► We present methodology of identification of volatile compounds in Polish honeys. ► Our method provides efficient determination of a wide range of honey volatiles. ► Some of the compounds were found ...for the first time. ► Honey botanical origin markers were detected.
The first part of the paper presents the detailed optimisation of all steps of the determination procedure of volatiles from Polish honeys by headspace solid-phase microextraction (HS-SPME) as the sample preparation method and gas chromatography/mass spectrometry (GC–MS) as the method of final determination. In the result, the following conditions were applied: CAR/PDMS/DVB SPME fibre, the sample composition (5:1w/w honey to water ratio), 3g sample size. The other procedure parameters, like the temperatures of individual stages of the process, were also included.
The methodology of semi-quantative analysis allowed the isolation and identification of volatile fraction compounds from popular Polish honeys, rape, acacia, linden, buckwheat, heather, polyfloral and honey-dew. In the effect, it was possible to determine the series of compounds which may be the indicators of varieties and organoleptic quality of Polish honeys (almost 200 compounds were identified, aliphatic and aromatic acids, aldehydes, ketones, alcohols, phenols, terpenoids and derivatives of furan and pyran). Some of the compounds were found for the first time, but a significant number had already been reported in many other papers.
Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic ...industries. Honey composition varies between regions according to the surrounding flora, enabling its characterization by source or type. Monofloral honeys may reach higher market values than multifloral ones. Honey's aroma is very specific, resulting from the combination of volatile compounds present in low concentrations. The authentication of honey's complex matrix, according to its botanical and/or geographical origin, represents a challenge nowadays, due to the different sorts of adulteration that may occur, leading to the search for reliable marker compounds for the different monofloral honeys. The existing information on the volatiles of monofloral honeys is scarce and disperse. In this review, twenty monofloral honeys and honeydews, from acacia, buckwheat, chestnut, clover, cotton, dandelion, eucalyptus, fir tree, heather, lavender, lime tree, orange, pine, rape, raspberry, rhododendron, rosemary, strawberry tree, sunflower and thyme, were selected for volatile comparison purposes. Taking into consideration the country of origin, the technique of isolation and analysis, the five main volatiles from each of the honeys are compared. Whereas some compounds were found in several types of monofloral honey, and thus not considered good volatile markers, some monofloral honeys revealed characteristic volatile compounds independently of their provenance.
Honey and Its Uses Malcom T. Sanford
EDIS,
03/2019, Letnik:
2019, Številka:
3
Journal Article
Recenzirano
Odprti dostop
Honey, cherished for millennia, holds a significant place in human history and culture, noted in literature and ancient civilizations alike. This article delves into the multifaceted role of honey, ...particularly in Florida's thriving beekeeping industry, which not only yields vast quantities of honey but also crucially supports agricultural pollination. Beyond its sweetness, honey offers nutritional benefits, boasting vitamins, minerals, and amino acids. Its diverse flavors, dependent on floral sources, lend it versatility in culinary applications and traditional remedies. However, caution is warranted, especially for diabetics and infants under one year old due to the risk of botulism. Various honey products grace the market, from liquid honey to comb honey, each with distinct characteristics. Honey's longevity, ease of storage, and culinary adaptability make it a staple ingredient and a source of endless culinary exploration. Moreover, honey serves as a base for alcoholic beverages, contributing to its versatility. The National Honey Board spearheads promotion efforts and offers resources to explore honey's myriad uses, underscoring its enduring appeal and practical significance in modern society.
Honey samples from the seven most common honey types in Slovenia were screened for total phenolic content by the modified Folin–Ciocalteu method, for potential antioxidant activity using the ferric ...reducing antioxidant power (FRAP) assay and by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method for antiradical activity. In addition the colour characteristics of honey samples were analysed. The results of the study showed that total phenolic content, antioxidant activity and colour parameters differ widely among different honey types. Phenolic content expressed as gallic acid equivalent ranged from 44.8
mg/kg in acacia honey to 241.4
mg/kg in fir honey. Antioxidant activity was the lowest in the brightest acacia and lime honeys and the highest in darker honeys, namely fir, spruce and forest. The colour of the Slovenian honeys, analysed in this study was very variable and ranged from pale yellow to dark brown. Correlations between the parameters analysed were found to be statistically significant (
p
<
0.05).
Stingless bee honey, specifically honeydew honey, is generally valued for its better health benefits than those of most blossom types. However, scientific studies about the differentiation of ...stingless bee honey based on honeydew and blossom origins are very limited. In this study,
C NMR spectroscopy was employed to quantify the seven major sugar tautomers in stingless bee honey samples, and the major sugar compositions of both honeydew and blossom types were found not significantly different. However, several physicochemical properties of honeydew honey including moisture content, free acidity, electrical conductivity, ash content, acetic acid, diastase, hydrogen peroxide, and mineral elements levels were significantly higher; while total soluble solid, proline, and hydroxymethylfurfural were significantly lower than blossom honey. Greater antioxidant capacity in honeydew honey was proven with higher total phenolic compounds, ABTS, DPPH, superoxide radical scavenging activities, peroxyl radical inhibition, iron chelation, and ferric reducing power. Using principal component analysis (PCA), two clusters of stingless bee honey from the honeydew and blossom origin were observed. PCA also revealed that the differentiation between honeydew and blossom origin of stingless bee honey is possible with certain physicochemical and antioxidant parameters. The combination of NMR spectroscopy and chemometrics are suggested to be useful to determine the authenticity and botanical origin of stingless bee honey.
The article discusses the efficiency of solar wax extractors for beeswax rendering and offers advice on constructing and using them. It outlines the basic design of a solar wax extractor, where wax ...and old comb are placed on a slanted tray inside a covered box, allowing the wax to melt and collect in a pan when exposed to sunlight. The piece provides a suggested plan for building such an extractor and emphasizes the importance of making it bee-tight to prevent bees from being attracted to the melting wax. Additionally, it highlights the criteria for judging rendered wax in honey shows, such as color, cleanliness, uniformity, and freedom from cracking. The article suggests methods for purifying the wax by allowing foreign materials to settle and scraping them off the bottom of the hardened wax cake. It also advises on minimizing crack formation in the final wax block by cooling it slowly in a preferred mold with slanted sides, like a bread pan. Lastly, it warns against touching the wax block before submission and suggests wrapping it in plastic for protection.
In this BEEBOOK paper we present a set of established methods for quantifying honey bee behaviour. We start with general methods for preparing bees for behavioural assays. Then we introduce assays ...for quantifying sensory responsiveness to gustatory, visual and olfactory stimuli. Presentation of more complex behaviours like appetitive and aversive learning under controlled laboratory conditions and learning paradigms under free-flying conditions will allow the reader to investigate a large range of cognitive skills in honey bees. Honey bees are very sensitive to changing temperatures. We therefore present experiments which aim at analysing honey bee locomotion in temperature gradients. The complex flight behaviour of honey bees can be investigated under controlled conditions in the laboratory or with sophisticated technologies like harmonic radar or RFID in the field. These methods will be explained in detail in different sections. Honey bees are model organisms in behavioural biology for their complex yet plastic division of labour. To observe the daily behaviour of individual bees in a colony, classical observation hives are very useful. The setting up and use of typical observation hives will be the focus of another section. The honey bee dance language has important characteristics of a real language and has been the focus of numerous studies. We here discuss the background of the honey bee dance language and describe how it can be studied. Finally, the mating of a honey bee queen with drones is essential to survival of the entire colony. We here give detailed and structured information how the mating behaviour of drones and queens can be observed and experimentally manipulated.
The ultimate goal of this chapter is to provide the reader with a comprehensive set of experimental protocols for detailed studies on all aspects of honey bee behaviour including investigation of pesticide and insecticide effects.
Consumption of honey has increased in recent years. This included trigona honey as a new market that is developing. This research was conducted to (1) identify the consumption patterns for Indonesian ...honey, and (2) identify the sensory attributes of honey considered ideal by consumers which influence consumer acceptance and satisfaction. There were 2 stages of activity in this study, including a consumption online survey by 225 respondents and a sensory testing of honey samples using the CATA (check-all-that-apply) method involving 64 untrained panelists. Data analysis was carried out using SPSS and XLSTAT 2022 software. There were 4 honey samples used in this study: 2 Apis bee honey samples and 2 trigona honey samples. The study showed that the consumption pattern of Indonesian honey consumers is influenced by the consumers’ age and income. Health benefits, brand awareness, and taste of honey were the important factors in consumer behavior. Apis bee honeys were perceived as the ideal honey by consumers as they were very familiar with the taste. The sweet aroma, sweet aftertaste, caramel flavor, and viscous attributes of Apis bee honey were the attributes that the consumers like. The floral flavor and fruity aroma found in trigona honey were appealing. However, the strong sour aroma, taste, and aftertaste found in trigona honeys decrease the Indonesian consumers liking.
Honey has good antimicrobial properties and can be used for medical treatment. The antimicrobial properties of unifloral honey varieties are different. In this study, we evaluated the antimicrobial ...and antioxidant activities of nine kinds of Chinese monofloral honeys. In addition, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology was used to detect their volatile components. The relevant results are as follows: 1. The agar diffusion test showed that the diameter of inhibition zone against Staphylococcus aureus of Fennel honey (21.50 ± 0.41 mm), Agastache honey (20.74 ± 0.37 mm), and Pomegranate honey (18.16 ± 0.11 mm) was larger than that of Manuka 12+ honey (14.27 ± 0.10 mm) and Manuka 20+ honey (16.52 ± 0.12 mm). The antimicrobial activity of Chinese honey depends on hydrogen peroxide. 2. The total antioxidant capacity of Fennel honey, Agastache honey, and Pomegranate honey was higher than that of other Chinese honeys. There was a significant positive correlation between the total antioxidant capacity and the total phenol content of Chinese honey (r = 0.958). The correlation coefficient between the chroma value of Chinese honey and the total antioxidant and the diameter of inhibition zone was 0.940 and 0.746, respectively. The analyzed dark honeys had better antimicrobial and antioxidant activities. 3. There were significant differences in volatile components among Fennel honey, Agastache honey, Pomegranate honey, and Manuka honey. Hexanal-D and Heptanol were the characteristic components of Fennel honey and Pomegranate honey, respectively. Ethyl 2-methylbutyrate and 3-methylpentanoic acids were the unique compounds of Agastache honey. The flavor fingerprints of the honey samples from different plants can be successfully built using HS-GC-IMS and principal component analysis (PCA) based on their volatile compounds. Fennel honey, Agastache honey, and Pomegranate honey are Chinese honey varieties with excellent antimicrobial properties, and have the potential to be developed into medical grade honey.
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