A short review of headspace extraction and ultrasonic solvent extraction for honey volatiles fingerprintingReportar como inadecuado

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Croatian journal of food science and technology, Vol.1 No.2 December 2009. -

Honey volatiles exhibit a potential role in distinguishing honeys as a function of botanical origin, but heating of honey generates artefacts such as compounds of Strecker degradation and Maillard reaction products. This short review is focused on the most recently applied methods for honey volatiles fingerprinting without generation of thermal artefacts: headspace extraction dynamic headspace extraction DHE, headspace solid-phase microextraction HS-SPME and ultrasonic solvent extraction USE. These methods display a varying degree of selectivity and effectiveness depending upon the compounds involved and the extraction conditions. Recent developments of these methods are discussed, with application examples drawn from the literature as well from our own research. Flavour qualities of the honey are very much dependent on the volatile and semivolatile organic compounds present in both the sample matrix and the headspace aroma. Therefore the use of one single technique is not adequate for reliable honey volatiles profiling, but combined use of headspace extraction and ultrasonic solvent extraction could be a useful tool for the characterization of the honey and identification of its botanical source through typical volatile marker compounds.

dynamic headspace extraction DHE; headspace solid-phase microextraction HS-SPME; ultrasonic solvent extraction USE; honey volatiles; marker compounds

Autor: I. Jerković - ; Faculty of Chemistry and Technology, University of Split, Split, Croatia Z. Marijanović - ; Marko Marulić Poly

Fuente: http://hrcak.srce.hr/


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