Honey is an excellent nutritional food with health benefits. It has been used for the treatment of flue and common cold, healing of wounds and burns, as anti-microbial agent as well as the source of antioxidants [1,2]. Consumer preference, and hence the price of the honey, mainly depends on its botanical origin and organoleptic characteristics. Willow (Salix spp.) nectar and honeydew honey samples from Croatia are for the first time at the focus of this research and were characterized according to the National and EU regulations [3]. The assessment of honey botanical origin (besides melissopalynological analysis) now days is oriented toward finding marker compounds. Aroma profile is one of the most typical authenticity feature of the honey and therefore volatile component analyses of the samples were performed by means of headspace solid-phase microextraction (HS-SPME) followed by gas chromatography and mass spectrometry (GC, GC-MS). PDMS/DVB fiber coating was used and >50 compounds were identified. Willow nectar honey contained 3-methylbutanoic and 3-metltylpentanoic acids that may be considered as biomarkers as well as relatively high percentage of phenylacetonitrile and β-damascenone. Potential biomarkers of willow honeydew honey were 3-methylbutanoic and 2-methylbutanoic acids while found methyl salicylate was specific marker. Ubiquitous honey volatiles were also identified in all the samples such as hotrienol, benzaldehyde, cis- and trans-linalool oxides, lilac aldehydes and others. Acknowledgements: UKF grant 25/08, PIP, API-HERBA, KONCEPT MEDIA and GODAX-PRO. Refernces: [1] Cuevas-Glory,L. et al.(2007) Food Chem. 103:1032 - 1043. [2] Al-Mamary, M. et al. (2002) Nutr. Res. 22:1041 - 1047. [3] Official J. Eur. Communities CD2001/110/EC L10/47 - 52.
Headspace volatile profiles of willow (Salix spp.) nectar and honeydew honeys: identification of chemical biomarkers
TUBEROSO, CARLO IGNAZIO GIOVANNI
2009-01-01
Abstract
Honey is an excellent nutritional food with health benefits. It has been used for the treatment of flue and common cold, healing of wounds and burns, as anti-microbial agent as well as the source of antioxidants [1,2]. Consumer preference, and hence the price of the honey, mainly depends on its botanical origin and organoleptic characteristics. Willow (Salix spp.) nectar and honeydew honey samples from Croatia are for the first time at the focus of this research and were characterized according to the National and EU regulations [3]. The assessment of honey botanical origin (besides melissopalynological analysis) now days is oriented toward finding marker compounds. Aroma profile is one of the most typical authenticity feature of the honey and therefore volatile component analyses of the samples were performed by means of headspace solid-phase microextraction (HS-SPME) followed by gas chromatography and mass spectrometry (GC, GC-MS). PDMS/DVB fiber coating was used and >50 compounds were identified. Willow nectar honey contained 3-methylbutanoic and 3-metltylpentanoic acids that may be considered as biomarkers as well as relatively high percentage of phenylacetonitrile and β-damascenone. Potential biomarkers of willow honeydew honey were 3-methylbutanoic and 2-methylbutanoic acids while found methyl salicylate was specific marker. Ubiquitous honey volatiles were also identified in all the samples such as hotrienol, benzaldehyde, cis- and trans-linalool oxides, lilac aldehydes and others. Acknowledgements: UKF grant 25/08, PIP, API-HERBA, KONCEPT MEDIA and GODAX-PRO. Refernces: [1] Cuevas-Glory,L. et al.(2007) Food Chem. 103:1032 - 1043. [2] Al-Mamary, M. et al. (2002) Nutr. Res. 22:1041 - 1047. [3] Official J. Eur. Communities CD2001/110/EC L10/47 - 52.
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