Honey, produced by the honeybee, is a natural supersaturated sugar solution, which is mainly composed of a complex mixture of carbohydrates and in a small amount proteins, enzymes (invertase, glucose oxidase, catalase, phosphatases), amino and organic acids (gluconic acid, acetic acid, etc.), lipids, vitamins (ascorbic acid, niacin, pyridoxine etc.), volatile chemicals, phenolic acids, flavonoids and carotenoid like substances and minerals. The quality of honey is strictly related to its botanical and/or geographical origin. Its composition depends to plant species visited by the honeybees, processing and storage conditions. (1) Among honey-producing Italian regions, Calabria plays a predominant role, mainly for numerousness of honeys produced (Chestnut, Eucalyptus, Sulla, Millefiori, Acacia) due to special bio-climatic conditions and related richness in wild and cultivated flowers species. The present study is part of a larger project to define the honey analytical fingerprintings as a basis for creating an innovative platform for traceability and tracking maps. These profiles would be indicative of the habitat and could be used as a reference against which honey samples could be authenticated. Flavour, as the combination of aroma and taste, is a very important component of honey fingerprinting (2). The honey aroma is influenced by volatile substances (aliphatic aldehydes, ketones, alcohols and esters) which are closely dependent on the botany species from which the nectar was taken. Their interaction with the sugars and aminoacids produces different olfactory perceptions. To develop traceability maps of calabrian honeys, quantitative analytical techniques including HPLC, GC (3), SPME/GC/MS and E-Nose have been used. The study showed, with emphasis, the application of GC/SPME/MS and E-Nose as an effective profiling tool to develop fingerprints of authenticity of the honeys. Bibliography 1 Saxena, Gautam, Sharma; Food Chemistry . 2010,118, 391–397. 2 Alissandrakis E., Tarantilis P., Harizanis P.,Polissiou M., Food Chemistry 2007, 100,396–404 3 Cajka T., Hajslova J., Pudil F., Riddellova K., Journal of Chromatography A, 2009, 1216, 1458– 1462.
Development of Calabria honey aroma fingerprintings for a innovative Track&Trace bio-platform / Mt., Russo; S., Carabetta; DI SANZO, R; Postorino, S; Fuda, Salvatore. - (2011).
Development of Calabria honey aroma fingerprintings for a innovative Track&Trace bio-platform
FUDA, Salvatore
2011-01-01
Abstract
Honey, produced by the honeybee, is a natural supersaturated sugar solution, which is mainly composed of a complex mixture of carbohydrates and in a small amount proteins, enzymes (invertase, glucose oxidase, catalase, phosphatases), amino and organic acids (gluconic acid, acetic acid, etc.), lipids, vitamins (ascorbic acid, niacin, pyridoxine etc.), volatile chemicals, phenolic acids, flavonoids and carotenoid like substances and minerals. The quality of honey is strictly related to its botanical and/or geographical origin. Its composition depends to plant species visited by the honeybees, processing and storage conditions. (1) Among honey-producing Italian regions, Calabria plays a predominant role, mainly for numerousness of honeys produced (Chestnut, Eucalyptus, Sulla, Millefiori, Acacia) due to special bio-climatic conditions and related richness in wild and cultivated flowers species. The present study is part of a larger project to define the honey analytical fingerprintings as a basis for creating an innovative platform for traceability and tracking maps. These profiles would be indicative of the habitat and could be used as a reference against which honey samples could be authenticated. Flavour, as the combination of aroma and taste, is a very important component of honey fingerprinting (2). The honey aroma is influenced by volatile substances (aliphatic aldehydes, ketones, alcohols and esters) which are closely dependent on the botany species from which the nectar was taken. Their interaction with the sugars and aminoacids produces different olfactory perceptions. To develop traceability maps of calabrian honeys, quantitative analytical techniques including HPLC, GC (3), SPME/GC/MS and E-Nose have been used. The study showed, with emphasis, the application of GC/SPME/MS and E-Nose as an effective profiling tool to develop fingerprints of authenticity of the honeys. Bibliography 1 Saxena, Gautam, Sharma; Food Chemistry . 2010,118, 391–397. 2 Alissandrakis E., Tarantilis P., Harizanis P.,Polissiou M., Food Chemistry 2007, 100,396–404 3 Cajka T., Hajslova J., Pudil F., Riddellova K., Journal of Chromatography A, 2009, 1216, 1458– 1462.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
