数字农科院2.0

Dynamic variation in the aroma characteristics of Rhus chinensis honey at different stages after capping

文献类型： 外文期刊

作者： Hongxia Li;Yaning Lang;Zhaolong Liu;Mei Song;Ao Jiang;Na Li;Lanzhen Chen

作者机构：

关键词： Aroma characteristics;Capping;Metabolic pathways;Potential markers;Rhus chinensis honey

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2024 年 449 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： The ripening characteristics after capping of honey are favourable for improving its quality. However, research on the variation and formation of aroma characteristics of honey in this process is lacking. Therefore, the present study was carried out with different stages of Rhus chinensis honeys (RCHs) after capping and identified 192 volatiles with varying levels of concentration. “Fruity” was the main aroma characteristic of RCHs at different stages after capping, mainly contributed by (E)-β-damascenone. Methyl salicylate might be a potential indicator for differentiating RCHs at different stages after capping. The metabolic pathway analyses revealed that the aroma compounds in RCHs undergo transformation at different stages after capping, which subsequently affects its aroma characteristics formation. This work is the first to study the dynamic changes in honey aroma characteristics after capping from multiple perspectives, and the results are of great significance for understanding the aroma characteristics after capping and quality control of honey.

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