Characteristic aroma compounds and relative activity values of five monofloral honeys analyzed using HS-SPME/GCxGC-TOFMS and chemometric methods
文献类型： 外文期刊
作者： Jiao, Xun 1 ; Cheng, Jia 3 ; Yao, Jun 2 ; Wang, Miao 1 ; Du, Juan 3 ; Wang, Jing 1 ; She, Yongxin 1 ; Abd El-Aty, A. M. 4 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Qual Standardizat & Testing Technol Agroprod, Beijing 100081, Peoples R China
2.Chinese Acad Agr Sci, Inst Bees, Beijing 100081, Peoples R China
3.Yunnan Acad Agr Sci, Biotechnol & Genet Resources Inst, Kunming 650205, Yunnan, Peoples R China
4.Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza 12211, Egypt
5.Ataturk Univ, Med Fac, Dept Med Pharmacol, TR-25240 Erzurum, Turkiye
关键词： Honey; Volatile compounds; HS-SPME/GCxGC-TOFMS; Aroma; Relative odor activity value
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）
ISSN： 0889-1575
年卷期： 2025 年 142 卷
页码：
收录情况： SCI
摘要： Discriminating aroma characteristics is crucial for authenticating honey. In this study, we conducted a comprehensive analysis of five monofloral honeys from Luoping (Yunnan, China) by examining the correlation between volatile compounds and aroma using HS-SPME/GCxGC-TOFMS combined with chemometrics. We identified a total of 137 volatile components in the honeys, 68 of which (VIP >1) were key to distinguishing among the five types. From these, 32 key aroma components were selected, imparting fruity, flowery, woody/ nutty, fatty/oily, and pungent notes to the honeys. Specifically, DH, RH, and SH are floral honeys, with DH having the richest aroma, RH exhibiting a slight fertilization and baking smell, CH being fruity, and PH having both floral and fruity fragrances. Additionally, nine characteristic flavor compounds were identified. These findings reveal the volatile and aroma features of the five types of monofloral honeys from Luoping (Yunnan, China), providing valuable reference data for their comprehensive development, authentication, and evaluation.
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