Csóka Mariann, Végh Rita, Sipos László
Department of Nutrition Science, Institute of Food Science and Technology Hungarian University of Agriculture and Life Sciences Budapest Hungary.
Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology Hungarian University of Agriculture and Life Sciences Budapest Hungary.
Food Sci Nutr. 2024 Dec 25;13(1):e4707. doi: 10.1002/fsn3.4707. eCollection 2025 Jan.
The volatile profile of bee pollen samples from Central and Eastern Europe was investigated by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sampling conditions were optimized for the extraction of volatiles. Pollen odorants were extracted with six different fiber coatings, five various extraction times, three diverse extraction temperatures and three differing desorption times. The most effective combination was the application of divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber coating used at 60°C for 30 min for extraction and 1 min for desorption. The optimized method was applied to investigate the volatile profile of 14 pollen samples (three rapeseed, musk thistle, rock-rose, traveler's joy, dropwort, honey locust, sunflower, red poppy, phacelia, sweet cherry, wild blackberry, and dandelion). The volatile profiles of bee pollens were different and were crucially depended on botanical origin. The aroma activity of the samples was generated by 31.0%-48.3% of total volatiles. The number of the identified odorants were between 75 and 101 in the pollen samples by GC-MS, of which 26-42 were aroma-active. The volatile organic compounds (VOCs) were classified into 13 different chemical classes. In most pollen, fatty acids were the predominant volatiles (14.87%-50.58%), while in some samples esters were the most abundant odorants (4.09%-45.46%). Panelists confirmed the presence of six main sensory characteristics described as "green/sour", "fruity", "spicy/herbal", "earthy/mushroom", "sweet/baked/caramel/honey", and "floral" compounds. These results establish the flavor wheel suitable for the comprehensive sensory description of pollen pellets from individual plant species. All samples contained characteristic odorants that may help in their botanical identification.
采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱-嗅闻联用技术（GC-MS-O）对中东欧地区蜂花粉样本的挥发性成分进行了研究。对挥发性成分的萃取条件进行了优化。采用六种不同的纤维涂层、五种不同的萃取时间、三种不同的萃取温度和三种不同的解吸时间来萃取花粉中的气味物质。最有效的组合是使用二乙烯基苯/碳分子筛/聚二甲基硅氧烷（DVB/CAR/PDMS）纤维涂层，在60°C下萃取30分钟，解吸1分钟。将优化后的方法应用于14个花粉样本（三个油菜籽、麝香蓟、岩蔷薇、铁线莲、水杨梅、刺槐、向日葵、虞美人、天蓝苜蓿、甜樱桃、野黑莓和蒲公英）挥发性成分的研究。蜂花粉的挥发性成分各不相同，且主要取决于植物来源。样本中31.0%-48.3%的总挥发性成分产生了香气活性。通过GC-MS在花粉样本中鉴定出的气味物质数量在75至101种之间，其中26-42种具有香气活性。挥发性有机化合物（VOCs）被分为13种不同的化学类别。在大多数花粉中，脂肪酸是主要的挥发性成分（14.87%-50.58%），而在一些样本中，酯类是含量最高的气味物质（4.09%-45.46%）。小组成员确认了六种主要的感官特征，分别描述为“绿色/酸味”、“水果味”、“辛辣/草本味”、“泥土/蘑菇味”、“甜/烘焙/焦糖/蜂蜜味”和“花香”化合物。这些结果建立了适用于对单个植物物种花粉颗粒进行全面感官描述的风味轮。所有样本都含有有助于其植物鉴定的特征性气味物质。
