Bu öğeden alıntı yapmak, öğeye bağlanmak için bu tanımlayıcıyı kullanınız:
http://hdl.handle.net/11452/34344
Başlık: | Botanical and geographical origin of Turkish honeys by selected-ion flow-tube mass spectrometry and chemometrics |
Yazarlar: | Barringer, Sheryl Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. 0000-0003-3954-0058 Sinir, Gülşah Özcan Çopur, Ömer Utku AAF-3324-2020 AAG-8336-2021 8228159600 |
Anahtar kelimeler: | Agriculture Food science & technology Chemistry Sift-ms Honey aroma Chestnut Heather Wildflower Solid-phase microextraction Volatile profile Unifloral honey Markers Components Lavender Chestnut Flavor Citrus Thyme |
Yayın Tarihi: | 30-Mar-2020 |
Yayıncı: | Wiley |
Atıf: | Sinir, G.Ö. vd. (2020). "Botanical and geographical origin of Turkish honeys by selected-ion flow-tube mass spectrometry and chemometrics". Journal of the Science of Food and Agriculture, 100(5), 2198-2207. |
Özet: | BACKGROUND Honey has a very important commercial value for producers as a natural product. Honey aroma is formed from the contributions of several volatile compounds, which are influenced by nectar composition, botanical origins, and location. Selected-ion flow-tube mass spectrometry (SIFT-MS) is a technique that quantifies volatile organic compounds simply and rapidly, even in low concentrations. In this study, the headspace concentration of eight monofloral (chestnut, rhododendron, lavender, sage, carob, heather, citrus, and pine) and three multiflower Turkish honeys were analyzed using SIFT-MS. Soft independent modeling of class analogy (SIMCA) was used to differentiate honey samples based on their volatiles. RESULTS This study focused on 78 volatile compounds, which were selected from previous studies of selected honeys. Very clear distinctions were observed between all honeys. Interclass distances greater than 8 indicate that honeys were significantly different. Methanol and ethanol were abundant in the honeys. Chestnut honey collected from the Yalova region had the highest total concentration of volatiles followed by heather honey and chestnut honey collected from the Duzce region. CONCLUSION Honeys with different botanical and geographical origins showed differences in their volatile profile based on chemometric analysis. Of the honey samples, methanol, ethanol, acetoin, ethyl acetate, and isobutanoic acid had the highest discriminating power. Methanol and ethanol, and then acetic acid, were the volatiles with the highest concentrations in most honeys. |
URI: | https://doi.org/10.1002/jsfa.10244 https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.10244 http://hdl.handle.net/11452/34344 |
ISSN: | 0022-5142 1097-0010 |
Koleksiyonlarda Görünür: | Scopus Web of Science |
Bu öğenin dosyaları:
Dosya | Açıklama | Boyut | Biçim | |
---|---|---|---|---|
Sinir_vd_2020.pdf | 297.27 kB | Adobe PDF | ![]() Göster/Aç |
Bu öğe kapsamında lisanslı Creative Commons License