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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1007/jhep07(2012)010

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ISSN

1438-2385

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Ultrasoundassisted extraction gas chromatography–

Authors: Eleftherios Alissandrakis Petros A Tarantilis Christos Pappas Paschalis C Harizanis Moschos Polissiou
Publish Date: 2009/04/07
Volume: 229, Issue: 3, Pages: 365-373
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Abstract

The volatile fraction of unifloral Greek thyme honey was investigated by means of ultrasoundassisted extraction followed by GC–MS analysis Phenolic compounds were the most abundant followed by short chain fatty acids In total 14 compounds are proposed as potent botanical markers for thyme honey 12 of which are phenolics Among them 3hydroxy4phenyl2butanone and 3hydroxy1phenyl2butanone were the most important as their concentration averages more than 35 mg/kg of honey Significant average proportions were found for 1phenyl23butanedione 3hydroxy4phenyl3buten2one 345trimethoxybenzaldehyde and 345trimethoxybenzoic acid Minor phenolics with statistical significance p  00001 are phenylacetonitrile vanillin 4hydroxyphenylethanol 4hydroxyphenylacetonitrile and 2hydroxyacetophenone Phenylacetaldehyde a common honey constituent is present at higher concentrations in thyme honey p  00001 Important nonphenolic components are 2methylpropionic acid which was found at higher proportions in thyme honey p = 0002 and 44hydroxy226trimethyl7oxabicyclo410hept1yl3buten2one a norisoprenoid found solely in this type of honey

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