Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, Brazil.
Brazilian Agricultural Research Corporation, Embrapa Tropical Agribusiness (Embrapa Tropical), Fortaleza, Brazil.
J Sci Food Agric. 2019 Jul;99(9):4493-4497. doi: 10.1002/jsfa.9647. Epub 2019 Apr 10.
The quality and power of each odorous volatile present in the headspace of unifloral honey velame branco (Croton heliotropiifolius Kunth) prepared by stingless uruçu (Melipona scutellaris Latrelle) were evaluated using the gas chromatography-olfactometry Osme technique. Five trained panellists evaluated the sensory chromatographic effluent in three replications, and the results were integrated by SCDTI software.
Of the 42 compounds identified in the chromatogram, 17 odorous stimuli were detected by the sensory panel. Among these compounds, the most odoriferous impacts were pentanoate acetate 'ripe fruit', safranal green, medicinal plant and methyl eugenol 'clove, tea'. The furaneol compounds, hotrienol and benzaldehyde showed aroma notes associated with honey.
These results are important since, in addition to revealing the presence of compounds that are not identified by other analytical methods, they can also assist in the verification of monofloral honeys compliance. © 2019 Society of Chemical Industry.
采用气相色谱-嗅闻法 Osme 技术评估由无刺蜂（Melipona scutellaris Latrelle）酿造的单花蜜 velame branco（Croton heliotropiifolius Kunth）中每个芳香味挥发性物质的质量和强度。5 名经过培训的品尝员在三次重复中评估感官色谱流出物，结果由 SCDTI 软件集成。
在色谱图中鉴定出的 42 种化合物中，有 17 种气味刺激物被感官小组检测到。在这些化合物中，最有气味的影响是戊酸乙酯 '成熟水果'、藏红花醛绿色、药用植物和甲基丁香酚 '丁香、茶'。呋喃醇化合物、热醇和苯甲醛显示出与蜂蜜相关的香气。
这些结果很重要，因为它们不仅揭示了其他分析方法未识别的化合物的存在，还可以帮助验证单花蜜的合规性。© 2019 化学工业协会。
