Open Access
A review of volatile analytical methods for determining the botanical origin of honey. Food Chem 103:1032-1043
Luis F. Cuevas Glory,Jorge A. Pino,Louis S. Santiago,E. Sauri Duch +3 more
- 01 Jan 2007
215
Abstract: Aroma is an important quality factor in foods. The aroma of bee honey depends on volatile fraction composition, which is influenced by nectar composition and floral origin. Honey of unifloral origin usually commands higher commercial value, thus the floral determination and certification of unifloral honey plays an important role in quality control. This review concerns investigations made on the volatile fraction of bee honey by gas chromatography/mass spectrometry. Recent advances in extraction methods, results achieved, and comparisons of alternative dependable methods for determining floral origin of bee honey are discussed. We emphasize solid phase micro-extraction gas chromatography (SPME/GC) methodology and present some of the results obtained to date, plus the advantages and drawbacks of SPME/GS in comparison with other methods.
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Citations
Predicting the botanical and geographical origin of honey with multivariate data analysis and machine learning techniques: A review
TL;DR: Most of the studies reviewed base their methods on atomic spectra and physicochemical properties as descriptive variables for honey, and principal component analysis (PCA), discriminant analysis (DA), and cluster analysis are the preferred techniques for performing exploratory and predictive analyses for the purpose of identifying origin.
99
SPME followed by GC–MS: a powerful technique for qualitative analysis of honey volatiles
TL;DR: In this article, two different SPME fiber coatings (polyacrylate and carboxen/polydimethylsiloxane) were employed to extract polar semivolatiles, allowing to identify 120 compounds and to characterize 132.
94
Dispersive liquid-liquid microextraction for the determination of organochlorine pesticides residues in honey by gas chromatography-electron capture and ion trap mass spectrometric detection.
TL;DR: The proposed DLLME method was applied to the analysis of the selected organochlorine pesticides residues in various honey samples obtained from Greek region and the precision was better than 20% in both methodologies.
93
Discrimination of honeys using colorimetric sensor arrays, sensory analysis and gas chromatography techniques.
TL;DR: Honeys of the same botanical origin were grouped together in the PCA score plot and HCA dendrogram and SPME-GC/MS and colorimetric sensor array were able to discriminate the honeys effectively with the advantages of being rapid, simple and low-cost.
92
References
•Book
Solid phase microextraction : theory and practice
Janusz Pawliszyn
- 01 Jan 1997
TL;DR: The inventor of the technique, Janusz Pawliszyn, describes the theoretical and practical aspects of this new technology, which received an "RD" rating.
2.3K
Applications of solid-phase microextraction in food analysis.
TL;DR: The SPME technique can be used routinely in combination with gas Chromatography (GC), GC-mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC) or LC-MS, and can improve the detection limits.
1.1K
A review of the analytical methods to determine the geographical and botanical origin of honey.
TL;DR: In this paper, a review of analytical methods to prove the authenticity of honey is presented, where a special emphasis is put on suitable methods for the detection of the geographical and botanical origin of honey.
923
The electronic nose applied to dairy products: a review
S. Ampuero,J.O. Bosset +1 more
TL;DR: The state-of-the-art and current trends in the development of electronic noses are reviewed with special reference to applications to dairy-products in this article, which includes as examples the evaluation of Swiss and Cheddar cheese aroma, the assessment of the ripening of Pecorino Toscano cheese (ewe’s), the detection of mould in Parmesan cheese, the classification of milk by trademark, by fat level and by preservation process, the class and the quantification of off-flavours in milk, as well as the identification of single strains of disinfectant
486