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Flavour Science
Kanjana Mahattanatawee
Pilar Ruiz Pérez-Cacho
Hortensia Galán Soldevilla
Russell L. Rouseff
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
ISBN
0128067373
9780128067376
URL
http://books.google.com.hk/books?id=-jZ1DAAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
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.