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Investigation of the aroma impact volatiles in Turkish pine honey samples produced in Marmaris, Datça and Fethiye regions by SPME/GC/MS technique
- Bayraktar, Dilek, Onoğur, Tomris Altuğ
- International journal of food science & technology 2011 v.46 no.5 pp. 1060-1065
- Citrus, Pinus, aldehydes, analysis of variance, gas chromatography, honey, lemons, mass spectrometry, odors, orange peels, soaps, solid phase extraction, sweets, tallow
- The aroma impact volatiles of twenty-four pine honey samples produced in Marmaris, Datça and Fethiye regions of Turkey were evaluated by solid phase micro extraction/gas chromatography/mass spectrometry (MS) technique and the results were evaluated by using the analysis of variance and Duncan tests. A total of eight common volatiles nonanal, nonanol, decanal, octanal, 16-oxosalutaridine, dodecanal, nonadecane and pentadecane were detected in three regions. The total area of the common volatiles were 73.01%, 78.10% and 73.91% in Marmaris, Datça, and Fethiye regions, respectively. There were not significant differences (P < 0.05) between the common volatiles detected in pine honey samples from three different regions. The major contributers to the pine honey aroma seems to be nonanal (aldehyde, citrus, fatty, floral, green, piny), nonanol (green, sweet, oily), decanal (soap, orange peel, tallow), and octanal (fat, soap, lemon, green). Nonanal seems to be the principal volatile component in all samples having average values of 46.82% in Marmaris, 51.67% in Datça and 48.63% in Fethiye regions.