Comparative Study on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral Sources.
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| Title: | Comparative Study on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral Sources. |
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| Authors: | Xu, Haoxiang1 (AUTHOR), Wang, Qingfeng1 (AUTHOR), Li, Ting1 (AUTHOR), Yu, Bo1 (AUTHOR), Zhao, Yuanfeng1 (AUTHOR), Jiang, Ran1 (AUTHOR), Zhou, Jing Rui1 (AUTHOR), Li, Juan2 (AUTHOR), Lei, Lu1 (AUTHOR) 673311654@qq.com, Dinçer, Cüneyt (AUTHOR) |
| Source: | Journal of Food Quality. 1/23/2025, Vol. 2025, p1-17. 17p. |
| Subjects: | Oxidant status, Amino acids, Leptospermum scoparium, Minerals, Ketones, Honey |
| Abstract: | This study compared the physicochemical properties and characteristic volatile compounds of honey samples from Guizhou, China (such as Dalbergia odorifera T, Rhus chinensis Mill, blueberry, and loquat honey), and Manuka honey. The moisture content, 5‐HMF, antioxidant capacity, sugars, amino acids, minerals, and volatile compounds were measured. The results indicated that all honey samples met the standards of the Chinese honey industry. Using GC × GC‐TOF MS technology, 927 volatile substances were detected in Dalbergia odorifera T. Chen honey, 930 in Manuka honey, 764 in Rhus chinensis Mill honey, 768 in blueberry honey, and 617 in loquat honey. The study described the volatile compounds and sensory characteristics of each honey. The main volatile compounds identified in all samples were hydrocarbons, aldehydes, esters, ketones, and alcohols, with predominant sensory flavors of sweet, green, and floral notes. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 183912830 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Comparative Study on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral Sources. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Xu%2C+Haoxiang%22">Xu, Haoxiang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Qingfeng%22">Wang, Qingfeng</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Ting%22">Li, Ting</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yu%2C+Bo%22">Yu, Bo</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhao%2C+Yuanfeng%22">Zhao, Yuanfeng</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jiang%2C+Ran%22">Jiang, Ran</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhou%2C+Jing+Rui%22">Zhou, Jing Rui</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Juan%22">Li, Juan</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lei%2C+Lu%22">Lei, Lu</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> 673311654@qq.com</i><br /><searchLink fieldCode="AR" term="%22Dinçer%2C+Cüneyt%22">Dinçer, Cüneyt</searchLink> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 1/23/2025, Vol. 2025, p1-17. 17p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Amino+acids%22">Amino acids</searchLink><br /><searchLink fieldCode="DE" term="%22Leptospermum+scoparium%22">Leptospermum scoparium</searchLink><br /><searchLink fieldCode="DE" term="%22Minerals%22">Minerals</searchLink><br /><searchLink fieldCode="DE" term="%22Ketones%22">Ketones</searchLink><br /><searchLink fieldCode="DE" term="%22Honey%22">Honey</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This study compared the physicochemical properties and characteristic volatile compounds of honey samples from Guizhou, China (such as Dalbergia odorifera T, Rhus chinensis Mill, blueberry, and loquat honey), and Manuka honey. The moisture content, 5‐HMF, antioxidant capacity, sugars, amino acids, minerals, and volatile compounds were measured. The results indicated that all honey samples met the standards of the Chinese honey industry. Using GC × GC‐TOF MS technology, 927 volatile substances were detected in Dalbergia odorifera T. Chen honey, 930 in Manuka honey, 764 in Rhus chinensis Mill honey, 768 in blueberry honey, and 617 in loquat honey. The study described the volatile compounds and sensory characteristics of each honey. The main volatile compounds identified in all samples were hydrocarbons, aldehydes, esters, ketones, and alcohols, with predominant sensory flavors of sweet, green, and floral notes. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/jfq/8880374 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 17 StartPage: 1 Subjects: – SubjectFull: Oxidant status Type: general – SubjectFull: Amino acids Type: general – SubjectFull: Leptospermum scoparium Type: general – SubjectFull: Minerals Type: general – SubjectFull: Ketones Type: general – SubjectFull: Honey Type: general Titles: – TitleFull: Comparative Study on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral Sources. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Xu, Haoxiang – PersonEntity: Name: NameFull: Wang, Qingfeng – PersonEntity: Name: NameFull: Li, Ting – PersonEntity: Name: NameFull: Yu, Bo – PersonEntity: Name: NameFull: Zhao, Yuanfeng – PersonEntity: Name: NameFull: Jiang, Ran – PersonEntity: Name: NameFull: Zhou, Jing Rui – PersonEntity: Name: NameFull: Li, Juan – PersonEntity: Name: NameFull: Lei, Lu – PersonEntity: Name: NameFull: Dinçer, Cüneyt IsPartOfRelationships: – BibEntity: Dates: – D: 23 M: 01 Text: 1/23/2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 01469428 Numbering: – Type: volume Value: 2025 Titles: – TitleFull: Journal of Food Quality Type: main |
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