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Headspace with gas chromatography-mass spectrometry for the use of volatile organic compound profile in botanical origin authentication of honey

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dc.contributor.authorAna Castell
dc.contributor.authorNatalia Arroyo Manzanares
dc.contributor.authorYolanda Guerrero Nuñez
dc.contributor.authorNatalia Campillo
dc.contributor.authorPilar Viñas
dc.contributor.departmentQuímica Analítica
dc.contributor.otherFacultades de la UMU::Facultad de Química
dc.date.accessioned2025-10-23T07:11:40Z
dc.date.available2025-10-23T07:11:40Z
dc.date.issued2023-05-24
dc.description.abstractThe botanical origin of honey determines its composition and hence properties and product quality. As a highly valued food product worldwide, assurance of the authenticity of honey is required to prevent potential fraud. In this work, the characterisation of Spanish honeys from 11 different botanical origins was carried out by headspace gas chromatography coupled with mass spectrometry (HS-GC-MS). A total of 27 volatile compounds were monitored, including aldehydes, alcohols, ketones, carboxylic acids, esters and monoterpenes. Samples were grouped into five categories of botanical origins: rosemary, orange blossom, albaida, thousand flower and “others” (the remaining origins studied, due to the limitation of samples available). Method validation was performed based on linearity and limits of detection and quantification, allowing the quantification of 21 compounds in the different honeys studied. Furthermore, an orthogonal partial least squares-discriminant analysis (OPLS-DA) chemometric model allowed the classification of honey into the five established categories, achieving a 100% and 91.67% classification and validation success rate, respectively. The application of the proposed methodology was tested by analysing 16 honey samples of unknown floral origin, classifying 4 as orange blossom, 4 as thousand flower and 8 as belonging to other botanical origins.
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dc.identifier.citationA. Castell, N. Arroyo-Manzanares, Y. Guerrero-Núñez, N. Campillo, P. Viñas. 2023. Headspace with gas chromatography-mass spectrometry for the use of volatile organic compound profile in botanical origin authentication of honey. Molecules, 28, 4297.
dc.identifier.doihttps://doi.org/10.3390/molecules28114297
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10201/168329
dc.languageeng
dc.publisherMDPI
dc.relationMinisterio de Ciencia e Innovación (MCIN) (Proyecto PID2021-123201NB-I00)
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subject.odsNo relacionado con ningún objetivo de desarrollo sostenible
dc.titleHeadspace with gas chromatography-mass spectrometry for the use of volatile organic compound profile in botanical origin authentication of honey
dc.typeinfo:eu-repo/semantics/article
dspace.entity.typePublicationes
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