Escriche Isabel, Conchado Andrea, Peral Ana María, Juan-Borrás Marisol
Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain; Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022 València, Spain.
Department of Applied Statistics and Operational Research, and Quality, Center for Quality and Change Management, Universitat Politècnica de València (UPV), Camino de Vera, s/n, 46022 València, Spain.
Food Res Int. 2023 Jun;168:112699. doi: 10.1016/j.foodres.2023.112699. Epub 2023 Mar 21.
The pollen analysis to classify monofloral honey is an unresolved challenge specially when the pollen is under-represented as the case of citrus honey. Thus, this study assesses the validity of the volatile fraction to differentiate types of honey, with special attention to markers compounds of citrus honey that could permit their distinction. Unsupervised analysis (PCA and HCA) showed that the volatile fraction of honey containing Citrus sp. pollen, undoubtedly differentiates it from other types of honey. An OPLS model focused on citrus honey selected 5 volatile compounds (of the 123 found in all samples by GC-MS) as significant predictors of the currently used value of methyl anthranilate obtained by HPLC. The joint detection of 4 lilac-aldehydes and the volatile methyl-anthranilate has the advantage of providing more precise information. Therefore, it could be proposed as a consistent marker to ensure the correct classification of citrus honey, fostering its labelling reliability.
通过花粉分析对单花蜂蜜进行分类是一项尚未解决的挑战，特别是当花粉含量较低时，如柑橘蜂蜜的情况。因此，本研究评估了挥发性成分在区分蜂蜜类型方面的有效性，特别关注柑橘蜂蜜的标志性化合物，这些化合物可以使其得以区分。无监督分析（主成分分析和聚类分析）表明，含有柑橘属植物花粉的蜂蜜的挥发性成分无疑使其与其他类型的蜂蜜区分开来。一个针对柑橘蜂蜜的正交偏最小二乘法模型从气相色谱 - 质谱法在所有样品中检测到的123种挥发性化合物中选择了5种作为通过高效液相色谱法获得的邻氨基苯甲酸甲酯当前使用值的重要预测指标。联合检测4种丁香醛和挥发性邻氨基苯甲酸甲酯具有提供更精确信息的优势。因此，它可以被提议作为一个一致的标志物，以确保柑橘蜂蜜的正确分类，提高其标签的可靠性。
