61B-20 |
Quality evaluation of Korean honeys by headspace analyses |
J. P. Kim1, E. C. Shin1, Y. B. LEE1, J. Y. Yang1, and H. J. Cho2. (1) Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University, Pusan, 608-737, South Korea, (2) National Agricultural Cooperative Federation Food Research Institute, Agricultural Cooperative College, Goyang, Kyongki-do, 412-707, Korea, Goyang, 412-707, South Korea Honey is a viscous and dark golden sweetner made in the honey sacs of various bees from the nectar of flowers. The quality of Korean honeys is commonly determined by color evaluation, carbon isotope analysis and others. Another important index on honey quality is aroma which depends on the kinds and amounts of volatile compounds. The objectives of this study were to identify volatile compounds of Korean honeys produced from chestnut, acacia and tangerine flowers, and to compare their volatile compounds by a purge and trap concentrator (DHS, LSC3000, Tekmann, USA) with those by solid phase microextraction (SPME). Volatile compounds of Korean honeys were isolated by purging N©ügas at 60°É for 1 hour in the concentrator and by using SPME at the optimum absorption condition of SPME at 60°É, 40min and 40ml/min N©üpurging rate. Each isolates were separated and identified by gas chromatography (HP5890A plus, USA) and mass selective detector (HP-5972, USA), respectively. Alcohol compounds having a lower boiling point were extracted a lot by the concentrator, while many volatile compounds with higher were isolated by SPME. Forty five volatile compounds were identified from Korean honeys by headspace analyses and ten compounds were detected commonly in four kinds of Korean honeys. The numbers of the identified volatile compounds from chestnut, acacia, native-bee and tangerine honeys were 36, 23, 19 and 19, respectively. The results of each method will provide the basis of quality evaluation of honeys and also can apply to control other honey-flavored food products. Flavor evaluation on the difference in isolating volatile compounds by the purge & trap concentrator and SPME will help to choose a right choice for evaluating headspace volatile compounds of other food products.
Session 61B, Food Chemistry: Flavor and aroma chemistry
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