Compostos volateis de meis de eucalipto e laranja

AUTOR(ES)
DATA DE PUBLICAÇÃO

1996

RESUMO

Volatile compounds of orange and eucalyptus honey from São Paulo and Minas Gerais were isolated by a Dinamic Headspace methodology on porapak Q, and separated by high resolution gas chromatography. The best solvent and the best time for concentration of the volatile compounds on Porapak Q were determined by analysing both the obtained chromatogram, and the characteristic honey aroma of the isolated volatiles. Twenty one peaks representative of the volatile compounds were detected in the eucalyptus honey, from which nonanal, 2-heptanone, 2-heptanol, octanol and nonanol were identified by mass espectrometry and Kovats index . In orange honey another 21 peaks representative of the volatile compounds were detected, from which benzaldehyde, cis linalool oxide, n-heptanal, 6-methyl-5-hepthen-2-one, octanal, phenylacetaldehyde, 2-isononenal, and 1-p-menthen-9-al were identified as described above. Phenylacetaldehyde was the major compound in both orange honeys analysed.The volatile composition differed according to the floral souce of the honeys. The sensorial description of eucalyptus and orange honey obtained by Quantitative Descriptive Analysis showed that the terms "burned" and "medicine " were related to eucalyptus honey, while "wax" and "floral " were related to orange honey.The Principal Component Analysis showed that these honeys could be classified according to these terms. Among the identified compounds, nonanal and nonanol were important to the characteristic aroma of eucalyptus honey, and were described as "eucalyptus" and "medicine" respectively. Phenylacetaldehyde and benzaldehyde were important compounds to the orange honey aroma, as they were described as "floral” and "citric" by the technique of "sniffing", respectively." The effect of processing and storage on honey volatile composition were studied. The honey was extracted from the honey comb, then heated to 40°C/3 hours. The processing steps led to significative changes in eucalyptus honey volatile compounds. The storage of the honey during 1, 2 or 3 months under ambient temperature or refrigerated temperature led to changes in the volatile profile of the honey samples as compared to the volatile profile of the honey extracted from the honeycomb, and these changes were more important at room temperature. A new compound was detected after 3 months storage of orange honey. The volatile compounds profile of some comercial eucalyptus and orange honeys were also analysed. The volatile compounds of eucalyptus honey showed great variability between the honey samples, and the nonanal compound, which was sensorially important (described as "eucalyptus"), was at a lower relative percentage than that of the honey extracted directly from the honeycomb. The orange honey sample showed an equivalent qualitative profile, and phenylacetaldheyde, which was the major volatile of the honey extracted from the honeycomb, and a very important compound to the characteristic aroma (described as "floral"), decreased its relative abundance for all the honey samples as compared to the honey extracted directly from the honeycomb.

ASSUNTO(S)

mel avaliação sensorial analise instrumental

ACESSO AO ARTIGO

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