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Media type:
E-Article
Title:
Volatile composition and key flavour compounds of spirits from unifloral honeys
Contributor:
Pino, Jorge A.;
Fajardo, Mario
imprint:
Wiley, 2011
Published in:International Journal of Food Science & Technology
Language:
English
DOI:
10.1111/j.1365-2621.2011.02586.x
ISSN:
1365-2621;
0950-5423
Origination:
Footnote:
Description:
<jats:title>Summary</jats:title><jats:p>The volatile components of industrially produced spirits from three unifloral honeys of <jats:italic>campanilla morada</jats:italic> (<jats:italic>Ipomoea crassicaulis</jats:italic> [Benth.] B.L. Robinson), citrus (<jats:italic>Citrus</jats:italic> spp. L.) and <jats:italic>romerillo de costa</jats:italic> (<jats:italic>Viguiera dentata</jats:italic> [Cav.] Spreng.) were studied by combined sensory and instrumental techniques. GC and GC‐MS analyses of the isolated extracts led to the detection of 205 volatile compounds, 150 of them were positively identified. In general, the most abundant classes were saturated alcohols, ethyl esters of saturated fatty acids and terpenes in all samples. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis of solvent extracts, by gas chromatography‐olfactometry and by odour activity values. Results indicated that 11 compounds: ethanol, ethyl esters of isopentanoic, hexanoic, octanoic and decanoic acids, 2‐phenylethyl acetate, (<jats:italic>E</jats:italic>)‐β‐damascenone, hotrienol, decanal, methyl anthranilate and ethyl (<jats:italic>E</jats:italic>)‐cinnamate were the most potent odorants in the honey spirits.</jats:p>