Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-04037-4.pdf
Reference41 articles.
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2. Aliferis KA, Tarantilis PA, Harizanis PC, Alissandrakis E (2010) Botanical discrimination and classification of honey samples applying gas chromatography/mass spectrometry fingerprinting of headspace volatile compounds. Food Chem 121:856–862
3. Baroni MV, Nores ML, Díaz MDP, Chiabrando GA, Fassano JP, Costa C, Wunderlin DA (2006) Determination of volatile organic compound patterns characteristic of five unifloral honey by solid-phase microextraction−gas chromatography−mass spectrometry coupled to chemometrics. J Agric Food Chem 54:7235–7241
4. Bonvehi JS, Coll FV (2003) Flavour index and aroma profiles of fresh and processed honeys. J Sci Food Agric 83:275–282
5. Castro-Vázquez L, Díaz-Maroto MC, González-Viñas MA, Pérez-Coello MS (2009) Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. Food Chem 112:1022–1030
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