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• W156764890 abstract "Flavor and fragrance qualities of food products are greatly dependent on the volatile and semivolatile compounds present both in the matrix and the headspace aroma. Volatile compounds of honey mainly originate from the plant and only some of them are added by bees, consequently the sensory characteristics are closely related to its botanical origin whose determination and certification play an important role in quality control. Various methods for honey volatile extraction have been used, such as solvent extraction, simultaneous steam distillation, static and dynamic headspace, solid-phase microextraction, ultrasound-assisted extraction; gas chromatography/mass spectrometry is usually the technique of choice since it combines high separation efficiency and sensitivity and provides qualitative and quantitative data. More recently, electronic noses based on mass spectrometry, piezoelectric effects, and electrical resistance, have been tested on the volatile fraction of honey. The analytical techniques used to extract and analyze the volatile fraction of honey are described. The advantages and drawbacks of each methodology, comparison of alternative reliable methods, and results achieved to date together with their contribution to determining the botanical and geographic origin of honey are discussed." @default.
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• W156764890 date "2012-01-01" @default.
• W156764890 modified "2023-10-16" @default.
• W156764890 title "Sampling Techniques for the Determination of the Volatile Fraction of Honey" @default.
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• W156764890 doi "https://doi.org/10.1016/b978-0-12-381373-2.00129-0" @default.
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