Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor-active compounds and odor properties.
Evodia rutaecarpa (Juss) Benth honey
PLSR
characteristic fingerprint
odor properties
odor-active compounds
volatile profile
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
01 Nov 2023
01 Nov 2023
Historique:
revised:
10
09
2023
received:
30
05
2023
accepted:
01
11
2023
pubmed:
1
11
2023
medline:
1
11
2023
entrez:
1
11
2023
Statut:
aheadofprint
Résumé
Aroma is one of the most important quality criterion of different honeys and even defines their merchant value. The composition of volatile compounds, especially the characteristic odor-active compounds, contributes significantly to the aroma of honey. Evodia rutaecarpa (Juss) Benth honey (ERBH) is a special honey in China with unique flavor characteristics. However, no work in the literature has investigated the volatile compounds and characteristic odor-active compounds of ERBHs. Therefore, it is imperative to conduct systematic investigation into the volatile profile, odor-active compounds and odor properties of ERBHs. The characteristic fingerprint of ERBHs was successfully constructed with 12 characteristic peaks and a similarity range of 0.785-0.975. In total, 297 volatile compounds were identified and relatively quantified by headspace solid-phase microextraction coupled with gas chromatography quadrupole time-of-flight mass spectrometry, of which 61 and 31 were identified as odor-active compounds by relative odor activity values and GC-olfactometry analysis, respectively, especially the common 22 odor-active compounds (E)-β-damascenone, phenethyl acetate, linalool, cis-linalool oxide (furanoid), octanal, hotrienol, trans-linalool oxide (furanoid), 4-oxoisophorone and eugenol, etc., contributed significantly to the aroma of ERBHs. The primary odor properties of ERBHs were floral, followed by fruity, herbaceous and woody aromas. The partial least-squares regression results showed that the odor-active compounds had good correlations with the odor properties. Identifying the aroma differences of different honeys is of great importance. The present study provides a reliable theoretical basis for the quality and authenticity of ERBHs. © 2023 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Aroma is one of the most important quality criterion of different honeys and even defines their merchant value. The composition of volatile compounds, especially the characteristic odor-active compounds, contributes significantly to the aroma of honey. Evodia rutaecarpa (Juss) Benth honey (ERBH) is a special honey in China with unique flavor characteristics. However, no work in the literature has investigated the volatile compounds and characteristic odor-active compounds of ERBHs. Therefore, it is imperative to conduct systematic investigation into the volatile profile, odor-active compounds and odor properties of ERBHs.
RESULTS
RESULTS
The characteristic fingerprint of ERBHs was successfully constructed with 12 characteristic peaks and a similarity range of 0.785-0.975. In total, 297 volatile compounds were identified and relatively quantified by headspace solid-phase microextraction coupled with gas chromatography quadrupole time-of-flight mass spectrometry, of which 61 and 31 were identified as odor-active compounds by relative odor activity values and GC-olfactometry analysis, respectively, especially the common 22 odor-active compounds (E)-β-damascenone, phenethyl acetate, linalool, cis-linalool oxide (furanoid), octanal, hotrienol, trans-linalool oxide (furanoid), 4-oxoisophorone and eugenol, etc., contributed significantly to the aroma of ERBHs. The primary odor properties of ERBHs were floral, followed by fruity, herbaceous and woody aromas. The partial least-squares regression results showed that the odor-active compounds had good correlations with the odor properties.
CONCLUSION
CONCLUSIONS
Identifying the aroma differences of different honeys is of great importance. The present study provides a reliable theoretical basis for the quality and authenticity of ERBHs. © 2023 Society of Chemical Industry.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : National Natural Science Foundation of China (No.32272402)
Organisme : Apicultural Industry Technology System Construction of Modern Agriculture (CARS-44-KXJ8)
Organisme : National Project of Risk Assessment for the Quality and Safety of Bee products, PRC (GJFP20220305)
Organisme : Central Public-interest Scientific Institution Basal Research Fund (MFSJKF2023)
Informations de copyright
© 2023 Society of Chemical Industry.
Références
Ruisinger B and Schieberle P, Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept. J Agric Food Chem 60:4186-4194 (2012).
Alissandrakis E, Mantziaras E, Tarantilis PA, Harizanis PC and Polissiou M, Generation of linalool derivatives in an artificial honey produced from bees fed with linalool-enriched sugar syrup. Eur Food Res Technol 231:21-25 (2010).
Moreira RF, Trugo LC, Pietroluongo M and De Maria CA, Flavor composition of cashew (Anacardium occidentale) and Marmeleiro (croton species) honeys. J Agric Food Chem 50:7616-7621 (2002).
Costa ACVD, Sousa JMB, da Silva MAAP, Garruti DDS and Madruga MS, Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region. Food Res Int 105:110-120 (2018).
Karabagias IK, Badeka A, Kontakos S, Karabournioti S and Kontominas MG, Characterization and classification of Thymus capitatus (L.) honey according to geographical origin based on volatile compounds, physicochemical parameters and chemometrics. Food Res Int 55:363-372 (2014).
da Silva PM, Gauche C, Gonzaga LV, Costa AC and Fett R, Honey: chemical composition, stability and authenticity. Food Chem 196:309-323 (2016).
Tahir HE, Xiaobo Z, Xiaowei H, Jiyong S and Mariod AA, Discrimination of honeys using colorimetric sensor arrays, sensory analysis and gas chromatography techniques. Food Chem 206:37-43 (2016).
Siegmund B, Urdl K, Jurek A and Leitner E, "more than honey": investigation on volatiles from Monovarietal honeys using new analytical and sensory approaches. J Agric Food Chem 66:2432-2442 (2018).
Karabagias IK, Karabagias VK, Nayik GA, Gatzias I and Badeka AV, A targeted chemometric evaluation of the volatile compounds of Quercus ilex honey in relation to its provenance. LWT-Food Sci Technol 154:112588 (2022).
Seisonen S, Kivima E and Vene K, Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry. Food Chem 169:34-40 (2015).
Castro-Vázquez L, Díaz-Maroto MC and Pérez-Coello MS, Aroma composition and new chemical markers of Spanish citrus honeys. Food Chem 103:601-606 (2007).
Zhu M, Sun J, Zhao H, Wu F, Xue X, Wu L et al., Volatile compounds of five types of unifloral honey in Northwest China: correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics. Food Chem 384:132461 (2022).
Blank I, Fischer KH and Grosch W, Intensive Neutral Odorants of Linden Honey Differences from Honeys of Other Botanical Origin. Z Lebensm Unters Forsch 189:426-433 (1989).
Uckun O and Selli S, Characterization of key aroma compounds in a representative aromatic extracts from citrus and astragalus honeys based on aroma extract dilution analyses. J Food Meas Charact 11:512-522 (2017).
Alissandrakis E, Tarantilis PA, Harizanis PC and Polissiou M, Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic-mass spectrometric analysis. Food Chem 100:396-404 (2007).
Anklam E, A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem 63:549-562 (1998).
Seraglio SKT, Schulz M, Brugnerotto P, Silva B, Gonzaga LV, Fett R et al., Quality, composition and health-protective properties of citrus honey: a review. Food Res Int 143:110268 (2021).
Karabagias IK, Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions. Eur Food Res Technol 248:715-726 (2022).
Duru ME, Taş M, Çayan F, Küçükaydın S and Tel-Çayan G, Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies. Eur Food Res Technol 247:2533-2544 (2021).
Escriche I, Conchado A, Peral AM and Juan-Borrás M, Volatile markers as a reliable alternative for the correct classification of citrus monofloral honey. Food Res Int 168:112699 (2023).
Kortesniemi M, Rosenvald S, Laaksonen O, Vanag A, Ollikka T, Vene K et al., Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences. Food Chem 246:351-359 (2018).
Rodríguez-Flores MS, Falcão SI, Escuredo O, Seijo MC and Vilas-Boas M, Description of the volatile fraction of Erica honey from the northwest of the Iberian Peninsula. Food Chem 336:127758 (2021).
Moniruzzaman M, Rodríguez I, Ramil M, Cela R, Sulaiman SA and Gan SH, Assessment of gas chromatography time-of-flight accurate mass spectrometry for identification of volatile and semi-volatile compounds in honey. Talanta 129:505-515 (2014).
Vyviurska O, Chlebo R, Pysarevska S and Špánik I, The tracing of VOC composition of acacia honey during ripening stages by comprehensive two-dimensional gas chromatography. Chem Biodivers 13:1316-1325 (2016).
Špánik I, Janáčová A, Šusterová Z, Jakubík T, Jánošková N, Novák P et al., Characterisation of VOC composition of Slovak monofloral honeys by GC×GC-TOF-MS. Chem Pap 67:127-134 (2013).
Castro-Vázquez L, Díaz-Maroto MC and Pérez-Coello MS, Volatile composition and contribution to the aroma of spanish honeydew honeys. Identification of a new chemical marker. J Agric Food Chem 54:4809-4813 (2006).
Pino JA, Analysis of odour-active compounds of black mangrove (Avicennia germinans L.) honey by solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Int J Food Sci Technol 47:1688-1694 (2012).
Wang QZ and Liang JY, Studies on the chemical constituents of Evodia rutaecarpa (Juss.) Benth. Acta Pharm Sin B 39:605-608 (2004).
Aliferis KA, Tarantilis PA, Harizanis PC and Alissandrakis E, Botanical discrimination and classification of honey samples applying gas chromatography/mass spectrometry fingerprinting of headspace volatile compounds. Food Chem 121:856-862 (2010).
Jasicka-Misiak I, Makowicz E and Stanek N, Chromatographic fingerprint, antioxidant activity, and colour characteristic of polish goldenrod (Solidago virgaurea L.) honey and flower. Eur Food Res Technol 244:1169-1184 (2018).
Karabagias IK, Badeka AV, Kontakos S, Karabournioti S and Kontominas MG, Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chem 165:181-190 (2014).
Alissandrakis E, Daferera D, Tarantilis PA, Polissiou M and Harizanis PC, Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chem 82:575-582 (2003).
Castro-Vázquez L, Pérez-Coello MS and Cabezudo MD, Analysis of volatile compounds of rosemary honey Comparison of different extraction techniques. Chromatographia 57:227-233 (2003).
Castro-Vázquez L, Díaz-Maroto MC, González-Viñas MA and Pérez-Coello MS, Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. Food Chem 112:1022-1030 (2009).
Karabagias IK, Louppis AP, Karabournioti S, Kontakos S, Papastephanou C and Kontominas MG, Characterization and geographical discrimination of commercial citrus spp. honeys produced in different Mediterranean countries based on minerals, volatile compounds and physicochemical parameters, using chemometrics. Food Chem 217:445-455 (2017).
Tananaki C, Thrasyvoulou A, Giraudel JL and Montury M, Determination of volatile characteristics of Gred Turkish pine honey samples and their classification by using Kohonen self organising maps. Food Chem 101:1687-1693 (2007).
Wolski T, Tambor K, Rybak-Chmielewska H and Kedzia B, Identification of honey volatile components by solid phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS). J Apic Sci 50:115-126 (2006).
Guyot-Declerck C, Renson S, Bouseta A and Collin S, Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia, and Lavandula angustifolia×Latifolia honeys. Food Chem 79:453-459 (2002).
Zhang YZ, Si JJ, Li SS, Zhang GZ, Wang S, Zheng HQ et al., Chemical analyses and antimicrobial activity of nine kinds of Unifloral Chinese honeys compared to Manuka honey (12+ and 20+). Molecules 26:2778 (2021).
Aronne G, Giovanetti M, Sacchi R and De Micco V, From flower to honey bouquet: possible markers for the botanical origin of Robinia honey. Sci World J 2014:547275 (2014).
Shimoda M, Wu Y and Osajima Y, Aroma compounds from aqueous solution of haze (Rhus succedanea) honey determined by adsorptive column chromatography. J Agric Food Chem 44:3913-3918 (1996).
Song H and Liu J, GC-O-MS technique and its applications in food flavor analysis. Food Res Int 114:187-198 (2018).
Costa AC, Garruti DS and Madruga MS, The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography-olfactometry Osme techniques. J Sci Food Agric 99:4493-4497 (2019).