Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys

Detalhes bibliográficos
Autor(a) principal: Ribeiro,Mariana Carvalho
Data de Publicação: 2008
Outros Autores: Moreira,Ricardo Felipe Alves, De Maria,Carlos Alberto Bastos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100024
Resumo: The volatile compounds were isolated from the headspace fraction of "assa-peixe" honeys by adsorptive column chromatography, eluted with acetone and analysed by GC-FID and GC-MS. Volatile compounds were separated using a polar phase column. Low- and medium-boiling point volatile compounds predominated in the headspace. A large proportion of 3-penten-2-one (80.5 ± 13.9 µg.kg-1) and benzaldehyde (25.9 ± 4.2 µg.kg-1) was found in the headspace fraction, while 2-penten-1-ol, 3-hexenyl butanoate, octadecane and hexanoic acid (<0.01 µg.kg-1) were by far the less abundant volatile compounds. A total of 12 volatile compounds were identified and, among them, 5 compounds were reported as "assa-peixe" honey constituents for the first time. Of the 5 new volatile compounds reported, 3-penten-2-one, dodecane, tridecane and benzaldehyde were definitively identified in the headspace fraction of Brazilian "assa-peixe" honeys.
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spelling Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeysGC-MSheadspacearoma"assa-peixe" honeyThe volatile compounds were isolated from the headspace fraction of "assa-peixe" honeys by adsorptive column chromatography, eluted with acetone and analysed by GC-FID and GC-MS. Volatile compounds were separated using a polar phase column. Low- and medium-boiling point volatile compounds predominated in the headspace. A large proportion of 3-penten-2-one (80.5 ± 13.9 µg.kg-1) and benzaldehyde (25.9 ± 4.2 µg.kg-1) was found in the headspace fraction, while 2-penten-1-ol, 3-hexenyl butanoate, octadecane and hexanoic acid (<0.01 µg.kg-1) were by far the less abundant volatile compounds. A total of 12 volatile compounds were identified and, among them, 5 compounds were reported as "assa-peixe" honey constituents for the first time. Of the 5 new volatile compounds reported, 3-penten-2-one, dodecane, tridecane and benzaldehyde were definitively identified in the headspace fraction of Brazilian "assa-peixe" honeys.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2008-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100024Food Science and Technology v.28 n.1 2008reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612008000100024info:eu-repo/semantics/openAccessRibeiro,Mariana CarvalhoMoreira,Ricardo Felipe AlvesDe Maria,Carlos Alberto Bastoseng2008-04-28T00:00:00Zoai:scielo:S0101-20612008000100024Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2008-04-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys
title Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys
spellingShingle Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys
Ribeiro,Mariana Carvalho
GC-MS
headspace
aroma
"assa-peixe" honey
title_short Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys
title_full Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys
title_fullStr Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys
title_full_unstemmed Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys
title_sort Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys
author Ribeiro,Mariana Carvalho
author_facet Ribeiro,Mariana Carvalho
Moreira,Ricardo Felipe Alves
De Maria,Carlos Alberto Bastos
author_role author
author2 Moreira,Ricardo Felipe Alves
De Maria,Carlos Alberto Bastos
author2_role author
author
dc.contributor.author.fl_str_mv Ribeiro,Mariana Carvalho
Moreira,Ricardo Felipe Alves
De Maria,Carlos Alberto Bastos
dc.subject.por.fl_str_mv GC-MS
headspace
aroma
"assa-peixe" honey
topic GC-MS
headspace
aroma
"assa-peixe" honey
description The volatile compounds were isolated from the headspace fraction of "assa-peixe" honeys by adsorptive column chromatography, eluted with acetone and analysed by GC-FID and GC-MS. Volatile compounds were separated using a polar phase column. Low- and medium-boiling point volatile compounds predominated in the headspace. A large proportion of 3-penten-2-one (80.5 ± 13.9 µg.kg-1) and benzaldehyde (25.9 ± 4.2 µg.kg-1) was found in the headspace fraction, while 2-penten-1-ol, 3-hexenyl butanoate, octadecane and hexanoic acid (<0.01 µg.kg-1) were by far the less abundant volatile compounds. A total of 12 volatile compounds were identified and, among them, 5 compounds were reported as "assa-peixe" honey constituents for the first time. Of the 5 new volatile compounds reported, 3-penten-2-one, dodecane, tridecane and benzaldehyde were definitively identified in the headspace fraction of Brazilian "assa-peixe" honeys.
publishDate 2008
dc.date.none.fl_str_mv 2008-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100024
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100024
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612008000100024
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.28 n.1 2008
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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