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Stability of volatile compounds of honey during prolonged storage

  • Priscila Missio da Silva
  • Luciano Valdemiro Gonzaga
  • Mônia Stremel de Azevedo
  • Fabíola Carina BilucaEmail author
  • Mayara Schulz
  • Ana Carolina Oliveira Costa
  • Roseane FettEmail author
Short Communication
  • 15 Downloads

Abstract

The aim of the study was to identify, via headspace solid phase microextraction and gas chromatography–mass spectrometry, volatile compounds in eight no processing Apis mellifera L. honey samples produced in the state of Santa Catarina, Brazil, and monitor their stability over 540 days of storage at 20 ± 4 °C, searching for possible degradation indicators compounds. The result of the initial analysis showed the presence of 32 volatile compounds and 24 were selected for the evaluation of the behavior over the storage. The volatiles cis- and trans-linalool oxide and hotrienol showed increased over 540 days, except for one sample, which showed a decrease in the cis- and trans- linalool oxide contents. Other compounds (ethyl acetate, 1-hexanol. 2-ethyl, benzoic acid. ethyl ester, butanoic acid. 3-methyl, butanoic acid. 2-methyl, and salicylic acid. tert.-butyl ester) were detected in at least one sample from 360 days of storage. Considering the storage system applied, the compounds cis- and trans-linalool oxide and hotrienol, which were found in all samples and times evaluated, can be considered possible indicators compounds of degradation of honey.

Keywords

Honey Volatile compounds Aroma compounds Degradation Storage 

Notes

Acknowledgements

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001. The authors wish to thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Amparo à Pesquisa do Estado de Santa Catarina (FAPESC) for fellowships and financial support.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Laboratory of Food Chemistry, Department of Food Science and TechnologyFederal University of Santa CatarinaFlorianópolisBrazil

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