| Autor: |
Kuś PM; Department of Pharmacognosy and Herbal Medicines, Faculty of Pharmacy, Wrocław Medical University, ul. Borowska 211a, 50-556 Wrocław, Poland., Czabaj S; Department of Biosystem Engineering and Chemical Processes, Opole University of Technology, ul. Stanisława Mikołajczyka 5, 45-271 Opole, Poland.; Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, ul. Chełmońskiego 37, 51-630 Wrocław, Poland., Jerković I; Department or Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia. |
| Jazyk: |
angličtina |
| Zdroj: |
Molecules (Basel, Switzerland) [Molecules] 2022 Jul 17; Vol. 27 (14). Date of Electronic Publication: 2022 Jul 17. |
| DOI: |
10.3390/molecules27144558 |
| Abstrakt: |
Volatile profiles of unifloral honeys and meads prepared in different ways (boiled-saturated, not boiled-unsaturated) were investigated by headspace solid-phase micro extraction (HS-SPME) and dehydration homogeneous liquid-liquid extraction (DHLLE) followed by GC-FID/MS analyses. The obtained data were analyzed by principal component analysis (PCA) to evaluate the differences between the investigated products. The volatile profiles of honey as well as the boiled and the not boiled meads prepared from it showed significant discrepancies. The meads contained more aliphatic acids and esters but fewer monoterpenes and aliphatic hydrocarbons than the honey. Significant/substantial differences were found between the boiled (more aliphatic alcohols and acids) and the not boiled meads (more aliphatic hydrocarbons and esters). Some compounds related to yeast metabolism, such as tryptophol, may be considered markers of honey fermentation. This research allowed us to identify chemical markers of botanical origin, retained and detectable in the meads: 4-isopropenylcyclohexa-1,3-diene-1-carboxylic acid and 4-(1-hydroxy-2-propanyl)cyclohexa-1,3-diene-1-carboxylic acid for linden; valeric acid, γ-valerolactone, p -hydroxybenzoic acid for buckwheat; 4-hydroxybenzeneacetic acid, homovanillic acid and trans -coniferyl alcohol for honeydew; and methyl syringate for canola. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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