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Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions

Moreira, Ricardo F.A., De Maria, Carlos A.B., Pietroluongo, Márcia, Trugo, Luiz C.
Food chemistry 2010 v.121 no.3 pp. 697-704
honey, food storage, storage quality, food composition, volatile compounds, sodium metabisulfite, food additives, acid hydrolysis, enzymatic hydrolysis, glycosides, oxidation, esterification, chemical reactions, volatilization, furans, linalool, esters, chemical concentration, odor compounds, heat treatment, Maillard reaction, enzymatic browning, Brazil
The chemical transformations of the volatile fractions of two different Brazilian honeys (cashew and marmeleiro) were monitored during storage under tropical conditions. Five systems, namely: 1 - fresh samples; 2 and 3 - samples heated for 3 and 6months at 35 - 40°C; 4 and 5 - samples kept under similar conditions to systems 2 and 3, but containing sodium metabisulphite, were tested. The transformations noted in the volatile fractions of these honeys could be mainly associated to acid or enzymatic hydrolysis of glycosides, volatilization, oxidation or esterification processes. The formation of furan derivatives, linalool derivatives and esters appears to be quite affected by the sodium metabisulphite. The concentrations of most powerful odorants increased during the storage (e.g.: benzenemethanol and isovaleric acid) or remained unchangeable (e.g.: vanillin, furfuryl mercaptan, 2-methoxyphenol).