• DOI:10.1007/s00217-021-03817-8
• Corpus ID: 235801671

Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies

@article{Duru2021CharacterizationOV,
  title={Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies},
  author={Mehmet Emin Duru and Meltem Taş and Fatih Çayan and Selçuk K{\"u}ç{\"u}kaydın and G{\"u}lsen Tel‐Çayan},
  journal={European Food Research and Technology},
  year={2021},
  volume={247},
  pages={2533 - 2544}
}

• M. Duru, Meltem Taş, +2 authors Gülsen Tel‐Çayan
• Published 12 July 2021
• European Food Research and Technology

Pine honey is highly appreciated by consumers because of its non-crystallization, appearance, color, taste, and unique aroma. The objective of this study was to investigate the volatile compounds of pine honeys from 23 stations from 7 regions in Turkey’s Aegean and Mediterranean regions. Solid-phase microextraction, followed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS) systems were used to determine volatile compounds qualitatively and quantitatively. A total of 32 volatile compounds were identified and octanol, nonanol, 4,4,7-α-trimethyl 2,4,5,6,7-α-hexahydro-1-benzofuran-2-yl-methanol, benzaldehyde, octanal, phenylacetaldehyde, nonanal, decanal, 2-nonanone, 4-oxoisophorone, methyl salicylate, α-pinene, β-pinene, limonene, cis-linalool oxide, borneol, 1,8-cineole, and β-damascenone were found to be common volatile compounds. The classification based on the geographical origin of pine honey samples was determined using principal component analyses (PCA) and hierarchical clustering analyses (HCA). These results revealed that nonanal, nonanol, octanol, decanal, phenylacetaldehyde, benzaldehyde, octanal, α-pinene, 4-oxoisophorone, methyl salicylate, isopropyl myristate, limonene, and β-damascenone could be used as marker compounds in Turkish pine honeys.