Stability of volatile compounds of honey during prolonged storage.

The aim of the study was to identify, via headspace solid phase microextraction and gas chromatography-mass spectrometry, volatile compounds in eight no processing Apis mellifera L. honey samples produced in the state of Santa Catarina, Brazil, and monitor their stability over 540 days of storage at 20 ± 4 °C, searching for possible degradation indicators compounds. The result of the initial analysis showed the presence of 32 volatile compounds and 24 were selected for the evaluation of the behavior over the storage. The volatiles cis- and trans-linalool oxide and hotrienol showed increased over 540 days, except for one sample, which showed a decrease in the cis- and trans- linalool oxide contents. Other compounds (ethyl acetate, 1-hexanol. 2-ethyl, benzoic acid. ethyl ester, butanoic acid. 3-methyl, butanoic acid. 2-methyl, and salicylic acid. tert.-butyl ester) were detected in at least one sample from 360 days of storage. Considering the storage system applied, the compounds cis- and trans-linalool oxide and hotrienol, which were found in all samples and times evaluated, can be considered possible indicators compounds of degradation of honey. © Association of Food Scientists & Technologists (India) 2019.

Citation

Priscila Missio da Silva, Luciano Valdemiro Gonzaga, Mônia Stremel de Azevedo, Fabíola Carina Biluca, Mayara Schulz, Ana Carolina Oliveira Costa, Roseane Fett. Stability of volatile compounds of honey during prolonged storage. Journal of food science and technology. 2020 Mar;57(3):1167-1182

PMID: 32123438

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