Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS

文献类型： 外文期刊

第一作者： Wang, Xuan

作者： Wang, Xuan;Yan, Sha;Zhao, Wen;Wu, Liming;Tian, Wenli;Xue, Xiaofeng;Yan, Sha

作者机构：

关键词： Leucosceptrum canum Smith honey; Volatile components; Aroma; Linalool; Antibacterial activity

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 169 卷

页码：

收录情况： SCI

摘要： Monofloral honeys are highly valued for their unique flavors and potential health benefits. In this study, the aromatic attributes of rare Leucosceptrum canum Smith honey (LCH) were characterized by GC-MS coupled with GC-MS/MS. Based on their odor contribution rates (OCRs), linalool (74.22%), 3-methyl-1-butanol (18.19%), benzeneacetaldehyde (1.31%) and lilac aldehyde B (2.78%) were largely responsible for the unique and complex flavor of LCH - flowery, spicy, sweet, fruity and fresh. Compared to other tested honeys, linalool (0.18 mg/kg), which has known antibacterial properties, was higher in LCH. However, it was not the main antibacterial compound in LCH, suggesting as of now unknown antibacterial compounds. This study provides the first aro-matic profile of LCH, which will be useful for the authentication of LCH and for uncovering the mechanisms behind its perceived health benefits.

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