Study on honey quality evaluation and detection of adulteration by analysis of volatile compounds

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43914288" target="_blank" >RIV/60461373:22330/17:43914288 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1515/JAS-2017-0002" target="_blank" >http://dx.doi.org/10.1515/JAS-2017-0002</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1515/JAS-2017-0002" target="_blank" >10.1515/JAS-2017-0002</a>

Result language

angličtina

Original language name

Study on honey quality evaluation and detection of adulteration by analysis of volatile compounds

Original language description

Fast evaluation of honey quality is a topical and significant problem of the food industry, bee keepers and consumers. In this work, 22 samples of commercially available honey aromas (with methyl and ethyl esters of phenylacetic acid predominated), 13 samples of authentic honey collected directly from bee keepers (characterised by high content of benzaldehyde, 2-phenylethanol, hotrienol and 2-phenylacetaldehyde) and 63 honeys purchased from an outdoor market were evaluated based on volatiles profiles determined through solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC/MS) and then suspicious samples were identified. The results were statistically processed and compared with results of a sensory analysis. Six honeys, which differed significantly in volatiles profiles (outliers detected by Factor Analysis), selected volatile substance representation (furan-2-carbaldehyde, 1,4-dimethylpyrazole, benzaldehyde, 2-phenylacetaldehyde) and honey aroma intensity and pleasantness were subjected to targeted analyses (i.e. determination of 5-(hydroxymethyl)-2-furaldehyde, diastase activity, unauthorized additive presence). Four of these suspicious samples were found to have high content of 5-(hydroxymethyl)-2-furaldehyde (more than 40 mg/kg), three honeys had low values for diastase activity (less than 8) and three samples positive for triacetin addition. The fact that all these samples revealed a breach of least one of the selected quality parameters defined by the Codex Alimentarius standard proved the proposed methodology to be a useful tool for fast quality evaluation of honey.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

20401 - Chemical engineering (plants, products)

Project

<a href="/en/project/QI91B283" target="_blank" >QI91B283: Methods and parameters for evaluation of foodstuffs and food raw materials authenticity.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

JOURNAL OF APICULTURAL SCIENCE

ISSN

1643-4439

e-ISSN

—

Volume of the periodical

61

Issue of the periodical within the volume

1

Country of publishing house

PL - POLAND

Number of pages

11

Pages from-to

17-27

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-85025110788