Characterization of aroma-active compounds and stable carbon isotope ratios in Turkish pine honeys from two different regions


SELLİ S., GÜÇLÜ G., SEVİNDİK O., Yetisen M., Kelebek H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.45, no.8, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 8
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.14544
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Çukurova University Affiliated: Yes

Abstract

Turkey and Greece are the foremost countries in pine honey production, owing their reputation for this distinction to the natural distribution of pine (Pinus brutia and Pinus halepensis) trees found there. The aim of this study was to determine the effects of geographic differences on the aroma, aroma-active compounds, and other related properties of pine honey. Solvent-assisted flavor evaporation was applied to isolate aroma compounds in the pine honey samples. Aroma extract dilution analysis was used to screen the aroma-active compounds within the pine honey, using gas chromatography-mass spectrometry-olfactometry. Pine honey from the Marmaris region of Turkey had a total volatile concentration of twofold of that found in Turkey's Bolu region's honey. Phenylacetaldehyde, exhibiting a honey and caramel odor note, was the most important aroma-active compound found in both pine honey samples. Along with aroma-active compounds, carbon isotope values, the textural, and color properties of the pine honeys were determined and compared in this study.