Comparative analysis of the volatile composition of honeys from Brazilian stingless bees by static headspace GC-MS

被引:21
|
作者
Morais da Silva, Patricia de Lima [1 ]
de Lima, Liliane Schier [1 ]
Caetano, Isis Kaminski [1 ]
Torres, Yohandra Reyes [1 ]
机构
[1] Univ Estadual Centro Oeste, Dept Quim, BR-85040080 Guarapuava, PR, Brazil
关键词
Honey; Traditional foods; Stingless bee; Headspace; Volatile composition; Multivariate analysis; AROMA COMPOUNDS; ORGANIC EXTRACTIVES; MASS-SPECTROMETRY; PROFILE; AUTHENTICITY; LAVENDER; CHESTNUT; FLOWERS; CITRUS; THYME;
D O I
10.1016/j.foodres.2017.09.036
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The volatile composition of honeys produced by eight species of stingless bees collected in three municipalities in the state of Parana (Brazil) was compared by combining static headspace GC-MS and chemometrics methods. Forty-four compounds were identified using NIST library and linear retention index relative to n-alkanes (C8-C40). Linalool derivatives were the most abundant peaks in most honeys regardless geographical or entomological origin. However, Principal Component Analysis discriminated honeys from different geographical origins considering their distinctive minor volatile components. Honey samples from Guaraquegaba were characterized by the presence of hotrienol while those from Cambard showed epoxylinalol, benzaldehyde and TDN as minor discriminating compounds. Punctual species such as Bora showed similar fingerprints regardless geographical origin, with ethyl octanoate and ethyl decanoate as characteristic intense chromatographic peaks, which may suggest a specialized behavior for nectar collection. Discriminant Analysis allowed correct geographic discrimination of most honeys produced in the three spots tested. We concluded that volatile profile of stingless bee honeys can be used to attest authenticity related to regional origin of honeys.
引用
收藏
页码:536 / 543
页数:8
相关论文
共 50 条
  • [21] GC-MS Analysis on Volatile Oil from Branches of Picrasma quassioides
    HUANG Linfang
    WANG Zenghui
    CHEN Shilin
    Chinese Herbal Medicines, 2013, 5 (01) : 73 - 76
  • [22] GC-MS Analysis on Volatile Oil from Branches of Picrasma quassioides
    HUANG Lin-fang
    WANG Zeng-hui
    CHEN Shi-lin
    Chinese Herbal Medicines, 2013, (01) : 73 - 76
  • [23] GC-MS Analysis on Volatile Components in Mucilage from Christisonia hookeri
    ZHANG Ren-bo
    Medicinal Plant, 2011, (10) : 35 - 36
  • [24] GC-MS Analysis on Volatile Oil from Branches of Picrasma quassioides
    Huang Lin-fang
    Wang Zeng-hui
    Chen Shi-lin
    CHINESE HERBAL MEDICINES, 2013, 5 (01) : 73 - 76
  • [25] VOLATILE COMPOSITION OF INTRINSIC DEFECTIVE COFFEE BEANS BY GC/MS-HEADSPACE
    Bandeira, Raquel D. C. C.
    Toci, Aline T.
    Trugo, Luiz C.
    Farah, Adriana
    QUIMICA NOVA, 2009, 32 (02): : 309 - 314
  • [26] Determination of volatile organic compounds in wallpaper using headspace-spme and GC-MS
    Huang, YD
    Zhao, ST
    Hu, B
    Wang, D
    Ning, ZW
    Zhu, ZG
    INDOOR AIR 2005: PROCEEDINGS OF THE 10TH INTERNATIONAL CONFERENCE ON INDOOR AIR QUALITY AND CLIMATE, VOLS 1-5, 2005, : 2090 - 2093
  • [27] Comparative Analysis of Volatile Components from Rough and Manufactured Roots of Radix Gentianae macrophyllae by GC-MS
    Song, Jiuhua
    He, Yunqing
    Chen, Fengzheng
    Tang, Qiong
    Cheng, Ying
    Liu, Sujun
    JOURNAL OF ESSENTIAL OIL BEARING PLANTS, 2018, 21 (05) : 1224 - 1234
  • [28] Analysis of wastewater for volatile (purgeable) organic by GC-MS
    Butler, Jessie
    Steiniger, David
    Phillips, Eric
    LC GC EUROPE, 2008, : 10 - 10
  • [29] Analysis of volatile compounds from Oriental melons (Cucumis melo L.) using headspace SPME coupled with GC-MS
    Yang, Yu
    Yu, Zeyuan
    Xu, Yaqin
    Shao, Qin
    ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3, 2012, 554-556 : 2102 - 2105
  • [30] Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC-MS
    Dong, Liang
    Piao, Yongzhe
    Zhang, Xiao
    Zhao, Changxin
    Hou, Yingmin
    Shi, Zhongping
    FOOD RESEARCH INTERNATIONAL, 2013, 51 (02) : 783 - 789