CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION

Abstract

In the present study, the composition of aroma compounds of flower and cotton honey from Gaziantep province investigated by gas chromatography-mass spectrometry (GC-MS). Aroma compounds of honey extracted using solvent-assisted flavor evaporation (SAFE) with dichloromethane for the first time in Turkey. The SAFE extraction method is a prominent method in recent years because it prevents the formation of unwanted by-products during the analysis of aroma compounds. As consequences of results, respectively 36 and 33 aromatic compounds identified and the total concentration of volatile compounds detected 2043 μg/kg and 1901 μg/kg in flower and cotton honey, respectively. Of all aroma compounds detected in the samples, acids, and alcohols were present at the highest level, followed by ketones, aldehydes, terpenes and lactones. Furthermore, phenylethyl alcohol and cinnamaldehyde identified in the study, considered to be main aroma markers of cotton honey. 

Keywords

• Flower honey,SAFE,Cotton honey,Aroma compoun

ÇİÇEK VE PAMUK BALLARINDAKİ UÇUCU BİLEŞİKLERİN ÇÖZGEN YARDIMI İLE AROMA EKSTRAKSİYON YÖNTEMİ KULLANILARAK KARAKTERİZASYONU

Abstract

Bu çalışmada, Gaziantep ilinde üretilen çiçek ve pamuk ballarının aroma maddeleri bileşimi, gaz kromatografisi-kütle spektrofotometresi (GC-MS) yardımı ile incelenmiştir. Ballardaki aroma maddeleri, Türkiye’de ilk defa çözgen yardımı ile aroma ekstraksiyon sistemi (SAFE) ve diklorometan çözgeni kullanılarak ekstrakte edilmiştir. SAFE ekstraksiyon yöntemi, aroma maddeleri analizi sırasında istenmeyen yan ürün oluşumunu engellediği için son yıllarda öne çıkan bir yöntemdir. Elde edilen sonuçlara göre, çiçek ve pamuk ballarında sırası ile 36 ve 33 aroma bileşiği belirlenmiş ve toplam miktarları 2043 μg/kg ve 1901 μg/kg olarak tespit edilmiştir. Ballarda miktar olarak öne çıkan kimyasal aroma grupları, asitler ve alkoller olurken bu grupları ketonlar, aldehitler, terpenler ve laktonlar takip etmiştir. Ayrıca, çalışmada tespit edilen feniletil alkol ve sinnamaldehit bileşiklerinin pamuk balları için biyoişaretleyici aroma maddeleri oldukları da düşünülmektedir.

Keywords

• Çiçek balı,SAFE,Pamuk balı,Aroma bileşikleri

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