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Volatile composition and key flavour compounds of spirits from unifloral honeys
Author(s) -
Pino Jorge A.,
Fajardo Mario
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02586.x
Subject(s) - aroma , chemistry , decanal , hexanoic acid , decanoic acid , ethyl hexanoate , ethyl acetate , chromatography , flavour , food science , organic chemistry
Summary The volatile components of industrially produced spirits from three unifloral honeys of campanilla morada ( Ipomoea crassicaulis [Benth.] B.L. Robinson), citrus ( Citrus spp. L.) and romerillo de costa ( Viguiera dentata [Cav.] Spreng.) were studied by combined sensory and instrumental techniques. GC and GC‐MS analyses of the isolated extracts led to the detection of 205 volatile compounds, 150 of them were positively identified. In general, the most abundant classes were saturated alcohols, ethyl esters of saturated fatty acids and terpenes in all samples. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis of solvent extracts, by gas chromatography‐olfactometry and by odour activity values. Results indicated that 11 compounds: ethanol, ethyl esters of isopentanoic, hexanoic, octanoic and decanoic acids, 2‐phenylethyl acetate, ( E )‐β‐damascenone, hotrienol, decanal, methyl anthranilate and ethyl ( E )‐cinnamate were the most potent odorants in the honey spirits.