Characterization of aroma-active compounds and stable carbon isotope ratios in Turkish pine honeys from two different regions

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridYetisen, Mehmet/0000-0001-8347-4081
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorSelli, Serkan
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSevindik, Onur
dc.contributor.authorYetisen, Mehmet
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:44:54Z
dc.date.available2025-01-06T17:44:54Z
dc.date.issued2021
dc.description.abstractTurkey and Greece are the foremost countries in pine honey production, owing their reputation for this distinction to the natural distribution of pine (Pinus brutia and Pinus halepensis) trees found there. The aim of this study was to determine the effects of geographic differences on the aroma, aroma-active compounds, and other related properties of pine honey. Solvent-assisted flavor evaporation was applied to isolate aroma compounds in the pine honey samples. Aroma extract dilution analysis was used to screen the aroma-active compounds within the pine honey, using gas chromatography-mass spectrometry-olfactometry. Pine honey from the Marmaris region of Turkey had a total volatile concentration of twofold of that found in Turkey's Bolu region's honey. Phenylacetaldehyde, exhibiting a honey and caramel odor note, was the most important aroma-active compound found in both pine honey samples. Along with aroma-active compounds, carbon isotope values, the textural, and color properties of the pine honeys were determined and compared in this study. Practical applications Pine honey, especially in Turkey and Greece, has gained growing interest from both producers and consumers. Until recently, there has been a lack of information about its aroma-active compounds and some physicochemical characteristics. Therefore, this study focused on determining the aroma-active compounds, carbon isotope values, and textural properties of pine honey obtained from two different regions of Turkey. The results of this analysis showed that there are obvious differences in the types and content levels of volatile and aroma-active components found in the pine honey samples, depending on the region from which the honey was obtained. In addition, the carbon isotope ratio is a crucial parameter needed to identify and distinguish between the distinct honeys.
dc.identifier.doi10.1111/jfpp.14544
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85084470362
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.14544
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3234
dc.identifier.volume45
dc.identifier.wosWOS:000531425200001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectChromatography-Mass Spectrometry
dc.subjectSolıd-Phase Mıcroextractıon
dc.subjectVolatıle Composıtıon
dc.subjectBotanıcal Orıgın
dc.subjectGc-Ms
dc.subjectSamples
dc.subjectC-13/C-12
dc.subjectCıtrus
dc.subjectGreek
dc.subjectClassıfıcatıon
dc.titleCharacterization of aroma-active compounds and stable carbon isotope ratios in Turkish pine honeys from two different regions
dc.typeArticle

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