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

  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},
  pages={2533 - 2544}
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… 
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