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Open AccessArticle

Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination

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Department of Apiculture and Sericulture, University of Agricultural Sciences and Veterinary Medicine, Mănăştur st, 3-5, 400372 Cluj-Napoca, Romania
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Department of Functional and Evolutionary Entomology, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2, 5030 Gembloux, Belgium
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Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur st. 3-5, 400372 Cluj-Napoca, Romania
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Laboratory of Chemistry of Natural Molecules, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2, 5030 Gembloux, Belgium
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 445; https://doi.org/10.3390/foods8100445
Received: 25 August 2019 / Revised: 20 September 2019 / Accepted: 24 September 2019 / Published: 27 September 2019
(This article belongs to the Section Food Quality and Safety)
Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three different geographical zones of Romania, together with chromatographic determination of sugar spectrum were analyzed. A number of 79 volatile compounds from the classes of: Alcohols, aldehydes, esters, ketones, sulphur compounds, aliphatic hydrocarbons, nitrogen compounds, carboxylic acids, aromatic acids and ethers were identified by solid-phase micro-extraction and gas-chromatography mass spectrometry. The overall volatile profile and sugar spectrum of the investigated honey samples allow the differentiation of geographical origin for the acacia honey samples subjected to analysis. The statistical models of the chromatic determination, physicochemical parameters and volatile profile was optimal to characterize the honey samples and group them into three geographical origins, even they belong to the same botanical origin. View Full-Text
Keywords: acacia honey; gas-chromatography; HPLC; sugar spectrum; volatile organic compounds acacia honey; gas-chromatography; HPLC; sugar spectrum; volatile organic compounds
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Mădaş, N.M.; Mărghitaş, L.A.; Dezmirean, D.S.; Bonta, V.; Bobiş, O.; Fauconnier, M.-L.; Francis, F.; Haubruge, E.; Nguyen, K.B. Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination. Foods 2019, 8, 445.

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