Stability of volatile compounds of honey during prolonged storage
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04163-0.pdf
Reference19 articles.
1. Alissandrakis E, Tarantilis PA, Pappas C et al (2011) Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds. LWT Food Sci Technol 44:1042–1051. https://doi.org/10.1016/J.LWT.2010.10.002
2. Barra MPG, Ponce-Díaz MC, Venegas-Gallegos C (2010) Volatile compounds in honey produced in the Central Valley of Ñuble Province, Chile. Chil J Agric Res 70:75–84. https://doi.org/10.4067/S0718-58392010000100008
3. Bianchin JN, Nardini G, Merib J et al (2014) Screening of volatile compounds in honey using a new sampling strategy combining multiple extraction temperatures in a single assay by HS-SPME–GC–MS. Food Chem 145:1061–1065. https://doi.org/10.1016/J.FOODCHEM.2013.08.139
4. Castro-Vázquez L, Díaz-Maroto MC, González-Viñas MA et al (2008) Influence of storage conditions on chemical composition and sensory properties of Citrus Honey. J Agric Food Chem 56:1999–2006. https://doi.org/10.1021/jf072227k
5. Castro-Vázquez L, Elena Alañon M, Gonzalez-Viñas MA, Soledad Pérez-Coello M (2012) Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures. Eur Food Res Technol 235:185–193. https://doi.org/10.1007/s00217-012-1756-1
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