Monitoring Volatile Organic Compounds and Aroma Profile of <i>Robinia pseudoacacia</i> L. Honey at Different Storage Temperatures during Shelf Life
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 dia...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/16/3105 |
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| author | Sara Panseri Federica Borgonovo Marcella Guarino Luca Chiesa Maria Lucia Piana Rita Rizzi Michele Mortarino |
| author_facet | Sara Panseri Federica Borgonovo Marcella Guarino Luca Chiesa Maria Lucia Piana Rita Rizzi Michele Mortarino |
| author_sort | Sara Panseri |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T23:56:11Z |
| format | Article |
| id | doaj.art-60f7d29978074212958f41f5d8045987 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:56:11Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-60f7d29978074212958f41f5d80459872023-11-19T01:06:58ZengMDPI AGFoods2304-81582023-08-011216310510.3390/foods12163105Monitoring Volatile Organic Compounds and Aroma Profile of <i>Robinia pseudoacacia</i> L. Honey at Different Storage Temperatures during Shelf LifeSara Panseri0Federica Borgonovo1Marcella Guarino2Luca Chiesa3Maria Lucia Piana4Rita Rizzi5Michele Mortarino6Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, ItalyDepartment of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, ItalyDepartment of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, ItalyPiana Ricerca e Consulenza S.r.l., Via Umbria 41, Castel San Pietro Terme, 40024 Bologna, ItalyDepartment of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, ItalyBee 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.https://www.mdpi.com/2304-8158/12/16/3105<i>Robinia pseudoacacia</i> honeyvolatile organic compoundsSPME-GC-MS analysisaroma profileelectronic nosestorage temperature |
| spellingShingle | Sara Panseri Federica Borgonovo Marcella Guarino Luca Chiesa Maria Lucia Piana Rita Rizzi Michele Mortarino Monitoring Volatile Organic Compounds and Aroma Profile of <i>Robinia pseudoacacia</i> L. Honey at Different Storage Temperatures during Shelf Life Foods <i>Robinia pseudoacacia</i> honey volatile organic compounds SPME-GC-MS analysis aroma profile electronic nose storage temperature |
| title | Monitoring Volatile Organic Compounds and Aroma Profile of <i>Robinia pseudoacacia</i> L. Honey at Different Storage Temperatures during Shelf Life |
| title_full | Monitoring Volatile Organic Compounds and Aroma Profile of <i>Robinia pseudoacacia</i> L. Honey at Different Storage Temperatures during Shelf Life |
| title_fullStr | Monitoring Volatile Organic Compounds and Aroma Profile of <i>Robinia pseudoacacia</i> L. Honey at Different Storage Temperatures during Shelf Life |
| title_full_unstemmed | Monitoring Volatile Organic Compounds and Aroma Profile of <i>Robinia pseudoacacia</i> L. Honey at Different Storage Temperatures during Shelf Life |
| title_short | Monitoring Volatile Organic Compounds and Aroma Profile of <i>Robinia pseudoacacia</i> L. Honey at Different Storage Temperatures during Shelf Life |
| title_sort | monitoring volatile organic compounds and aroma profile of i robinia pseudoacacia i l honey at different storage temperatures during shelf life |
| topic | <i>Robinia pseudoacacia</i> honey volatile organic compounds SPME-GC-MS analysis aroma profile electronic nose storage temperature |
| url | https://www.mdpi.com/2304-8158/12/16/3105 |
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