Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity

Sardinian abbamele is a typical product obtained from the honey recuperation from combs (traditional procedure) or by concentration of the honey diluted in water (industrial procedure). Seven abbamele samples were obtained to study the volatiles’ composition, the presence of honey marker compounds a...

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Veröffentlicht in:	Food chemistry 2011, Vol.124 (1), p.401-410
Hauptverfasser:	Jerković, I., Kasum, A., Marijanović, Z., Tuberoso, C.I.G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Abbamele antioxidant activity Arbutus unedo Asphodelus biomarkers Citrus citrus peels DPPH and FRAP assay food composition free radical scavengers fructose furans gas chromatography GC and GC–MS glucose headspace analysis Headspace solid-phase microextraction (HS-SPME) heat treatment high performance liquid chromatography honey honey and bee products HPLC-DAD hydroxymethylfurfural mass spectrometry microextraction odor compounds odors phenolic compounds processing technology solid phase extraction terpenoids Ultrasonic solvent extraction (USE) volatile compounds
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