Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.11, sa.2, ss.512-522, 2017 (SCI-Expanded)
The aroma and aroma-active compounds of astragalus and citrus honeys were determined by GCMS-olfactometry (GC-MS-O). The honey extracts were obtained by two different extraction techniques including liquid-liquid extraction (LLE) and solid phase extraction (SPE), and compared to determine the more representative odour aromatic honey extract. According to sensory analysis, the aromatic extract (40 g honey with 22 mL water) obtained by LLE was the most similar of honey odour. The amount of aroma compounds of citrus honey (14391.6 mu g kg(-1)) was higher than astragalus honey (4270.1 mu g kg(-1)). Terpenes and acids in citrus honey and esters and aldehydes in astragalus honey were the most dominant aroma compounds. Aroma extract dilution analysis (AEDA) was used to determine the aroma-active compounds of honey samples. By application of AEDA on the aromatic extracts isolated by LLE, 12 aroma-active compounds in astragalus honey and 23 in citrus honey could be detected within a flavour dilution (FD) factor range of 8-128. On the basis of the FD factor, phenylethyl alcohol in both honeys was the most powerful key compound and was described as the flowery odour.