登入選單
返回Google圖書搜尋
其他書名
Chapter 49. Investigation of Four Tropical Unifloral Honey Aromas using Sensory and GC-Olfactometer Analyses
出版Elsevier Inc. Chapters, 2013-07-29
主題Science / Life Sciences / General
ISBN01280673739780128067376
URLhttp://books.google.com.hk/books?id=-jZ1DAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Sensory quantitative descriptive analysis and SPME GC-O were used to evaluate the volatiles in longan (Dimocarpus longan), lychee (Litchi chinensis), coffee (Coffea arabica), and common floss (Eupatorium odoratum L.) honeys. Longan honey was described as floral with balsamic, figs, and chemical notes. Lychee honey had a balsamic, woody floral odor. Coffee honey had peaches and toasted malt odors. Common floss honey had a dried fig odor with an animal note. There were 23, 22, 18, and 14 GC-O volatiles in longan, lychee, coffee, and common floss honey, respectively. Eight aroma-active compounds were common to all four honeys.