Abstract
Commercially available bee pollen from Northwestern Greece was subjected to headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry (HS-SPME/GC–MS) analysis for the identification of its aroma compounds. Two different procedures were followed: (a) volatile compounds analysis of ground bee pollen and (b) volatile compounds analysis of aqueous solution (1:1, w/v) of ground bee pollen. The results showed that the volatile pattern of bee pollen was mainly dominated by aldehydes, followed by ketones, terpenoids, and minor contributions of other classes of volatile compounds. The aqueous medium affected the total volatile composition by means of increasing mainly the contribution of aldehydes to the total volatile pattern. However, aroma compounds, such as (E)-2-hexenal, γ-valerolactone, and γ-butyrolactone were not identified in the aqueous bee pollen solution. Based on the volatile compounds that were identified, the aroma profile of bee pollen may be characterized as ‘’green’, ‘’floral’’, and ‘’pleasant’’. Given the limited available literature in the analysis of volatile compounds of bee pollen and the use of bee pollen as a natural odorant, Greek bee pollen at different physical state may be proposed as a flavoring agent in different foodstuffs, depending however, on the goods of interest.
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Karabagias, I.K., Karabagias, V.K., Karabournioti, S. et al. Aroma identification of Greek bee pollen using HS-SPME/GC–MS. Eur Food Res Technol 247, 1781–1789 (2021). https://doi.org/10.1007/s00217-021-03748-4
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DOI: https://doi.org/10.1007/s00217-021-03748-4