Aroma concentrate separated from an aqueous solution of Haze honey by adsorptive column chromatography had a stronger aroma intensity than that separated by a combination of a preliminary extraction with acetone and separation of volatile compounds from acetone extract by steam distillation extraction. A total of 130 compounds were identified, including 27 alcohols, 19 aldehydes, 9 ketones, 12 esters, 8 acids, 35 hydrocarbons, 10 furanoids or pyranoids, and 10 miscellaneous compounds. The sensory importance of the volatile compounds was investigated by sniffing the fractions separated by preparative gas chromatography. As a result, benzeneacetaldehyde, linalool, phenethyl alcohol, p -cresol, p -anisaldehyde, methyl- p -anisaldehydes, trimethoxybenzene, 5-hydroxy-2-methyl-4 H -pyran-4-one, and lilac aldehydes seemed to contribute to Haze honey aroma.
No takes yet. Share an insight, caveat, or question.
Shimoda et al. (1996) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: