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Aroma Composition of Floral Honey obtained from Kayseri Province (Turkish with English Abstract)

Yıl 2012, Cilt: 37 Sayı: 3, 157 - 164, 01.06.2012

Öz

In this study, aroma composition of floral honey obtained from Kayseri province was analyzed by gas chromatography-mass spectrometry (GC-MS). Liquid–liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis (representivaness test), the aromatic extract obtained by liquid–liquid extraction was representative of honey odour. The results of GC-MS analysis showed that totally 41 aroma compounds including 11 acids, 5 alcohols, 5 aldehydes, 4 ketones, 3 terpenes, 3 lactones, 3 phenols, 3 esters, 3 pyrans and 1 norisoprenoid were identified and quantified.

Kaynakça

  • Kayacıer A, Karaman S. 2008. Balların reolojik karakterizasyonu. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum.
  • Hışıl Y, Börekçioğlu N. 1986. Balın bileşimi ve bala yapılan hileler. GIDA, 11 (2) 79-82.
  • Manyi-Loh CE, Ndip, RN, Clarke AM. 2011. Volatile compounds in honey: A review on their involvement in aroma, botanical origin determination and potential biomedical activities. Int J Mol Sci, 12, 9514-9532.
  • Soysal M. 2007. Balların uçucu bileşenlerinin gaz kromatografi-kütle spektrometri ile belirlenmesi. Adnan Menderes Üniversitesi Kimya Anabilim Dalı Yüksek Lisans Tezi.
  • Bayraktar D, Altuğ-Onoğur T. 2011. Investigation of the aroma impact volatiles in Turkish pine honey samples produced in Marmaris, Datça and Fethiye regions by SPME/GC/MS technique. Int J Food Sci Technol, 46, 1060-1065.
  • Kurt A, Yamankaradeniz R. 1982. Erzurum ili merkezinde tüketilen süzme ballar üzerinde bir araştırma. GIDA, 7 (3) 115-120.
  • Manzanares AB, Garcia ZH, Galdon BR, Rodriguez ER., Romero CD. 2011. Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition. Food Chem, 126, 664-672.
  • Cemeroğlu B. 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları. No:34.
  • Saxena S, Gautam S, Sharma A. 2010. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem, 118, 391-397.
  • Zappala M, Fallico B, Arena E, Verzera A. 2005. Methods for the determination of HMF in honey: a comparison. Food Control, 16, 273-277. 11. Jerkovic I, Tuberso CIG, Gugic M, Bubalo D. 2010. Composition of sulla (Hedysarum coronarium L.) honey solvent extractives determined by GC/MS: norisoprenoids and other volatile organic compounds. Molecules, 15, 6375-6385.
  • Van Ruth SM, Roozen JP, Posthumus MA. 1995. Instrumental and sensory evaluation of the flavour of dried french beans (Phaseolus vulgaris) influenced by storage conditions. J Agric Food Chem, 69, 1909-1914.
  • Kaakeh W, Gadelhak GG. 2005. Sensory evaluation and chemical analysis of Apis mellifera honey from the Arab gulf region. J Food Drug Anal, 13, 4, 331-337.
  • Feas X, Pires J, Iglesias A, Estevinho ML. 2010. Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food Chem Toxicol, 48, 3462-3470.
  • Gomes S, Dias LG, Moreira LL, Rodrigues P, Estevinho L. 2010. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food Chem Toxicol, 48, 544-548.
  • Codex Alimentarius 2001. Revised Codex Standard for Honey. Codex Stan 12-1981. Codex Alimentarius Comission. Rev. 1(1987), Rev. 2(2001).
  • Mercosur 1994. Technical Regulation of Identity and Honey Quality.
  • Isla MI, Craig A, Ordonez R, Zampini C, Saya- go J, Bedascarrasbure E, Alvarez A, Salomon V, Maldonado L. 2011. Physico chemical and bioactive properties of honeys from Northwestern Argentina. Food Sci Technol, 44, 1922-1930.
  • Bertoncelj J, Golob T, Kropf U, Korosec M. 2011. Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach. Int J Food Sci Technol, 46, 1661-1671.
  • Rega B, Fournier N, Guichard E. 2003. Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O). J Agric Food Chem, 51, 7092-7099.
  • Mehinagic E, Prost C, Demaimay M. 2003. Representativeness of apple aroma extract obtained by vacuum hydrodistillation: comparison of two concentration techniques. J Sci Food Agric, 68, 2411- 2415.
  • Mehinagic E, Prost C, Demainmay M. 2004. Optimization of extraction of apple aroma by dynamic hedspace and influence of saliva on extraction of volatiles. J Agric Food Chem, 52, 5175-5182.
  • Selli S, Cayhan GG. 2009. Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation-extraction (SDE) and GC-MS. Microchem J, 93, 232-23.
  • Prost C, Serot T, Demaimay M. 1998. Identification of the most potent odorants in wild and farmed cooked turbot (Scophtalamus maximus L.). J Agric Food Chem, 46, 3214-3219.
  • Prost C, Hallier A, Cardinal M, Serot T, Courcoux P. 2004. Effect of storage time on raw sardine (Sardina pilchardus) Flavor and aroma quality. J Food Sci, 69, 198-203.
  • Moreira RFA, De Maria CAB, Pietroluongo M, Trugo LC. 2010. Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions. Food Chem, 121, 697-704.
  • Bastos C, Alves R. 2003. Compostos volateis em meis florais. Quim. Nova 26:90-96.
  • Bonvehi JS, Manzanares AB, Vilar JMS. 2004. Quality evaluation of brom honey (Spartocytisus supranubius L) produced in Tenerife (The Canary Islands). J Sci Food Agric, 84: 1097-1104.
  • Alissandrakis E, Tarantilis PA, Pappas C, Harizanis PC, Polissiou M. 2009. Ultrasound-assisted extraction gas chromatography-mass spectrometry analysis of volatile compounds in unifloral thyme honey from Greece. Eur Food Res Technol, 229, 365- 373.
  • Moreira RFA, De Maria CAB. 2005. Investigation of the aroma compounds from headspace and aqueous solution from the cambará (Gochnatia Velutina) honey. Flavour Frag J, 20, 13-17.
  • Plutowska B, Chmiel T, Dymerski T, Wardencki W. 2011. A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography. Food Chem, 126, 1288-1298.
  • Escriche I, Visquert M, Juan-Borras M, Fito P, 2009. Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey. Food Chem, 112, 329-338.
  • Zhou Q, Wintersteen CL, Cadwallader KR. 2002. Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. J Agric Food Chem, 50, 2016-2021.
  • Moreira RFA, Trugo LC, Pietroluongo M, De Maria CAB. 2002. Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton Species) honeys. J Agric Food Chem, 50, 7616-7621.
  • Morrison RT, Boyd RN. 1992. Organic chemistry (1st ed.). Englewood Cliffs, New Jersey: Prentice Hall International, Inc. (p. 657).
  • Castro-Vazquez L, Diaz–Maroto MC, Perez- Coello MS. 2007. Aroma composition and new chemical markers of Spanish citrus honeys. Food Chem, 103, 601-606.
  • Etschmann MMW, Bluemke W, Sell D, Schrader J. 2002. Biotechnological production of 2-phenylethanol. Appl Microbiol Biotechnol, 59, 1-8. 38. Castro-Vazquez L, Perez-Coello MS, Cabezudo MD. 2003. Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques. Chromatographia, 57, 227-233.
  • Jerkovic I, Marijanovic Z, Staver M. 2011a. Screening of natural organic volatiles from Prunus mahaleb L. honey: coumarin and vomifoliol as nonspecific biomarkers. Molecules, 16, 2507- 2518. 40. Wolski T, Tambor K, Rybak-Chmielewska H, Kedzia B. 2006. Identification of honey volatile components by solid phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS). J Apic Sci, 50, 2, 115-126.
  • Vazquez L, Verdu A, Miquel A, Burlo F, Carbonell-Barrachina AA. 2007. Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turron. Eur Food Res Technol, 225, 757-767.
  • Jerkovic I, Kasum A, Marijanovic Z, Tuberoso CIG. 2011. Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity. Food Chem, 124, 401-410. 43. Guyot C, Bouseta A, Scheirman V, Collin S. 1998. Floral origin markers of chestnut and lime tree honeys. J Agric Food Chem, 46, 625-633.
  • Jerkovic I, Tuberoso CIG, Marijanovic Z, Jelic M, Kasum A. 2009. Headspace, volatile and semi-volatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin. Food Chem, 112, 239-245.
  • Alissandrakis E, Tarantilis PA, Pappas C, Harizanis PC, Polissiou M. 2011. Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds. Food Sci Technol, 44, 1042-1051.

Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi

Yıl 2012, Cilt: 37 Sayı: 3, 157 - 164, 01.06.2012

Öz

Bu çalışmada, Kayseri iline ait çiçek balının aroma maddeleri bileşimi gaz kromatografisi -kütle spektrometresi (GC-MS) yardımıyla incelenmiştir. Baldaki aroma maddeleri diklorometan çözgeni kullanılarak sıvı-sıvı ekstraksiyon yöntemiyle ekstrakte edilmiştir. Temsili test ile yapılan analiz sonuçlarına göre kullanılan ekstraksiyon yöntemiyle elde edilen aromatik ekstrakt, bal kokusuna oldukça benzer bulunmuştur. GC-MS analiz sonuçlarına göre çiçek balında 11 adet asit, 5 adet alkol, 5 adet aldehit, 4 adet keton, 3 adet terpen, 3 adet lakton, 3 adet fenol, 3 adet ester, 3 adet piran ve 1 adet norisoprenoid olmak üzere toplam 41 adet aroma maddesi belirlenmiştir.

Kaynakça

  • Kayacıer A, Karaman S. 2008. Balların reolojik karakterizasyonu. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum.
  • Hışıl Y, Börekçioğlu N. 1986. Balın bileşimi ve bala yapılan hileler. GIDA, 11 (2) 79-82.
  • Manyi-Loh CE, Ndip, RN, Clarke AM. 2011. Volatile compounds in honey: A review on their involvement in aroma, botanical origin determination and potential biomedical activities. Int J Mol Sci, 12, 9514-9532.
  • Soysal M. 2007. Balların uçucu bileşenlerinin gaz kromatografi-kütle spektrometri ile belirlenmesi. Adnan Menderes Üniversitesi Kimya Anabilim Dalı Yüksek Lisans Tezi.
  • Bayraktar D, Altuğ-Onoğur T. 2011. Investigation of the aroma impact volatiles in Turkish pine honey samples produced in Marmaris, Datça and Fethiye regions by SPME/GC/MS technique. Int J Food Sci Technol, 46, 1060-1065.
  • Kurt A, Yamankaradeniz R. 1982. Erzurum ili merkezinde tüketilen süzme ballar üzerinde bir araştırma. GIDA, 7 (3) 115-120.
  • Manzanares AB, Garcia ZH, Galdon BR, Rodriguez ER., Romero CD. 2011. Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition. Food Chem, 126, 664-672.
  • Cemeroğlu B. 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları. No:34.
  • Saxena S, Gautam S, Sharma A. 2010. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem, 118, 391-397.
  • Zappala M, Fallico B, Arena E, Verzera A. 2005. Methods for the determination of HMF in honey: a comparison. Food Control, 16, 273-277. 11. Jerkovic I, Tuberso CIG, Gugic M, Bubalo D. 2010. Composition of sulla (Hedysarum coronarium L.) honey solvent extractives determined by GC/MS: norisoprenoids and other volatile organic compounds. Molecules, 15, 6375-6385.
  • Van Ruth SM, Roozen JP, Posthumus MA. 1995. Instrumental and sensory evaluation of the flavour of dried french beans (Phaseolus vulgaris) influenced by storage conditions. J Agric Food Chem, 69, 1909-1914.
  • Kaakeh W, Gadelhak GG. 2005. Sensory evaluation and chemical analysis of Apis mellifera honey from the Arab gulf region. J Food Drug Anal, 13, 4, 331-337.
  • Feas X, Pires J, Iglesias A, Estevinho ML. 2010. Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food Chem Toxicol, 48, 3462-3470.
  • Gomes S, Dias LG, Moreira LL, Rodrigues P, Estevinho L. 2010. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food Chem Toxicol, 48, 544-548.
  • Codex Alimentarius 2001. Revised Codex Standard for Honey. Codex Stan 12-1981. Codex Alimentarius Comission. Rev. 1(1987), Rev. 2(2001).
  • Mercosur 1994. Technical Regulation of Identity and Honey Quality.
  • Isla MI, Craig A, Ordonez R, Zampini C, Saya- go J, Bedascarrasbure E, Alvarez A, Salomon V, Maldonado L. 2011. Physico chemical and bioactive properties of honeys from Northwestern Argentina. Food Sci Technol, 44, 1922-1930.
  • Bertoncelj J, Golob T, Kropf U, Korosec M. 2011. Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach. Int J Food Sci Technol, 46, 1661-1671.
  • Rega B, Fournier N, Guichard E. 2003. Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O). J Agric Food Chem, 51, 7092-7099.
  • Mehinagic E, Prost C, Demaimay M. 2003. Representativeness of apple aroma extract obtained by vacuum hydrodistillation: comparison of two concentration techniques. J Sci Food Agric, 68, 2411- 2415.
  • Mehinagic E, Prost C, Demainmay M. 2004. Optimization of extraction of apple aroma by dynamic hedspace and influence of saliva on extraction of volatiles. J Agric Food Chem, 52, 5175-5182.
  • Selli S, Cayhan GG. 2009. Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation-extraction (SDE) and GC-MS. Microchem J, 93, 232-23.
  • Prost C, Serot T, Demaimay M. 1998. Identification of the most potent odorants in wild and farmed cooked turbot (Scophtalamus maximus L.). J Agric Food Chem, 46, 3214-3219.
  • Prost C, Hallier A, Cardinal M, Serot T, Courcoux P. 2004. Effect of storage time on raw sardine (Sardina pilchardus) Flavor and aroma quality. J Food Sci, 69, 198-203.
  • Moreira RFA, De Maria CAB, Pietroluongo M, Trugo LC. 2010. Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions. Food Chem, 121, 697-704.
  • Bastos C, Alves R. 2003. Compostos volateis em meis florais. Quim. Nova 26:90-96.
  • Bonvehi JS, Manzanares AB, Vilar JMS. 2004. Quality evaluation of brom honey (Spartocytisus supranubius L) produced in Tenerife (The Canary Islands). J Sci Food Agric, 84: 1097-1104.
  • Alissandrakis E, Tarantilis PA, Pappas C, Harizanis PC, Polissiou M. 2009. Ultrasound-assisted extraction gas chromatography-mass spectrometry analysis of volatile compounds in unifloral thyme honey from Greece. Eur Food Res Technol, 229, 365- 373.
  • Moreira RFA, De Maria CAB. 2005. Investigation of the aroma compounds from headspace and aqueous solution from the cambará (Gochnatia Velutina) honey. Flavour Frag J, 20, 13-17.
  • Plutowska B, Chmiel T, Dymerski T, Wardencki W. 2011. A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography. Food Chem, 126, 1288-1298.
  • Escriche I, Visquert M, Juan-Borras M, Fito P, 2009. Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey. Food Chem, 112, 329-338.
  • Zhou Q, Wintersteen CL, Cadwallader KR. 2002. Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. J Agric Food Chem, 50, 2016-2021.
  • Moreira RFA, Trugo LC, Pietroluongo M, De Maria CAB. 2002. Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton Species) honeys. J Agric Food Chem, 50, 7616-7621.
  • Morrison RT, Boyd RN. 1992. Organic chemistry (1st ed.). Englewood Cliffs, New Jersey: Prentice Hall International, Inc. (p. 657).
  • Castro-Vazquez L, Diaz–Maroto MC, Perez- Coello MS. 2007. Aroma composition and new chemical markers of Spanish citrus honeys. Food Chem, 103, 601-606.
  • Etschmann MMW, Bluemke W, Sell D, Schrader J. 2002. Biotechnological production of 2-phenylethanol. Appl Microbiol Biotechnol, 59, 1-8. 38. Castro-Vazquez L, Perez-Coello MS, Cabezudo MD. 2003. Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques. Chromatographia, 57, 227-233.
  • Jerkovic I, Marijanovic Z, Staver M. 2011a. Screening of natural organic volatiles from Prunus mahaleb L. honey: coumarin and vomifoliol as nonspecific biomarkers. Molecules, 16, 2507- 2518. 40. Wolski T, Tambor K, Rybak-Chmielewska H, Kedzia B. 2006. Identification of honey volatile components by solid phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS). J Apic Sci, 50, 2, 115-126.
  • Vazquez L, Verdu A, Miquel A, Burlo F, Carbonell-Barrachina AA. 2007. Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turron. Eur Food Res Technol, 225, 757-767.
  • Jerkovic I, Kasum A, Marijanovic Z, Tuberoso CIG. 2011. Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity. Food Chem, 124, 401-410. 43. Guyot C, Bouseta A, Scheirman V, Collin S. 1998. Floral origin markers of chestnut and lime tree honeys. J Agric Food Chem, 46, 625-633.
  • Jerkovic I, Tuberoso CIG, Marijanovic Z, Jelic M, Kasum A. 2009. Headspace, volatile and semi-volatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin. Food Chem, 112, 239-245.
  • Alissandrakis E, Tarantilis PA, Pappas C, Harizanis PC, Polissiou M. 2011. Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds. Food Sci Technol, 44, 1042-1051.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Okşan Uçkun Bu kişi benim

Serkan Selli Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 37 Sayı: 3

Kaynak Göster

APA Uçkun, O. ., & Selli, S. . (2012). Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi. Gıda, 37(3), 157-164.
AMA Uçkun O, Selli S. Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi. GIDA. Haziran 2012;37(3):157-164.
Chicago Uçkun, Okşan, ve Serkan Selli. “Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi”. Gıda 37, sy. 3 (Haziran 2012): 157-64.
EndNote Uçkun O, Selli S (01 Haziran 2012) Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi. Gıda 37 3 157–164.
IEEE O. . Uçkun ve S. . Selli, “Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi”, GIDA, c. 37, sy. 3, ss. 157–164, 2012.
ISNAD Uçkun, Okşan - Selli, Serkan. “Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi”. Gıda 37/3 (Haziran 2012), 157-164.
JAMA Uçkun O, Selli S. Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi. GIDA. 2012;37:157–164.
MLA Uçkun, Okşan ve Serkan Selli. “Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi”. Gıda, c. 37, sy. 3, 2012, ss. 157-64.
Vancouver Uçkun O, Selli S. Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi. GIDA. 2012;37(3):157-64.

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