Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey

Qiaoxuan Zhou, Carol L. Wintersteen, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Characteristic aroma components of buckwheat honey were studied by combined sensory and instrumental techniques. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis (AEDA) of solvent extracts and by gas chromatography-olfactometry (GCO) of decreasing headspace samples (GCO-H). Results indicated that 3-methylbutanal, 3-hydroxy-4,5-dimethyl-2(5h)-furanone (sotolon), and (E)-β-damascenone were the most potent odorants in buckwheat honey, with 3-methylbutanal being primarily responsible for the distinct malty aroma. Other important aroma-active compounds included methylpropanal, 2,3-butanedione, phenylacetaldehyde, 3-methylbutyric acid, maltol, vanillin, methional, coumarin, and p-cresol.

Original languageEnglish (US)
Pages (from-to)2016-2021
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number7
DOIs
StatePublished - Mar 27 2002

Keywords

  • (E)-&-damascenone
  • 3-methylbutanal
  • Aroma extract dilution analysis
  • Buckwheat honey
  • Gas chromatography-olfactometry
  • Malty aroma
  • Sotolon

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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