Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.13/5222 |
Resumo: | Sugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and excellent aroma, associated to volatile organic compounds (VOCs) generated during the well-defined five stages of its traditional making process. The establishment of volatile profile throughout all SCH-making stages during four years, allowed the evaluation of the influence of each stage in the typical characterisitcs of SCH. One hundred eighthy seven VOCs were identified, being associated to several origins and formation pathways. VOCs formed during stage 1 and 2 were originate from raw material, and its oxidation (i.e. enzymatic browning) and thermal degradation (i.e. lipid oxidation, Maillard reactions, Strecker degradation). In stage 3 and 4, the caramelization and melanoidin degradation also occurred, while in stage 5, the thermal degradation continues, followed by microbial activity. Chemometric analysis allowed to identify 35 VOCs as potential markers for processing control by the producers and as guarantee of the typicality and authenticity of SCH. Based on the obtained results, we propose for the first time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation during the different steps of the SCH production. |
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Effect of processing and storage on the volatile profile of sugarcane honey: A four-year studySugarcane honeyMaking processStorageVolatile profileAuthenticity.Faculdade de Ciências Exatas e da EngenhariaCentro de Química da MadeiraSugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and excellent aroma, associated to volatile organic compounds (VOCs) generated during the well-defined five stages of its traditional making process. The establishment of volatile profile throughout all SCH-making stages during four years, allowed the evaluation of the influence of each stage in the typical characterisitcs of SCH. One hundred eighthy seven VOCs were identified, being associated to several origins and formation pathways. VOCs formed during stage 1 and 2 were originate from raw material, and its oxidation (i.e. enzymatic browning) and thermal degradation (i.e. lipid oxidation, Maillard reactions, Strecker degradation). In stage 3 and 4, the caramelization and melanoidin degradation also occurred, while in stage 5, the thermal degradation continues, followed by microbial activity. Chemometric analysis allowed to identify 35 VOCs as potential markers for processing control by the producers and as guarantee of the typicality and authenticity of SCH. Based on the obtained results, we propose for the first time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation during the different steps of the SCH production.ElsevierDigitUMaSilva, PedroFreitas, JorgeNunes, Fernando M.Câmara, José S.2023-06-12T13:22:34Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/5222engSilva, P., Freitas, J., Nunes, F. M., & Câmara, J. S. (2021). Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study. Food Chemistry, 365, 130457.10.1016/j.foodchem.2021.130457info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-17T05:58:42Zoai:digituma.uma.pt:10400.13/5222Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:00:46.844709Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study |
title |
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study |
spellingShingle |
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study Silva, Pedro Sugarcane honey Making process Storage Volatile profile Authenticity . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
title_short |
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study |
title_full |
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study |
title_fullStr |
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study |
title_full_unstemmed |
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study |
title_sort |
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study |
author |
Silva, Pedro |
author_facet |
Silva, Pedro Freitas, Jorge Nunes, Fernando M. Câmara, José S. |
author_role |
author |
author2 |
Freitas, Jorge Nunes, Fernando M. Câmara, José S. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
DigitUMa |
dc.contributor.author.fl_str_mv |
Silva, Pedro Freitas, Jorge Nunes, Fernando M. Câmara, José S. |
dc.subject.por.fl_str_mv |
Sugarcane honey Making process Storage Volatile profile Authenticity . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
topic |
Sugarcane honey Making process Storage Volatile profile Authenticity . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
description |
Sugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and excellent aroma, associated to volatile organic compounds (VOCs) generated during the well-defined five stages of its traditional making process. The establishment of volatile profile throughout all SCH-making stages during four years, allowed the evaluation of the influence of each stage in the typical characterisitcs of SCH. One hundred eighthy seven VOCs were identified, being associated to several origins and formation pathways. VOCs formed during stage 1 and 2 were originate from raw material, and its oxidation (i.e. enzymatic browning) and thermal degradation (i.e. lipid oxidation, Maillard reactions, Strecker degradation). In stage 3 and 4, the caramelization and melanoidin degradation also occurred, while in stage 5, the thermal degradation continues, followed by microbial activity. Chemometric analysis allowed to identify 35 VOCs as potential markers for processing control by the producers and as guarantee of the typicality and authenticity of SCH. Based on the obtained results, we propose for the first time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation during the different steps of the SCH production. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z 2023-06-12T13:22:34Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.13/5222 |
url |
http://hdl.handle.net/10400.13/5222 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Silva, P., Freitas, J., Nunes, F. M., & Câmara, J. S. (2021). Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study. Food Chemistry, 365, 130457. 10.1016/j.foodchem.2021.130457 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131676731768832 |