID: 84907842190     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.017     Document Type: Article

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