Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties

Abstract

AbstractBACKGROUNDAroma is one of the most important quality criterion of different honeys and even defines their merchant value. The composition of volatile compounds, especially the characteristic odor‐active compounds, contributes significantly to the aroma of honey. Evodia rutaecarpa (Juss) Benth honey (ERBH) is a special honey in China with unique flavor characteristics. However, no work in the literature has investigated the volatile compounds and characteristic odor‐active compounds of ERBHs. Therefore, it is imperative to conduct systematic investigation into the volatile profile, odor‐active compounds and odor properties of ERBHs.RESULTSThe characteristic fingerprint of ERBHs was successfully constructed with 12 characteristic peaks and a similarity range of 0.785–0.975. In total, 297 volatile compounds were identified and relatively quantified by headspace solid‐phase microextraction coupled with gas chromatography quadrupole time‐of‐flight mass spectrometry, of which 61 and 31 were identified as odor‐active compounds by relative odor activity values and GC‐olfactometry analysis, respectively, especially the common 22 odor‐active compounds (E)‐β‐damascenone, phenethyl acetate, linalool, cis‐linalool oxide (furanoid), octanal, hotrienol, trans‐linalool oxide (furanoid), 4‐oxoisophorone and eugenol, etc., contributed significantly to the aroma of ERBHs. The primary odor properties of ERBHs were floral, followed by fruity, herbaceous and woody aromas. The partial least‐squares regression results showed that the odor‐active compounds had good correlations with the odor properties.CONCLUSIONIdentifying the aroma differences of different honeys is of great importance. The present study provides a reliable theoretical basis for the quality and authenticity of ERBHs. © 2023 Society of Chemical Industry.