Naslov
Evaluation of HS-SPME and ultrasonic solvent extraction for monitoring of plant flavours added by the bees to herbhoneys: traceability biomarkers

Autori
Kus, P. M. ; Marijanović, Z. ; Jerković, I.

Izvornik
Food additives and contaminants part A. Chemistry analysis control exposure & risk assessment (1944-0049) 32 (2015); 1761-1771

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

Ključne riječi
herbhoney ; bees added natural flavours ; herniarin ; caffeine ; methyl syringate

Sažetak
The volatile composition of 21 herbhoneys (HHs) of 7 different botanical origins was characterised for the fi rst time. Ultrasound solvent extraction (USE) and headspace solid-phase microextraction (HS-SPME) followed by GC-FID/ MS were successfully applied as complementary methods for monitoring the volatile plant fl avours added by the bees. HHs showed signi fi cant compositional variability related to the botanical origin and compounds that could serve as traceability biomarkers were identi fi ed. The most important compounds with high abundance were (E, extract ; H, headspace): caffeine (up to 68.7%, E) and trans-linalool oxide (up to 26.0%, H) in coffee HH, α - terpineol (up to 8.2%, E ; 27.1%, H) and bornyl acetate (up to 3.1, E ; 11.9%, H) in pine HH, thymol (up to 3.1%, E ; 55.4%, H) in thyme HH. Hawthorn HH was characterised by the presence of herniarin (up to 13.4%, E) and lemon HH contained limonene (up to 1.6%, E ; 33.2%, H). Other HHs (nettle and aloe) contained lower amounts of volatiles and their pro fi les were not speci fi c. In all the HHs, methyl syringate was found and it was most abundant in thyme HH (up to 17.4%, E). The volatile fraction of HHs showed some substantial similarities and differences with the composition of herbs from which they derive. It con fi rms the selective bee-mediated transfer of phytochemicals, including known fl avour-active volatiles into the fi nal product, but also biotransformation of several compounds. Additionally, several similarities to the corresponding natural honeys were observed, but in general HHs exhibited less rich volatile pro fi les.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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