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Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

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Abstract

A comparative study of the temperature effect on the physicochemical parameters, volatile composition and sensory quality of heather honey stored during 1 year was performed. The temperatures evaluated were refrigerated (10 °C), room (20 °C) and high temperatures (40 °C). The cooling storage of heather honey presented advantages such as the retention of compounds like lilac aldehyde and lower looses of terpene derivatives, β-damascenone, benzaldehyde and phenylacetaldehyde, compared with other storage temperatures. Heather honey stored under room temperature showed significant increases in levels of 2-furanmethanol, furaneol, 2-methyl furancarboxylate, maltol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP). These compounds, whose concentrations were extremely high in honeys submitted at 40 °C, are suggested as useful indices of unsuitable storage temperature. Moreover, the occurrence of methyl cyclotene and ethyl cyclotene are proposed as new markers indicatives of over-heating treatment of honey. Sensory analysis showed that off-flavours such as medicine and toasted, detected in honeys submitted at 40 °C, began to be perceived in the samples stored at room temperature, while heather honeys refrigerated (10 °C) kept the organoleptic profile and quality similar to fresh heather honey.

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Acknowledgments

The authors are grateful to the INIA (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria) for financial support under the project API02-009.

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Authors and Affiliations

  1. Food Technology Area, Faculty of Chemistry, University of Castilla-La Mancha, Campus Universitario, s/n, 13071, Ciudad Real, Spain

    Lucía Castro-Vázquez, M. Elena Alañon, M. A. Gonzalez-Viñas & M. Soledad Pérez-Coello

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  1. Lucía Castro-Vázquez
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  2. M. Elena Alañon
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  3. M. A. Gonzalez-Viñas
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  4. M. Soledad Pérez-Coello
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Correspondence to Lucía Castro-Vázquez.

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Castro-Vázquez, L., Elena Alañon, M., Gonzalez-Viñas, M.A. et al. Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures. Eur Food Res Technol 235, 185–193 (2012). https://doi.org/10.1007/s00217-012-1756-1

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  • DOI: https://doi.org/10.1007/s00217-012-1756-1

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