Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers
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 w...
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MDPI AG
2022-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/14/4558 |
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| author | Piotr M. Kuś Sławomir Czabaj Igor Jerković |
| author_facet | Piotr M. Kuś Sławomir Czabaj Igor Jerković |
| author_sort | Piotr M. Kuś |
| collection | DOAJ |
| description | 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, <i>p</i>-hydroxybenzoic acid for buckwheat; 4-hydroxybenzeneacetic acid, homovanillic acid and <i>trans</i>-coniferyl alcohol for honeydew; and methyl syringate for canola. |
| first_indexed | 2024-03-09T06:07:13Z |
| format | Article |
| id | doaj.art-5da2dd56e1304f0db0be786fd6c17fcc |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T06:07:13Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5da2dd56e1304f0db0be786fd6c17fcc2023-12-03T12:02:01ZengMDPI AGMolecules1420-30492022-07-012714455810.3390/molecules27144558Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability MarkersPiotr M. Kuś0Sławomir Czabaj1Igor Jerković2Department of Pharmacognosy and Herbal Medicines, Faculty of Pharmacy, Wrocław Medical University, ul. Borowska 211a, 50-556 Wrocław, PolandDepartment of Biosystem Engineering and Chemical Processes, Opole University of Technology, ul. Stanisława Mikołajczyka 5, 45-271 Opole, PolandDepartment or Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, CroatiaVolatile 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, <i>p</i>-hydroxybenzoic acid for buckwheat; 4-hydroxybenzeneacetic acid, homovanillic acid and <i>trans</i>-coniferyl alcohol for honeydew; and methyl syringate for canola.https://www.mdpi.com/1420-3049/27/14/4558meadhoney winequality controlauthenticityliquid–liquid extraction |
| spellingShingle | Piotr M. Kuś Sławomir Czabaj Igor Jerković Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers Molecules mead honey wine quality control authenticity liquid–liquid extraction |
| title | Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers |
| title_full | Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers |
| title_fullStr | Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers |
| title_full_unstemmed | Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers |
| title_short | Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers |
| title_sort | comparison of volatile profiles of meads and related unifloral honeys traceability markers |
| topic | mead honey wine quality control authenticity liquid–liquid extraction |
| url | https://www.mdpi.com/1420-3049/27/14/4558 |
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