Characterization of Botanical and Geographical Origin of Corsican “Spring” Honeys by Melissopalynological and Volatile Analysis

Foods

Yin Yang¹  Marie-José Battesti¹  Jean Costa¹ 

[1] Laboratory of Natural Product Chemistry, UMR CNRS 6134, Grimaldi Campus, Corsican University, BP 52, Corte 20250, France;

关键词: honey;    clementine and asphodel;    melissopalynological analysis;    HS-SPME;    GC;   

DOI  :  10.3390/foods3010128

来源: mdpi

【 摘 要 】

Pollen spectrum, physicochemical parameters and volatile fraction of Corsican “spring” honeys were investigated with the aim of developing a multidisciplinary method for the qualification of honeys in which nectar resources are under-represented in the pollen spectrum. Forty-one Corsican “spring” honeys were certified by melissopalynological analysis using directory and biogeographical origin of 50 representative taxa. Two groups of honeys were distinguished according to the botanical origin of samples: “clementine” honeys characterized by the association of cultivated species from oriental plain and other “spring” honeys dominated by wild herbaceous taxa from the ruderal and/or maquis area. The main compounds of the “spring” honey volatile fraction were phenylacetaldehyde, benzaldehyde and methyl-benzene. The volatile composition of “clementine” honeys was also characterized by three lilac aldehyde isomers. Statistical analysis of melissopalynological, physicochemical and volatile data showed that the presence of Citrus pollen in “clementine” honeys was positively correlated with the amount of linalool derivatives and methyl anthranilate. Otherwise, the other “spring” honeys were characterized by complex nectariferous species associations and the content of phenylacetaldehyde and methyl syringate.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.