Dynamic variation in the aroma characteristics of Rhus chinensis honey at different stages after capping

文献类型： 外文期刊

第一作者： Li, Hongxia

作者： Li, Hongxia;Lang, Yaning;Liu, Zhaolong;Song, Mei;Jiang, Ao;Li, Na;Chen, Lanzhen;Li, Hongxia;Lang, Yaning;Liu, Zhaolong;Song, Mei;Jiang, Ao;Li, Na;Chen, Lanzhen

作者机构：

关键词： Rhus chinensis honey; Capping; Aroma characteristics; Potential markers; Metabolic pathways

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 449 卷

页码：

收录情况： SCI

摘要： The ripening characteristics after capping of honey are favourable for improving its quality. However, research on the variation and formation of aroma characteristics of honey in this process is lacking. Therefore, the present study was carried out with different stages of Rhus chinensis honeys (RCHs) after capping and identified 192 volatiles with varying levels of concentration. "Fruity " was the main aroma characteristic of RCHs at different stages after capping, mainly contributed by ( E )- beta-damascenone. Methyl salicylate might be a potential indicator for differentiating RCHs at different stages after capping. The metabolic pathway analyses revealed that the aroma compounds in RCHs undergo transformation at different stages after capping, which subsequently affects its aroma characteristics formation. This work is the first to study the dynamic changes in honey aroma characteristics after capping from multiple perspectives, and the results are of great significance for understanding the aroma characteristics after capping and quality control of honey.

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