Abstract
Aroma concentrate separated from an aqueous solution of Haze honey by adsorptive column chromatography had a stronger aroma intensity than that separated by a combination of a preliminary extraction with acetone and separation of volatile compounds from acetone extract by steam distillation extraction. A total of 130 compounds were identified, including 27 alcohols, 19 aldehydes, 9 ketones, 12 esters, 8 acids, 35 hydrocarbons, 10 furanoids or pyranoids, and 10 miscellaneous compounds. The sensory importance of the volatile compounds was investigated by sniffing the fractions separated by preparative gas chromatography. As a result, benzeneacetaldehyde, linalool, phenethyl alcohol, p-cresol, p-anisaldehyde, methyl-p-anisaldehydes, trimethoxybenzene, 5-hydroxy-2-methyl-4H-pyran-4-one, and lilac aldehydes seemed to contribute to Haze honey aroma.
| Original language | English |
|---|---|
| Pages (from-to) | 3913-3918 |
| Number of pages | 6 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 44 |
| Issue number | 12 |
| DOIs | |
| Publication status | Published - Dec 1996 |
All Science Journal Classification (ASJC) codes
- Chemistry(all)
- Agricultural and Biological Sciences(all)