Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions-Reference-Cited by-同舟云学术

Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions

Published:2021-11-30 Issue: Volume: Page:
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Karabagias Ioannis K.^ORCID

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/s00217-021-03921-9.pdf

Reference24 articles.

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2. Jerković J, Mastelić J, Marijanović Z (2006) A variety of volatile compounds as markers in unifloral honey from Dalmatian sage (Salvia officinalis L.). Chem Biodivers 3:1307–1316

3. Castro-Vázquez L, Díaz-Maroto MC, Pérez-Coello MS (2007) Aroma composition and new chemical markers of Spanish citrus honeys. Food Chem 103(2):601–606

4. Bianchi F, Careri M, Musci M (2005) Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey: characterisation of aroma compounds by dynamic headspace extraction and gas chromatography–mass spectrometry. Food Chem 89(4):527–532

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(4):1022–1030

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