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Flavour compounds of Greek cotton honey
Author(s) -
Alissandrakis Eleftherios,
Kibaris Athanasios C,
Tarantilis Petros A,
Harizanis Paschalis C,
Polissiou Moshos
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2124
Subject(s) - chemistry , cinnamaldehyde , cinnamic acid , ferulic acid , flavour , gas chromatography–mass spectrometry , scopoletin , food science , organic chemistry , alcohol , mass spectrometry , chromatography , medicine , alternative medicine , pathology , catalysis
Finding marker compounds is a powerful tool in the determination of the botanical origin of honey. For this purpose the flavour fraction of Greek cotton honey was investigated. A striking characteristic of this type of honey is the presence of more than 35 phenolic compounds in the extract, accounting for almost 60% of the total amount of compounds positively identified by gas chromatography/mass spectrometry. In comparison with honeys of nine different origins, a total of 15 compounds could serve as potent markers for cotton honey, namely cinnamaldehyde (0.44%), cinnamyl alcohol (1.79%), cinnamic acid (1.13%), neryl and geranyl nitrile (0.16 and 0.41% respectively), benzenepropanol (0.5%), homovanillyl alcohol (0.6%), ( E )‐ and ( Z )‐ p ‐methoxy‐cinnamic acid (0.48 and 0.14% respectively), 2‐methyl‐ p ‐phthalaldehyde (0.22%), coniferaldehyde (0.47%), p ‐coumaric acid (1.77%), ferulic acid (0.51%), scopoletin and scoparone (0.47%). Copyright © 2005 Society of Chemical Industry