Naslov
Volatile Profile of Croatian Lime (Tilia sp.) Tree, Fir (Abies alba) Honeydew and Sage (Salvia officinalis) Honeys

Autori
Lušić, Dražen ; Koprivnjak, Olivera ; Ćurić, Duška ; Sabatini, Anna G. ; Conte, Lanfranco S.

Izvornik
Food Technology and Biotechnology (1330-9862) 45 (2007), 2; 156-165

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
sage honey; lime tree honey; fir honeydew honey; volatiles; SPME; sensory characterization

Sažetak
Volatile profiles of lime tree (Tilia sp.), fir (Abies alba) honeydew and sage (Salvia officinalis) honey produced in Croatia were studied by the use of head space solid phase microextraction (HS-SPME) followed by gas chromatography - mass spectrometry (GC-MS) analysis. Melissopalinological and sensory characterization were performed in order to check the reliability of botanical origin of the samples. In case of sage honey, sensory characteristics are reported for the first time and were rather uniform including: color characterized as beige to jade, depending on the consistency ; odor characterized by between light and medium intensity, slightly pungent and wooden ; taste characterized by low sweetness, expressive acidity and apple caramel, with persistent fruity aftertaste. Characteristic volatile profiles of honeys analyzed are described. Taking into consideration similarities with lime and fir honey volatile profiles reported in literature, characteristic volatile compounds resulting from qualitative data evaluation are proposed. Sage honey volatile profile was reported for the first time and it was found quite different compared to the other studied honeys showing the lowest number of peaks among studied honeys - 34. Several compounds belonging to the sage honey volatile profile were identified for the first time in honeys. They include tetrahydro-2, 2, 5, 5-tetramethylfuran, 3-hexenyl ester of butanoic acid, 2-methylbenzene, maltol, methyl ester of 3-furanocarboxylic acid and benzeneacetic acid. Based on the obtained results and with the lack of referent literature data, they are proponed as characteristic volatiles for the volatile pattern of sage honey.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija), Biotehnologija

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