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Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions by Ricardo F.A. Moreira; Carlos A.B. De Maria; Márcia Pietroluongo; Luiz C. Trugo is a Agricultural and Biological Sciences article available to read on EtoBox.

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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 6 months 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).

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Author

Ricardo F.A. Moreira; Carlos A.B. De Maria; Márcia Pietroluongo; Luiz C. Trugo

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2010

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)