SavedAdd your journal

Journals / Food and Health / 2018 / Cilt: 4 - Sayı: 1

CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION

ÇİÇEK VE PAMUK BALLARINDAKİ UÇUCU BİLEŞİKLERİN ÇÖZGEN YARDIMI İLE AROMA EKSTRAKSİYON YÖNTEMİ KULLANILARAK KARAKTERİZASYONU

AHMET SALİH SÖNMEZDAĞ
Pages
25–36
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Furthermore, phenylethyl alcohol and cinnamaldehyde identified in the study, considered to be main aroma markers of cotton honey

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In the present study, the composition of aroma compounds of flower and cotton honey from Gaziantep province investigated by gas chromatography-mass spectrometry (GC-MS).
📊
Key Findings & Data:As consequences of results, respectively 36 and 33 aromatic compounds identified and the total concentration of volatile compounds detected 2043 μg/kg and 1901 μg/kg in flower and cotton honey, respectively.
💡
Conclusion & Impact:Furthermore, phenylethyl alcohol and cinnamaldehyde identified in the study, considered to be main aroma markers of cotton honey
🔬Design:Research Article
📍Scope:2043 Verileri
⚙️Variables:Domain Parameters

Abstract

In the present study, the composition of aroma compounds of flower and cotton honey from Gaziantep province investigated by gas chromatography-mass spectrometry (GC-MS). Aroma compounds of honey extracted using solvent-assisted flavor evaporation (SAFE) with dichloromethane for the first time in Turkey. The SAFE extraction method is a prominent method in recent years because it prevents the formation of unwanted by-products during the analysis of aroma compounds. As consequences of results, respectively 36 and 33 aromatic compounds identified and the total concentration of volatile compounds detected 2043 μg/kg and 1901 μg/kg in flower and cotton honey, respectively. Of all aroma compounds detected in the samples, acids, and alcohols were present at the highest level, followed by ketones, aldehydes, terpenes and lactones. Furthermore, phenylethyl alcohol and cinnamaldehyde identified in the study, considered to be main aroma markers of cotton honey

Özet

Bu çalışmada, Gaziantep ilinde üretilen çiçek ve pamuk ballarının aroma maddeleri bileşimi, gaz kromatografisi-kütle spektrofotometresi (GC-MS) yardımı ile incelenmiştir. Ballardaki aroma maddeleri, Türkiye'de ilk defa çözgen yardımı ile aroma ekstraksiyon sistemi (SAFE) ve diklorometan çözgeni kullanılarak ekstrakte edilmiştir. SAFE ekstraksiyon yöntemi, aroma maddeleri analizi sırasında istenmeyen yan ürün oluşumunu engellediği için son yıllarda öne çıkan bir yöntemdir. Elde edilen sonuçlara göre, çiçek ve pamuk ballarında sırası ile 36 ve 33 aroma bileşiği belirlenmiş ve toplam miktarları 2043 ?g/kg ve 1901 ?g/kg olarak tespit edilmiştir. Ballarda miktar olarak öne çıkan kimyasal aroma grupları, asitler ve alkoller olurken bu grupları ketonlar, aldehitler, terpenler ve laktonlar takip etmiştir. Ayrıca, çalışmada tespit edilen feniletil alkol ve sinnamaldehit bileşiklerinin pamuk balları için biyoişaretleyici aroma maddeleri oldukları da düşünülmektedir

🔖

Cite This Article

SÖNMEZDAĞ, A. S. (2018). CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION. Food and Health, Cilt: 4 - Sayı: 1, 25–36. https://ajindex.com/articles/162527

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. Alissandrakis, E., Kibaris, A.C., Tarantilis, P.A., Harizanis, P.C. & Polissiou M. (2005). Flavour compounds of Greek cotton honey. Journal of the Science of Food and Agriculture, 85, 1444-1452.
  2. Alissandrakis, E., Tarantilis, P.A., Harizanis, P.C. & Polissiou, M. (2005). Evaluation of four isolation techniques for honey aroma compounds. Journal of the Science of Food and Agriculture, 85, 91–97.
  3. Alissandrakis, E., Tarantilis, P.A., Harizanis, P.C. & Polissiou M. (2007). Aroma investigation of unifloral Greek citrus honey using solid phase microextraction coupled to gas chromatographic–mass spectrometric analysis. Food Chemistry, 100, 396-404.
  4. Ampuero, S., Bogdanov, S. & Bosset. J.O. (2004). Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX. European Food Research and Technology, 218, 198-207.
  5. Amtmann, M. (2010). The chemical relationship between the scent features of goldenrod (Solidago canadensis L.) flower and ıts unifloral honey. Journal of Food Composition and Analysis, 23, 122-129.
  6. 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. Food Chemistry, 129, 1030-1036.
  7. Castro-Vazquez, L., Diaz-Maroto, M.C. & PerezCoello, M.S. (2006). Volatile composition and contribution to the aroma of Spanish honeydew honeys. Identification of a new chemical marker. Journal of Agricultural and Food Chemistry, 54, 4809-4813.
  8. Castro-Vazquez, L., Diaz-Maroto., M.C. & PerezCoello, M.S. (2007). Aroma composition and new chemical markers of Spanish citrus honeys. Food Chemistry, 103, 601-606.
  9. Castro-Vazquez, L., Leon-Ruiz, V., Alanon, M.E., Pérez-Coello, M.S. & Gonzalez-Porto, A.V. (2014). Floral origin markers for authenticating lavandin honey (Lavandula angustifolia x latifolia). Discrimination from lavender honey (Lavandula latifolia). Food Control, 37, 362-370.
  10. Castro-Vazquez, L., Pirez-Coello, M.S. & Cabezudo, M.D. (2003). Analysis of volatile compounds of rosemary honey comparison of different extraction techniques. Chromatographia, 57, 227-233.
  11. Darcy, B.R., Rintoul, G.B., Rowland, C.Y. & Blackman, A.J. (1997). Composition of Australian honey extractives. 1. Norisoprenoids, monoterpenes, and other natural volatiles from blue gum (Eucalyptus leucoxylon) and yellow box (Eucaliptus melliodora). Journal of Agricultural and Food Chemistry, 45, 1834-1843. Escr