The Objective Assessment of Honey Aroma by Gas Chromatography
- 1 January 1963
- journal article
- research article
- Published by Taylor & Francis in Journal of Apicultural Research
- Vol. 2 (1) , 55-61
- https://doi.org/10.1080/00218839.1963.11100057
Abstract
Ether extraction of honey followed by gas liquid chromatography provides a simple procedure for the objective assessment of honey flavour. In honeys with a satisfactory flavour, 5-hydroxymethyl-furfuraldehyde (HMF) is the main volatile component, whereas in organoleptically unsatisfactory honeys the quantity of other high-boiling components exceeds the quantity of HMF. Organoleptic examination of the effluent from a gas-chromatographic column shows that the high-boiling volatiles of honey are responsible for the characteristic aroma.Keywords
This publication has 1 reference indexed in Scilit:
- Trennung von aromastoffen des honigs mit hilfe der gas-chromatographieJournal of Chromatography A, 1962