Differentiation of Monofloral Honey Using Volatile Organic Compounds by HS-GCxIMS |
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Authors: | Hannah Schanzmann Alexander L. R. M. Augustini Daniel Sanders Moritz Dahlheimer Modestus Wigger Philipp-Marius Zech Stefanie Sielemann |
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Affiliation: | 1.Laboratory of Applied Instrumental Analytical Chemistry, Department Hamm 2, Hamm-Lippstadt University of Applied Sciences, 59063 Hamm, Germany;2.G.A.S. Gesellschaft Für Analytische Sensorsysteme mbH, BioMedizinZentrum, 44227 Dortmund, Germany;3.Dezernat 330 Für Lebensmittel II, Chemisches und Veterinäruntersuchungsamt Ostwestfalen-Lippe, 32758 Detmold, Germany |
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Abstract: | Honey is a natural product and can be described by its botanical origin, determined by the plants from which the bees collect nectar. It significantly influences the taste of honey and is often used as a quality criterion. Unfortunately, this opens up the possibility of food fraud. Currently, various methods are used to check the authenticity of monofloral honey. The laborious, manual melissopalynology is considered an essential tool in the verification process. In this work, the volatile organic compounds obtained from the headspace of honey are used to prove their authenticity. The headspace of 58 honey samples was analyzed using a commercial easy-to-use gas chromatography-coupled ion mobility spectrometer with a headspace sampler (HS-GCxIMS). The honey samples were successfully differentiated by their six different botanical origins using specific markers with principal component analysis in combination with linear discriminant analysis. In addition, 15 honey-typical compounds were identified using measurements of reference compounds. Taking a previously published strategy, retention times of marker compounds were correlated with GC-coupled mass spectrometry (GC-MS) measurements to assist in the identification process. |
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Keywords: | GC IMS headspace honey authenticity volatile organic compounds |
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