Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept
Brigitte Ruisinger & Peter Schieberle · Journal of Agricultural and Food Chemistry
Lifecycleactive
Published2012-05-02
DOI10.1021/jf3004477
Used by1 verified claim
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Aroma extract dilution analysis of unifloral rape honey ranked five odorants highest: (E)-β-damascenone (cooked apple-like), phenylacetic acid (honey-like), 4-methoxybenzaldehyde (aniseed-like), 3-phenylpropanoic acid (flowery, waxy) and 2-methoxy-4-vinylphenol (clove-like); a model mixture of the 12 odorants with odour activity values of at least 1 reproduced the honey's aroma.
Rape honey harvested in 2009, with the quantitative results confirmed on a honey from 2011; honeys from other flowers have different odorants.