Investigation of sensory profiling and aroma volatiles changes during chaste honey natural ripening using electronic nose, electronic tongue and GC-O-MS

文献类型： 外文期刊

第一作者： Sun, Dandan

作者： Sun, Dandan;Ren, Caijun;Li, Qiangqiang;Wang, Miao;Qi, Suzhen;Wu, Liming;Zhao, Liuwei

作者机构：

关键词： Chaste honey; Aromatic characteristics; Ripening process

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 147 卷

页码：

收录情况： SCI

摘要： The volatile composition of honey influences its complex intrinsic flavor. In this study, gas chromatographyolfactometry-mass spectrometry (GC-O-MS) combined with electronic nose and electronic tongue technology was used to investigate the evolution of flavor characteristics and aroma volatile profiles in chaste honey at different ripening stages. The results showed that electronic nose and electronic tongue could be used to distinguish chaste honey at different stages of maturity. We identified 206 volatile compounds in chaste honey at different ripening stages using GC-O-MS. Among these, 59 annotated compounds were recognized as aroma-active compounds, with benzeneacetaldehyde, benzaldehyde and benzeneethanol emerging as the three most aromatic compounds throughout all stages. Quantitative analysis of the top 20 compounds revealed that benzeneacetaldehyde was the primary aromatic compound that increased, potentially due to the high phenylalanine content in chaste honey. Our highlight the aroma characteristics of chaste honey during ripening and offer new insights into honey quality control.

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