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Volatile composition and contribution to the aroma of Spanish honeydew honeys. Identification of a new chemical marker

TitleVolatile composition and contribution to the aroma of Spanish honeydew honeys. Identification of a new chemical marker
Publication TypeJournal Article
Year of Publication2006
AuthorsCastro-Vazquez, L., Diaz-Maroto M. C., & Perez-Coello M. S.
JournalJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume54
Pagination4809-4813
Keywordsaroma, gas chromatography, honey, honeydew honey, volatile compounds
Abstract

Honeydew honeys from holm-oak, oak, and forest were isolated for aroma compounds by simultaneous distillation-extraction and analyzed by gas chromatography-mass spectrometry. In all, 66 volatile components were identified and quantified. trans-Oak lactone, a characteristic volatile component of oak wood, is proposed as a new chemical marker for the plant origin of honeydew honeys. Other compounds, such as aminoacetophenone and propylanisol, could be considered characteristic of holm-oak honeydew honeys. A total of 15 volatile compounds presented odor activity values (OAVs) greater than 1, with phenylacetaldehyde and beta-damascenone being those with the highest OAVs.