Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico
The aim of this work was to characterise, physico-chemically, sugar composition and aroma profile of ten honey samples collected by small producers during two seasons and produced in different agricultural ecosystems from Tabasco State (Mexico). The mean values obtained for the physico-chemical para...
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| Veröffentlicht in: | International journal of food science & technology 2010-06, Vol.45 (6), p.1111-1118 |
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| container_title | International journal of food science & technology |
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| creator | Viuda-Martos, Manuel Ruiz-Navajas, Yolanda Zaldivar-Cruz, Juan M Kuri, Victor Fernández-López, Juana Carbonell-Barrachina, Ángel A Pérez-Álvarez, JoséÁ |
| description | The aim of this work was to characterise, physico-chemically, sugar composition and aroma profile of ten honey samples collected by small producers during two seasons and produced in different agricultural ecosystems from Tabasco State (Mexico). The mean values obtained for the physico-chemical parameters were: pH 3.63; 19.25% moisture; 78.8°Brix sugar; 0.64% ash; 0.25 mS cm⁻¹ electrical conductivity and 0.58 water activity. Based on colour parameters, Tabasco honeys can be placed in the group of dark honeys. In the analysed samples; fructose was the major sugar (39.45%), followed by glucose (35.74%) while sucrose only represented 2.93%. The volatile profiles of the ten honey samples were obtained by gas chromatography-mass spectrometry. All the honeys were characterised by their high contents of benzene and furan-related compounds. As a result, artisanal honeys from Tabasco (Mexico) can be considered to present a good level of quality. |
| doi_str_mv | 10.1111/j.1365-2621.2010.02243.x |
| format | Article |
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The mean values obtained for the physico-chemical parameters were: pH 3.63; 19.25% moisture; 78.8°Brix sugar; 0.64% ash; 0.25 mS cm⁻¹ electrical conductivity and 0.58 water activity. Based on colour parameters, Tabasco honeys can be placed in the group of dark honeys. In the analysed samples; fructose was the major sugar (39.45%), followed by glucose (35.74%) while sucrose only represented 2.93%. The volatile profiles of the ten honey samples were obtained by gas chromatography-mass spectrometry. All the honeys were characterised by their high contents of benzene and furan-related compounds. As a result, artisanal honeys from Tabasco (Mexico) can be considered to present a good level of quality.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2010.02243.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Oxford, UK : Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Confectionery products and chocolate industries, honey ; Food industries ; Fundamental and applied biological sciences. Psychology ; Honey ; physico-chemical parameters ; volatile compounds</subject><ispartof>International journal of food science & technology, 2010-06, Vol.45 (6), p.1111-1118</ispartof><rights>2010 The Authors. 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The mean values obtained for the physico-chemical parameters were: pH 3.63; 19.25% moisture; 78.8°Brix sugar; 0.64% ash; 0.25 mS cm⁻¹ electrical conductivity and 0.58 water activity. Based on colour parameters, Tabasco honeys can be placed in the group of dark honeys. In the analysed samples; fructose was the major sugar (39.45%), followed by glucose (35.74%) while sucrose only represented 2.93%. The volatile profiles of the ten honey samples were obtained by gas chromatography-mass spectrometry. All the honeys were characterised by their high contents of benzene and furan-related compounds. As a result, artisanal honeys from Tabasco (Mexico) can be considered to present a good level of quality.</description><subject>Biological and medical sciences</subject><subject>Confectionery products and chocolate industries, honey</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Honey</subject><subject>physico-chemical parameters</subject><subject>volatile compounds</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqNkU1vEzEQhi1EJULhN-AL6oVN_bX25lKpCjRtKXBoQo-jidcmGzbrYKci-ff1dquc64tHM-88M35NCOVszPM5X4-51GUhtOBjwXKWCaHkeP-GjI6Ft2TEJiUrSiXkO_I-pTVjTEijRmRxGcMG6TYG37SOYlfT7eqQGhsKu3KbxmLbF7cu7hqXaPAUc5Swy_lV6NyB-gygc1xisuEL_eH2ufcDOfHYJvfx5T4li6tv8-l1cfdrdjO9vCuskpUspHdKMGc0Cu-19GpS85ob59RScm0mzJXMMm3qmmk0gjNlOMel0roqba1qeUrOBm5e8d-jSzvYNMm6tsXOhccERinNS1FVWVkNShtDStF52MZmg_EAnEFvJKyh9wt6v6A3Ep6NhH1u_fwyJD8RWx-xs0069gthJlpInXUXg-5_dvLwaj7c3F7d92EGFAOgSTu3PwIw_gVtpCnh4ecM1Pev899TPoMy6z8Neo8B8E_MSy3uM1oyXqn8u0Y-AaLtniA</recordid><startdate>201006</startdate><enddate>201006</enddate><creator>Viuda-Martos, Manuel</creator><creator>Ruiz-Navajas, Yolanda</creator><creator>Zaldivar-Cruz, Juan M</creator><creator>Kuri, Victor</creator><creator>Fernández-López, Juana</creator><creator>Carbonell-Barrachina, Ángel A</creator><creator>Pérez-Álvarez, JoséÁ</creator><general>Oxford, UK : Blackwell Publishing Ltd</general><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7SS</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201006</creationdate><title>Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico</title><author>Viuda-Martos, Manuel ; Ruiz-Navajas, Yolanda ; Zaldivar-Cruz, Juan M ; Kuri, Victor ; Fernández-López, Juana ; Carbonell-Barrachina, Ángel A ; Pérez-Álvarez, JoséÁ</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4383-3fe420e76a2ff63f49d1d17ee4b316790e50c067dd06a72104711ab46685cd4d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>Confectionery products and chocolate industries, honey</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Honey</topic><topic>physico-chemical parameters</topic><topic>volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Viuda-Martos, Manuel</creatorcontrib><creatorcontrib>Ruiz-Navajas, Yolanda</creatorcontrib><creatorcontrib>Zaldivar-Cruz, Juan M</creatorcontrib><creatorcontrib>Kuri, Victor</creatorcontrib><creatorcontrib>Fernández-López, Juana</creatorcontrib><creatorcontrib>Carbonell-Barrachina, Ángel A</creatorcontrib><creatorcontrib>Pérez-Álvarez, JoséÁ</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Viuda-Martos, Manuel</au><au>Ruiz-Navajas, Yolanda</au><au>Zaldivar-Cruz, Juan M</au><au>Kuri, Victor</au><au>Fernández-López, Juana</au><au>Carbonell-Barrachina, Ángel A</au><au>Pérez-Álvarez, JoséÁ</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico</atitle><jtitle>International journal of food science & technology</jtitle><date>2010-06</date><risdate>2010</risdate><volume>45</volume><issue>6</issue><spage>1111</spage><epage>1118</epage><pages>1111-1118</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>The aim of this work was to characterise, physico-chemically, sugar composition and aroma profile of ten honey samples collected by small producers during two seasons and produced in different agricultural ecosystems from Tabasco State (Mexico). The mean values obtained for the physico-chemical parameters were: pH 3.63; 19.25% moisture; 78.8°Brix sugar; 0.64% ash; 0.25 mS cm⁻¹ electrical conductivity and 0.58 water activity. Based on colour parameters, Tabasco honeys can be placed in the group of dark honeys. In the analysed samples; fructose was the major sugar (39.45%), followed by glucose (35.74%) while sucrose only represented 2.93%. The volatile profiles of the ten honey samples were obtained by gas chromatography-mass spectrometry. All the honeys were characterised by their high contents of benzene and furan-related compounds. As a result, artisanal honeys from Tabasco (Mexico) can be considered to present a good level of quality.</abstract><cop>Oxford, UK</cop><pub>Oxford, UK : Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2010.02243.x</doi><tpages>8</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Biological and medical sciences Confectionery products and chocolate industries, honey Food industries Fundamental and applied biological sciences. Psychology Honey physico-chemical parameters volatile compounds |
| title | Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico |
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