Monitoring Volatile Organic Compounds and Aroma Profile of Robinia pseudoacacia L. Honey at Different Storage Temperatures during Shelf Life
Articolo
Data di Pubblicazione:
2023
Citazione:
Monitoring Volatile Organic Compounds and Aroma Profile of Robinia pseudoacacia L. Honey at Different Storage Temperatures during Shelf Life / S. Panseri, F. Borgonovo, M. Guarino, L. Chiesa, M. Lucia Piana, R.M. Rizzi, M. Mortarino. - In: FOODS. - ISSN 2304-8158. - 12:16(2023 Aug 18), pp. 3105.1-3105.16. [10.3390/foods12163105]
Abstract:
: Bee honey has different volatile organic compound profiles that depend on the botanical origin and the state of conservation and which are mainly responsible for its specific aroma. During honey storage, the profile of these molecules and other indicators, such as 5-hydroxymethylfurfural and the diastatic index, can change depending on temperature and time. This study analyzed the variations that these parameters in acacia honey stored at three different temperatures for a total period of 550 days, using gas chromatography coupled with mass spectrometry and an electronic nose equipped with 10 different sensors. The results confirm that the composition of acacia honey varies over time due to both the reduction in the concentration of volatile molecules (e.g., formic acid, a natural acaricide) and the increase in compounds resulting from heat-dependent degradations (e.g., 5-hydroxymethylfurfural). This study supports the usefulness of the electronic nose for the early detection of aromatic alterations in honey subjected to high-temperature storage.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Robinia pseudoacacia honey; SPME-GC-MS analysis; aroma profile; electronic nose; storage temperature; volatile organic compounds
Elenco autori:
S. Panseri, F. Borgonovo, M. Guarino, L. Chiesa, M. Lucia Piana, R.M. Rizzi, M. Mortarino
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